The country-bakery classic: thick vanilla bean custard set between crisp puff pastry, finished with passionfruit-kissed fondant icing.
Ingredients
- 2 sheets butter puff pastry
- 1 cup caster sugar
- 3/4 cup cornflour
- 1/2 cup custard powder
- 3.5 cups milk
- 60g butter
- 2 egg yolks
- 2 tsp vanilla bean paste
- 1.5 cups icing sugar
- 1 passionfruit (pulp)
Method
- 1
Bake pastry sheets between two trays at 200°C for 20–25 minutes until deep golden and flat. Trim to fit a 20cm square pan.
- 2
Whisk sugar, cornflour and custard powder with a splash of the milk into a smooth slurry.
- 3
Heat remaining milk; whisk in the slurry and stir over medium heat until very thick.
- 4
Off the heat, beat in butter, yolks and vanilla.
- 5
Pour the hot custard over the pastry base in the pan, smooth, and top with the second sheet, pressing gently. Chill 3 hours.
- 6
Ice with passionfruit fondant (icing sugar + pulp), set 30 minutes, and cut with a serrated knife.