2 sheets ready-rolled puff pastry
1 cup caster sugar
¾ cup cornflour
½ cup custard powder
3 cups milk
1 cup cream
60g butter
2 teaspoons vanilla essence
3 egg yolks
1½ cups icing sugar
¼ cup passionfruit pulp
2 teaspoons lemon juice
15g butter, extra, softened
Makes 9
Preparation time: 40 minutes
Total cooking time: 15 minutes
Preheat oven to hot 240°C. Brush 2 oven trays with oil. Line base and sides of a shallow 23cm square cake tin with aluminium foil, extending over 2 sides. Place pastry sheets on prepared oven trays. Prick all over with a fork. Bake 8 minutes or until golden. Remove from oven; trim each pastry sheet to 23cm square. Place 1 sheet in prepared tin, top side down.
Combine sugar, cornflour and custard powder in medium pan. Gradually add milk and cream; stir until smooth. Stir mixture constantly over medium heat 2 minutes or until mixture boils and thickens. Add the butter and essence; stir until smooth.
Remove from heat. Whisk in egg yolks until combined. Spread custard over pastry in tin, cover with remaining pastry, top side down; cool.
Combine icing sugar, passionfruit pulp, juice and butter in heatproof bowl. Stand bowl over pan of simmering water and stir until icing is smooth and glossy; remove from heat. Lift slice out of cake tin. Spread icing over top of slice; allow to set.
