Ingredients – Filling
Ingredients – Icing
|1 cup of caster sugar||1½ cups of icing sugar|
|1 cup corn flour||¼ cup of passion fruit|
|½ cup custard powder||2 teaspoons lemon juice|
|3 cups of milk||15 g butter extra, softened|
|1 cup of cream|
|60 g butter|
|3 egg yolks plus *1 whole egg (whisked)|
|2 sheets of ready rolled puff pastry|
Preheat oven to hot 240° C (200º F). Brush 2 oven trays with oil. Line base and sides of a shallow 23 cm 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 the oven: trim each pastry sheet to 23cm square. Place 1 sheet in prepared tin, topside down.
Combine sugar, corn flour and custard powder in a 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 and the one whole egg until combined. Spread custard over pastry in tin, cover with remaining pastry, top side down; cool.
Combine icing sugar, passion fruit 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.
*The white of the egg holds the mixture together.