• 2 sheets Frozen puff pastry thawed
• 1 cup Caster sugar
• 1 cup Cornflour
• 1/2 cup Custard powder
• 3 cups Milk
• 300 carton Thickened cream
• 60 gram Butter
• 2 EGG YOLKS
• 2 tspns Vanilla bean paste
• ICING --
• 2 1/2 cups Icing sugar sifted
• 20 gram Butter
• 3 tablespoon Passsionfruit pulp

Preheat oven to very hot, 220 deg Celsius. Lightly grease a 23 cm square cake pan and line with baking paper, leaving a 2cm overhang (see notes)

Line 2 baking trays with baking paper. Bake pastry sheets for 10-12 minutes until golden. Gently flatten pastry with hand. Trim pastry sheets to fit base of prepared cake pan. Lay 1 sheet in pan.

In a medium saucepan, combine sugar, cornflour and custard powder. Combine milk and cream in a bowl. Add a little to the sugar mixture to form a paste. Blend remaining milk mixture into sugar mixture, stirring until smooth.

Add butter and bring to the boil on medium, stirring. Reduce heat to very low and simmer, stirring, for 4-5 minutes until mixture is thick and smooth. Remove from heat. Add egg yolks and vanilla bean paste. Pour over pastry sheet. Top with remaining sheet. Chill for 1 hour.

ICING: Combine icing sugar and butter in a small heatproof bowl. Stir in enough passion fruit pulp to make a smooth paste. Place over a saucepan of simmer water and heat gently, stirring, for 2-3 minutes until mixture is a spreadable consistency. Spread over pastry. Chill for 30 minutes until set. Cut into squares to serve.

by Pak101.com (few years ago!) / 1013 views