Passionfruit Slice

Preheat oven to 220°C.

Line 2 baking trays and a 22cm square tin with baking paper. Using a spoon, scoop pulp from passionfruit into a jug and reserve.

Lay a sheet of pastry onto each tray and prick all over using a fork. Bake for 15 minutes until golden and, while still hot, flatten using a clean tea towel.

Meanwhile, combine custard powder and sugar in a medium saucepan. Stir in enough of the milk until a smooth paste forms, then gradually whisk in remaining milk. Whisk over medium heat until custard thickens. Remove from heat. Add half of the butter, egg yolks and 1/2 cup of the passionfruit pulp.

Place 1 square of pastry into the tin. Pour over custard and smooth top. Place remaining pastry square onto custard and press down gently. Refrigerate until set.

Place icing sugar into a small bowl. Add remaining butter and passionfruit pulp and stir until smooth. Remove slice from tin and spread over icing. Cut into squares to serve.