Passionfruit Custard SliceServes:
Lovers of this bakery classic will be delighted by a customisable home-made option. Swap the passionfruit for vanilla, or lemon or whatever flavour you fancy.
- 2 sheets frozen puff pastry, defrosted
- ½ cup custard powder
- ½ cup caster sugar
- Pulp of 3 Passionfruit, sieved
- 2 ½ cups milk
- 2 cups cream
- 1 egg yolk
- ½ tsp vanilla essence
- 1 tsp soft butter
- 1 ¼ cups icing sugar
- Pulp of 3-4 passionfruit, sieved
- 1-2 tbsp milk
- Additional passionfruit to decorate - option
Preheat the oven to 220°C. Grease and line a 22-33cm square cake tin with baking paper so it overhangs on all sides.
Grease 2 baking trays. Place a sheet of pastry on one tray, prick it all over with a fork then cover with the other greased tray. Place in the oven and weight down the top tray with a heatproof casserole to restrict the pastry rising. Bake for 15 minutes or till golden. Repeat with the second sheet of pastry.
Make the custard. Place the custard powder, sugar and ½ the milk in a saucepan and whisk until smooth. Add the remaining milk, cream and egg yolk and heat until simmering, whisking continuously until thick.
Remove from the heat, whisk in passion fruit juice and set aside till cooled slightly but not set. Place the cake tin on top of the pastry sheets and use a sharp knife to trim them so they will fit neatly inside the tin.
Place one pastry sheet into the tin, pour in the custard and level the top. With the best side facing up, place the second pastry sheet on top.
Mix the icing sugar, soft butter, passionfruit juice and just enough milk to a spreadable glaze. Pour over the pastry and spread quickly before it sets. Chill for 6 hours or overnight. Cut with a hot, dry bread knife, wiping in between slices. Decorate with additional passionfruit if desired.