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1
Place piece greaseproof paper onto a flat biscuit tray and spray with cooking spray. Put a sheet of puff pastry on tray and pierce all over with a fork, but don't go all the way through pastry.
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2
Put in oven about 200u00b0C until puffed up and golden.
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3
Let cool for a few minutes and gently push pastry down (I use a teatowel so my hands don't get burned) so it's flat. Take it off baking tray and remove paper.
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4
Put pastry into a square dish that has been greased and lined with greaseproof paper. If pastry too big trim the sides a little. It should be a snug fit.
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5
Bake second sheet of pastry, remove the paper and set pastry to one side until custard is done.
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6
For the custard, put the sugar and custard powder into a large saucepan and mix together with a wire whisk.
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7
Add the milk and mix to combine well.
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8
Put saucepan on stovetop and heat on medium high until mixture begins to thicken, then lower the heat until mixture is very thick and hard to stir. I find using the wire whisk until mix begins to thicken prevents lumps, then use a spoon to stir it.
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9
Add vanilla and mix well then pour into prepared dish.
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10
Smooth top so it's even and put 2nd pastry sheet on top.
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11
The icing amount depends on how thick a layer you want it, but I usually melt about 1 tablespoon of butter with 1 teaspoon boiling water. Then I add icing sugar, passionfruit pulp and a bit of water or lemon juice until it's the right consistency and amount--you don't want it too runny.
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12
Pour the icing on top and put in fridge for a few hours or overnight.
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13
Cut into squares and enjoy!
