1. Preheat oven to 210°C. 2. Line 2 oven trays with baking paper and place one pastry sheet on each tray. 3. Prick the pastry all over with a fork and bake for 10 to 15 minutes. 4. Cool. 5. Make the custard by mixing the custard powder, sugar and cream in a heavy saucepan. 6. Gradually add the milk, stirring all the time on a medium heat until the custard boils and thickens. 7. Remove from the heat and stir in the essence. 8. Put a bit of baking paper or cling wrap on the surface so it doesn't get a skin and cool completely. 9. Make the icing by combining the passionfruit, butter and icing sugar in a heatproof bowl. 10. Stand over a pan of simmering water and stir until the icing is smooth and remove it from the heat. 11. Place one sheet of pastry into a baking tin of the same size. 12. You can cut the pastry to fit if needed. 13. Spread evenly with the custard. 14. Turn the other pastry sheet upside down and place on top of custard. 15. Spread the icing evenly over the top. 16. Refrigerate for several hours. 17. The pastry will soften slightly and the custard should be firm. 18. Cut into squares to serve using a serrated knife. ---------------------------------------------------------------------------
Nutrition
Ingredients
