• Easy
• 0:20 Prep
• 0:10 Cook
• 16 Servings

Ingredients​

• 2 sheets ready rolled puff pastry
• 1 egg beaten

FILLING​

• 3 cups milk
• 1/2 cup custard powder
• 1 cup cream
• 1/2 cup caster sugar
• 1 tbs vanilla essence
• 1 tbs gelatine powder
• 1/4 cup hot water

ICING​

• 1 1/2 cups icing sugar
• 3 tbs passionfruit pulp fresh

Method​

1. Preheat oven to 230 C / 210 C fan-forced. Place pastry sheets onto a baking tray and brush with egg and bake for 10 minutes.
2. Cool and set aside.
3. Mix milk slowly into the custard powder.
4. Add cream and sugar, and stir over a medium heat until thick.
5. Stir in the vanilla.
6. Dissolve gelatine in hot water and then add to custard mix. Mix well.
7. Trim one pastry sheet to fit the base of a 16 x 26 x 3cm tin.
   Line the tin and then place pastry into the base.
8. Pour the custard mix over the pastry.
9. Trim the other sheet of pastry and place on top of custard mix.
   Cover with Glad Wrap and refrigerate until firm.
10. Turn the slice onto a board.
    Mix the icing sugar and passionfruit pulp to make a stiff icing.
    Spread over the slice and cut into squares.