1/4 cup custard powder
1/4 cup caster sugar
1 cup cream
1 1/2 cup of milk
1/2 teaspoon vanilla essence
1/4 cup passion fruit pulp
25g unsalted butter
1/2 sugar icing
1. Blend custard powder sugar and cream in medium heavy-based pan. Gradually stir in milk and stir constantly over medium heat until custard boils and thickens. Remove from heat. Stir in essence. Place plastic wrap onto the surface of custard to prevent a skin forming. Cool completely.
2.Place one sheet of pastry onto a board. Spread custard evenly over surface. Top with remaining pastry sheet upside down.
3. To make icing: combine pulp,butter and icing sugar in medium heatproof bowl. Stand over a pan of simmering water and stir until icing is smooth and glossy: remove from heat. Spread icing evenly over pastry sheet using a flat bladed knife. Refrigerate for several hours or until pastry soften a little. Cut slice into squares using a serrated knife.
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