Passionfruit custard square

Method

• Preheat oven to 180°C.  Grease a 22cm square cake tin with butter.
• Place pastry sheets on baking trays lined with non-stick baking paper.
• Top each pastry sheet with another sheet of non-stick baking paper. Place an additional baking tray on each pastry sheet as a weight.
• Bake for 20-25 minutes or until golden. Remove pastry from between the trays, and allow to cool on wire racks.
• Heat the cream, milk, butter, passionfruit juice and sugar in a large saucepan over medium heat.  Cook until the mixture just comes to the boil. Remove from the heat.
• Combine cornflour and water. Whisk vigorously into the hot milk mixture with the egg yolks. Cook until thick, continually whisking.
• Trim the pastry sheets to 22cm square using a serrated knife. Place one sheet in the base of a lightly greased cake tin, lined with non-stick baking paper. Pour over the custard mixture. Place the other sheet of pastry over the custard mixture, gently pressing down.
• Refrigerate for 2-3 hours or until set. Beat butter and icing sugar together. Add the passionfruit pulp one spoonful at a time with an electric beater and whip until light and creamy. Pour over the top pastry slice and continue to refrigerate until ready to serve.