Ingredients:

• 1 pound packaged puff pastry
• 1 cup sugar
• ¼ cup cornstarch
• ½ cup custard powder (or homemade custard)
• 4 cups milk
• 2 ounces butter
• 2 egg yolks
• 2 teaspoons vanilla

Passionfruit Icing:

• 1 cup confectioners sugar (icing sugar)
• 1 teaspoon butter
• 1 passionfruit
• 1 teaspoon water (approx)

Method:

1. Divide pastry into two, and roll each in a 13 inch square and then trim to a 12 inch square. Place one square of pastry on a large ungreased over tray, bake at 525 F oven 5 to 10 minutes, or until brown. Trim pastry to 9 inch square. Bake and trim remaining pastry in the same way.
2. Line a 9 inch square slab tin with foil, bringing the foil up over the sides of the tin. This makes it easy to remove when set. Place one piece of pastry into base of tin.
3. Combine sugar, cornstarch, and custard powder in saucepan, blend with a little milk until smooth. Add milk by degrees, blending well with each addition. Add butter. Stir mixture constantly over heat until custard boils and thickens, reduce heat, simmer 3 minutes. Remove from heat, quickly stir in vanilla, then beaten egg yolks. Pour custard immediately over pastry in tin.
4. Place remaining pastry on top of custard and press firmly into place. Spread evenly with Passionfruit icing. When cool, refrigerate until filling has set.
5. For icing, sift sugar, add softened butter and pulp from passionfruit. Add enough water to make spreading consistency. Beat well.