PREP + COOK TIME 55 MINUTES (+ COOLING & REFRIGERATION) MAKES 16 PIECES
2 sheets frozen puff pastry, thawed
110g (½ cup) caster sugar
75g (½ cup) cornflour
30g (¼ cup) custard powder
625ml (2½ cups) whole milk
30g unsalted butter
1 egg yolk
1 teaspoon vanilla extract
180ml (¾ cup) whipping cream
250g (1½ cups) icing sugar
1 teaspoon softened butter
60ml (¼ cup) passionfruit pulp
1 Preheat oven to 240°C/220°C fan. Grease a deep 22cm square cake pan; line with foil, extending
foil 10cm over sides of pan.
2 Place each pastry sheet on a separate greased oven tray. Bake for 15 minutes; cool. Flatten pastry with hand; place one pastry sheet in pan, trim to fit if necessary.
3 Combine sugar, cornflour and custard powder in a medium saucepan; gradually stir in milk until smooth. Add butter; stir over medium heat 3 minutes or until mixture boils. Reduce heat; simmer 3 minutes or until thick and smooth. Remove from heat; add egg yolk and extract. Stir to combine. Cover surface of custard with cling film; cool to room temperature.
4 Make passionfruit icing.
5 Beat cream in a small bowl with an electric mixer until firm peaks form. Fold the cream into custard, in two batches.
6 Spread custard mixture over pastry in pan. Top with remaining pastry, trim to fit if necessary; press down slightly. Spread icing over pastry.
7 Refrigerate slice for 3 hours or overnight.
Place sifted icing sugar, butter and passionfruit pulp in a small heatproof bowl over a saucepan of simmering water for 2 minutes or until icing is smooth.