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 aluminum 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 the prepared tin, topside down.
Combine sugar, cornflour and custard powder in a medium pan. Gradually add milk and cream; stir until smooth. Stir the 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 the tin, cover with remaining pastry, top side down; cool.
Combine icing sugar, passion fruit pulp, juice and butter in a heatproof bowl. Stand the bowl over a 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 the slice; allow to set.
*The white of the egg holds the mixture together.