TIP: To cut slice neatly, use a large serrated knife in a sawing motion. It’s best to stand slice at room temperature for 30 minutes before serving.
Ingredients
Method
Grease a deep 20cm square cake pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
Place puff pastry on three oven trays lined with baking paper.
Cook in a hot oven (200C), swapping trays halfway through cooking, for about 10 minutes, or until golden. While warm, use a clean tea towel to press down on pastry to flatten. Cool.
Stir milk, cream, sugar and vanilla in a large saucepan over a medium heat until hot.
Whisk egg yolks, custard powder and cornflour in a large heatproof bowl until combined. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Bring to boil over a medium to high heat, whisking continuously. Then cook, whisking, a further 2 minutes. Stir in butter. Transfer to bowl. Cool slightly.
Trim pastry sheets to 20cm squares. Place one in prepared pan to cover base. Pour over half the custard. Repeat layering with another pastry sheet and remaining custard. Top with remaining pastry sheet. Press down onto custard. Cover. Refrigerate overnight.
To make passionfruit icing, combine all ingredients with 1 tsp warm water in a medium bowl until smooth. Spread icing over slice. Allow to set.
To serve, lift slice from pan. Cut into rectangles.
