1. Line a 23cm square slab pan with foil, bring foil up to overlap sides of pan. 2. Place pastry sheets on lightly greased oven trays. 3. Bake in a hot oven about 6 minutes, or until well browned. 4. Cool. 5. Gently flatten pastry with hand. 6. Fit 1 pastry sheet in prepared pan. 7. Combine sugar, cornflour and custard powder in pan. 8. Gradually stir in milk. Stir until smooth. 9. Add butter and stir over heat until mixture boils and thickens. 10. Simmer, stirring, about 3 minutes or until very thick and smooth. 11. Remove from heat and stir in yolks and essence. 12. Pour hot custard over pastry in pan. 13. Top with remaining sheet of pastry, flat side up. 14. Press down slightly. 15. Cool. 16. Spread pastry with passionfruit icing. 17. Cut when set. 18. FOR THE ICING: 19. Sift icing sugar into small heat-proof bowl. 20. Stir in butter, passionfruit juice and enough water to make a stiff paste. 21. Stir icing over hot water until spreadable. 22. Recipe can be made a day ahead. 23. Store covered in refrigerator. 24. Do not freeze or microwave. ---------------------------------------------------------------------------
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