Vanilla custard slice with passion fruit icing

Ingredients

• Ingredients A
• 2 sheets ready rolled puff pastry
• Baked puff pastry
• Ingredients B
• 3/4 C sugar
• 1/2 C corn flour
• 1/2 C custard powder
• 1 litre milk
• 60 g butter
• 2 egg yolks
• 2 tsp vanilla extract
• Ingredients C
• 1 C icing sugar
• 1 t butter
• pulp of 1 passion fruit
• Creamy custard

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Preparation

• Lay the 2 pieces of puff pastry on a baking tray and bake for about 10-15 minutes at 200 degrees Celsius.
• It will puff up like in the picture above. Remove from the oven and using a clean tea towel, press it to flatten. Be careful of the hot steam.
• Line a tin with baking paper. The best is if you can have a tin the size of the pastry otherwise you can just trim to fit. Lay one piece of the pastry at the bottom of the tin. The other one is for the top later.
• Put all of Ingredients B into a pot to cook under low to medium fire. Keep stirring with a whisk. Just keep stirring and it will soon thicken to a beautiful, glossy custard like in the picture here.
  
• Remove from heat and pour it over the pastry. Place the other pastry over the custard, flattened side down. Leave to chill for a few hours.
• Put Ingredients C in a bowl and stir it with a fork until the sugar, better and pulp are all incorporated. Then whisk it for a while with the fork until it turns light. It’s very quick and little washing to do. Spread the icing onto the cold slice and cut into smaller pieces to serve.

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