Vanilla slice with passion fruit

Instructions

1. Heat the oven to 220C Fan/Gas 9 (or as high as your oven will go).
2. Unroll the pastry sheets, still on their paper, onto the baking sheets. Bake for 12 mins, until puffed up, golden and cooked through. Leave for a couple of mins then, using a clean tea towel, gently flatten the pastry. Trim the edges to fit in the tin.
3. Meanwhile, in a large jug, combine the sugar, cornflour and custard powder. Add a little milk to form a smooth paste, then pour into a large pan and stir in the remaining milk, until smooth.
4. Add the butter then bring to the boil. Reduce the heat and simmer, stirring/ beating with a spatula/wooden spoon, for 4-5 mins or until the mixture is very thick and smooth. Remove from the heat, and beat in the egg yolks and vanilla.  Pour into a bowl, cover the surface with cling film and chill. Once the custard is completely cool, beat in a stand mixer or food processor, then fold in the double cream.
5. Arrange one pastry sheet in the base of the tin, then spoon on the custard, smoothing to a single layer to the edgesof the tin. Top with the second pastry sheet. Cover with baking paper/cling film. Chill for 1 hr or overnight.
6. For the passion fruit icing, sieve the passion fruit pulp and juice, reserving the seeds. In a bowl, combine the icing sugar, butter and passion fruit juice to make a smooth consistency. Stir in two-thirds of the reserved seeds.
7. Using the baking paper to help, remove the custard slice to a board. Spoon over the icing, then chill again until set and you’re ready to serve. Cut the fridge-cold pastry into 12 equal-sized bars. Serve with a cuppa.