Apple Vanilla Slice

Method:

1. Preheat oven to 180C/160C fan forced. Line a 22cm (base size) square cake pan with baking paper, allowing the paper to overhang 5cm above the sides.
2. Melt 20g of the butter in a saucepan over medium heat. Add apple and 2 tbsp water and cook, stirring occasionally, for 5 minutes or until apple has softened. Combine the cinnamon, 1 tsp of the cornflour, 1 tbsp of the caster sugar and 1 tbsp water in a small bowl. Add cornflour mixture to apple mixture and stir until combined and mixture has thickened. Remove from heat and set aside to cool.
3. Line a baking tray with baking paper. Place 1 pastry sheet on prepared tray. Top the pastry with another sheet of baking paper and another baking tray on top. Bake for 20 minutes or until golden and cooked through. Set aside to cool completely. Repeat with remaining pastry sheet.
4. Meanwhile, place cream, vanilla, 375ml (1 1/2 cups) milk and remaining caster sugar in a saucepan. Cook, stirring, over medium heat until sugar dissolves. Bring to a simmer then remove from heat.
5. Whisk together yolks and remaining cornflour in a large bowl. Gradually add warm milk mixture, whisky constantly, until combined. Return to saucepan and cook, stirring constantly, over medium heat until mixture boils and thickens. Remove from heat. Add the remaining butter and whisk until combined. Set aside to cool slightly.
6. Place 1 pastry sheet in base of prepared pan, trimming to fit. Top with apple mixture. Pour over custard. Top with the remaining pastry sheet, trimming to fit. Press down gently. Place in the fridge overnight or until set (see notes).
7. Place icing sugar in a bowl. Gradually add remaining milk to form a smooth, thick icing (see notes). Turn slice onto a serving board. Spread icing over top of slice. Cut into squares. Dust with extra cinnamon to serve.

(This recipe was sourced and adapted from taste.com.au)