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1
Preheat oven to 210 C. Line a square container roughly the same size as the pastry sheets (23 - 24 cm) with aluminium foil, leaving an overhang on the sides.
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2
Place each pastry sheet on a baking tray lined with non-stick baking paper, then bake for 8 to 10 minutes or until golden brown. Flatten with an egg flip and set aside to cool.
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3
Combine the sugar, cornflour and custard powder in a pan and gradually (very slowly) add the milk, stirring until smooth. Simmer for about 3 minutes, until it thickens, then stir in the butter. Remove from the heat when smooth and thick and stir in the egg yolks and vanilla.
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4
When the pastry is cool, place 1 sheet cooked-side up in the bottom of the lined container, trim to fit if required.
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5
Pour the custard over the pastry and set aside to cool slightly before placing the second pastry piece on top, cooked side up.
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6
To make the icing combine the icing sugar, butter and milk in a bowl. Place the bowl in a shallow bath of hot water and mix until the butter has melted. Stir in the pear until well-combined. Spread the icing over the top pastry sheet. Put in the fridge for at least 8 hours to set.
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7
Remove from the pan and cut into squares with a hot knife.
