Emelia Jackson’s easy vanilla slice with grapefruit glaze
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Preheat the oven with fan power to 200C (220C conventional).
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To ensure the dough stays flat and crisp, place each sheet on a separate baking tray, cover with a second sheet of baking paper, and press on top with another tray. Bake the sheets for 18-20 minutes until deep golden brown, then remove from the oven and let cool completely.
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In a large saucepan, whisk egg yolks, sugar, cornflour and cream powder until combined. Gradually whisk the milk, cream and vanilla paste until smooth. Cook over medium heat, stirring constantly, until the pudding thickens and boils; This is necessary to cook the starch and ensure solid solidification. Stir until the butter melts and the pudding is glossy.
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Place a baked pastry sheet in the bottom of a 20cm square baking tray, trimming if necessary to fit, then pour over the hot pudding and distribute evenly. Place the second layer of dough on top and refrigerate until completely hardened, ideally for four hours or overnight.
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To prepare the grapefruit glaze, beat the melted butter with the powdered sugar, grapefruit zest and juice until it thickens and becomes pourable. If any lumps remain, an immersion blender is your best friend to achieve a perfectly smooth surface. Mix citric acid and a drop of red food coloring to revive the ruby color.
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Spread the cream on the cooled slice and place it in the refrigerator for 2-4 hours until it hardens.
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To serve, use a sharp serrated knife to cut into 12 neat squares, wiping the knife clean between each cut and garnish with thin strips of grapefruit peel.
