Roll out pastry thinly, cut out two 30 cm. (10 inch) squares; place on ungreased oven tray, bake in very hot oven approximately 15 minutes. Cool, trim to make two 20 cm. (8 inch) squares. Place one square in base of ungreased 20 cm. (8 inch) square cake tin, with 5 cm. (2 inch) sides. Place milk, sugar, butter in large saucepan. Blend cornflour and custard powder with the extra milk; add to saucepan, bring to the boil, stirring intil smooth and thick. Remove from heat, beat in vanilla and egg. While still hot, pour over layer of pastry in cake tin; top with the second square of pastry, pressing down firmly. Cool, top with a passion fruit icing. Refrigerate until firm. Cut into slices.
Instructions
Roll out pastry thinly, cut out two 30 cm. (10 inch) squares; place on ungreased oven tray, bake in very hot oven approximately 15 minutes. Cool, trim to make two 20 cm. (8 inch) squares. Place one square in base of ungreased 20 cm. (8 inch) square cake tin, with 5 cm. (2 inch) sides. Place milk, sugar, butter in large saucepan. Blend cornflour and custard powder with the extra milk; add to saucepan, bring to the boil, stirring intil smooth and thick. Remove from heat, beat in vanilla and egg. While still hot, pour over layer of pastry in cake tin; top with the second square of pastry, pressing down firmly. Cool, top with a passion fruit icing. Refrigerate until firm. Cut into slices.
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