Step 1

Preheat oven to very hot, 220°C. Lightly grease and line a 20 x 30cm slice pan with baking paper.

Step 2

Grease and line 2 baking trays. Place pastry sheets on oven trays. Bake for l0-12 minutes, until golden. Gently flatten pastry with hand. Trim pastry to cover base of prepared pan.

Step 3

In a jug, combine sugar, cornflour and custard powder. Add a little of the milk to form a smooth paste. Place paste in a large pan with remaining milk and stir until smooth.

Step 4

Add butter and bring to the boil. Reduce heat and simmer, stirring, for 5 minutes or until mixture is thick and smooth. Remove from heat. Add egg-yolks and vanilla. Pour over prepared pastry sheet. Top with remaining trimmed pastry sheet. Chill for 1 hour.

Step 5

Meanwhile to make passionfruit icing; combine icing sugar, butter and passionfruit pulp in a small heat-proof bowl. Stir in enough water to make a smooth paste. Place over saucepan of simmering water and heat gently, stirring for 2-3 minutes until mixture is of spreadable consistency. Spread over pastry. Chill for 20 minutes until set. Cut into squares.