Step 1

Preheat the oven to 200C/180C fan forced. Place 1 pastry sheet on a baking tray lined with baking paper. Cover with another sheet of baking paper. Top with another tray. Weigh down with a heavy baking dish. Bake for 20-25 minutes or until pastry is golden. Lift off dish and tray. Set aside to cool completely.

Step 2

Line a 23cm square cake pan with foil, allowing foil to overhang sides. Place 1 pastry sheet in the base of the pan.

Step 3

Combine sugar, corn flour and custard powder in a saucepan. Gradually add half the milk and whisk until smooth. Add the remaining milk and the cream. Stir over medium heat until mixture comes to a boil. Boil, stirring constantly, for 1 minute or until thickened. Reduce heat to low. Add the butter and Queen Concentrated Vanilla Extract and whisk until melted and smooth. Remove from heat. Add the egg yolks and whisk until combined.

Step 4

Spread the custard over the pastry in the pan. Place the other pastry sheet on top. Set aside to cool completely. Place in the fridge for 6 hours or overnight.

Step 5

To make the icing, combine the icing sugar, Queen Concentrated Vanilla Extract and milk in a bowl until smooth. Spread over the slice. Cut into 16 pieces to serve.