Lemon & Passionfruit Slice

The perfect afternoon tea plate
Makes 24 slices

Ingredients
1 1/2 sheets of frozen sweet short crust pastry
2 eggs
200ml cream
3/4 cup (half jar) Barker’s of Geraldine Passionfruit Curd (or Lemon Curd)
2 Tbsp caster sugar
1 tsp vanilla essence
1/4 cup icing sugar

Method
Preheat the oven to 160C.
Line a slice or sponge roll baking tin with baking paper.
Thaw the pastry and line the baking tin with pastry. Bake at 160C until lightly browned.
Whisk all the remaining ingredients (apart from the icing sugar) together until smooth and pour into the pastry base.
Bake at 160C for 30 minutes until set.
Dust the top with icing sugar and return to oven until caramelised and browned.
Serve hot or cold

Tips/Hints
Use a deep round flan tin to serve as a dessert with lashing of whipped cream or natural yoghurt.
For a tropical option, stir in one cup of desiccated coconut.

For a gluten free version, make or buy your own sweet short crust pastry using gluten free flour (or simply replace standard flour with this simple alternative: 2 parts rice flour to 1 part tapioca flour)

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