• Preheat the oven to 180 °C. Line two trays with baking paper and lay a sheet of pastry on each tray. Cover with another sheet of baking paper and then place another tray on top. Bake the pastry for 20 minutes, until golden. Set aside to cool completely.
• Line a 23cm square tin with baking paper or foil. Trim both sheets of pastry to fit the tin and then place one sheet of pastry in the base of the tin.

Custard Filling

• In a saucepan combine the sugar, corn flour and custard powder. Add the milk and whisk until smooth. Add the cream.
• Stir the mixture over a medium heat until the mixture boils and thickens. Add the butter and vanilla extract and remove from heat. Once the butter has melted add the egg yolks and stir until combined.
• Spread the custard mixture into the prepared pan and then add the second sheet of pastry to the top. Set aside to cool completely.

Passionfruit Icing

• Combine the icing sugar and passionfruit pulp in a large bowl. Mix together until smooth.
• Spread the icing on top of the pastry and then refrigerate for at least 6 hours before slicing and serving.