Step 1

Preheat oven to very hot, 220°C. Lightly grease a 23cm square cake pan. Line base and sides with baking paper, allowing paper to extend 2cm over the edge.

Step 2

Line 2 oven trays and place 1 pastry sheet on each. Bake 10-12 minutes, until golden.

Step 3

Gently flatten pastry with hand; cool. Line cake pan with 1 pastry sheet, trimming to fit.

Step 4

In a medium saucepan, combine sugar, cornflour and custard powder. Add a little milk to form a smooth paste. Blend remaining milk and cream into paste; stir until smooth.

Step 5

Mix in butter. Bring to boil, stirring, on medium heat. Reduce heat; simmer, stirring, 4-5 minutes, until very thick and smooth. Remove from heat.

Step 6

Whisk in egg-yolks and vanilla. Pour over pastry in pan. Top with remaining trimmed pastry sheet; chill 2 hours or overnight.

Step 7

To make passionfruit icing, in a small, heatproof bowl, combine icing-sugar mixture and butter. Stir in enough passionfruit pulp to make a smooth paste; stir over a saucepan of simmering water 2-3 minutes, until smooth.

Step 8

Spread icing over slice. Chill 30 minutes, until set. Cut into squares.