Pastry500 gmbutter puff pastryPassionfruit-vanilla custard150 gm (2/3 cup) caster sugar100 gm (2/3 cup) cornflour810 ml (3¼ cups) milk125 ml (½ cup) passionfruit juice 1vanilla bean, scraped seeds only2egg yolks40 gmbutter, softenedPassionfruit icing150 gm pure icing sugar, sieved 2passionfruit, pulp only
Preheat oven to 200C. Halve pastry and roll each piece to 19cm square, place on baking paper-lined oven trays and refrigerate for 30 minutes. Trim each to 18cm square, prick all over with a fork, and bake for 15 minutes or until puffed and golden. Cool on a wire rack, then halve each piece horizontally, using a serrated knife, to give four squares.
For custard, combine sugar and cornflour in a saucepan over medium heat, add milk a little at a time, whisking until smooth. Add juice and vanilla seeds. Bring just to the boil, whisking until smooth and thick. Remove from heat, whisk in yolks and butter and set aside.
Line an 18cm-square cake pan with baking paper, place a piece of pastry in base and pour over a third of the custard, level with a palette knife and top with another piece of pastry. Repeat with remaining custard and pastry. Stand for 2 hours or until set.
For icing, combine ingredients in a bowl and mix. Spread over slice and serve.
Note To make passionfruit juice, blend
passionfruit pulp in a food processor to crack seeds, then strain
through a fine sieve. Twelve passionfruit yield about 1 cup of