Step 1

Preheat oven to 200ºC. Line 3 baking trays with non-stick baking paper. Place a sheet of pastry on each tray. Prick all over with a fork. Bake for 10-15 minutes or until puffed and light golden. Set aside on the trays to cool.

Step 2

Combine sugar and custard powder in a saucepan. Gradually whisk in milk until smooth. Whisk over medium-low heat for 5-10 minutes or until the custard boils and thickens. Whisk in butter and vanilla. Cover surface with plastic wrap. Set aside for 5 minutes to cool slightly.

Step 3

Line base and sides of an 8cm-deep, 22cm (base measurement) square cake pan with baking paper, allowing excess to overhang. Trim 1 pastry sheet so it fits in base of pan. Cut remaining pastry sheets to the same size. Place 1 piece over base of pan, flat-side down.

Step 4

Whisk the cream into custard until smooth. Pour over the pastry and smooth the surface. Top with another piece of pastry, flat-side up.

Step 5

To make vanilla cream, beat cream, icing sugar and vanilla bean seeds in a bowl until firm peaks form. Spread cream over pastry. Place remaining pastry piece, flat-side up, over cream. Press down gently. Cover with plastic wrap. Place in the fridge for 4-5 hours to set.

Step 6

Combine icing sugar, passionfruit pulp and extra butter in a microwave-safe bowl. Cook on high/800watts/100% for 30 seconds. Stir. Microwave for a further 30 seconds. Stir until smooth. Pour the icing over slice. Place in the fridge until set. Cut into squares to serve.