© Are Media, contentshop.com.au
Edited extract from The Australian Women’s Weekly Arnott’s The Cookbook (RRP $29.99). Available where all good books are sold and aremediabooks.com.au.
Ingredients
Method
Grease a 20cm x 30cm slice tin, line base and sides with baking paper, extending the paper 5cm over the edges.
For the Biscuit Base, place half the SAO biscuits on base of tin, trimming as necessary to neatly fit.
For the Custard Filling, combine cornflour, custard powder and sugar in a medium saucepan. Gradually stir in milk and cream, whisking until smooth. Stir continuously over medium-low heat until custard comes to the boil. Reduce heat and simmer, stirring, for 3 minutes until mixture is thick and smooth. Whisk in butter. Remove from heat. Gently whisk in vanilla and egg yolks until smooth.
Spread filling evenly over SAO biscuits. Top with remaining biscuits, trimming as necessary to fit. Cover and refrigerate for at least 3 hours or until set.
For the Passionfruit Icing, combine icing sugar, pulp and butter in a heatproof bowl, stirring over a pan of simmering water, until the icing is smooth and glossy. Pour icing evenly over SAO biscuits. Refrigerate for 20 minutes until set.
Cut into squares before serving.
