Preparation

Step 1: Prepare the Pastry

1. Preheat your oven to 200°C (180°C fan-forced).
2. Line two baking trays with baking paper. Place a sheet of puff pastry on each tray.
3. Prick the pastry sheets all over with a fork to prevent excessive puffing.
4. Place another sheet of baking paper over each pastry sheet and then another baking tray on top to weigh them down.
5. Bake for 15–20 minutes or until golden brown and crisp.
6. Remove from the oven, discard the top trays and baking paper, and allow the pastry to cool completely.
7. Trim the pastry sheets to fit a 20 cm × 20 cm square baking tin.

Step 2: Prepare the Custard Filling

1. In a large saucepan, combine the caster sugar, cornflour, and custard powder.
2. Gradually whisk in the milk and cream until smooth.
3. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
4. Reduce the heat to low and cook for an additional 2 minutes, stirring continuously.
5. Remove the saucepan from the heat.
6. Add the butter and vanilla extract, stirring until the butter has melted and the mixture is smooth.
7. Whisk the egg yolks in a separate bowl, then gradually add a small amount of the hot custard to the yolks, whisking constantly to temper them.
8. Return the tempered yolks to the saucepan with the remaining custard, stirring well to combine.
9. Pour the custard into a bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and allow it to cool to room temperature.

Step 3: Assemble the Slice

1. Line a 20 cm × 20 cm square baking tin with baking paper, ensuring the paper extends over the sides for easy removal.
2. Place one sheet of the trimmed puff pastry into the base of the tin.
3. Pour the cooled custard over the pastry base, smoothing the top with a spatula.
4. Top with the second sheet of puff pastry, pressing down gently to ensure it adheres to the custard layer.
5. Refrigerate the assembled slice for at least 4 hours, or until the custard is fully set.

Step 4: Prepare the Icing

1. In a bowl, combine the sifted icing sugar with either passionfruit pulp or milk and vanilla extract, stirring until smooth and spreadable.
2. Spread the icing over the top layer of puff pastry.
3. Optional: Dust with extra icing sugar for a classic finish.
4. Return the slice to the refrigerator for an additional 30 minutes to allow the icing to set.

Step 5: Serve

1. Remove the slice from the tin using the overhanging baking paper.
2. Cut into squares using a sharp knife, wiping the blade clean between cuts for neat slices.
3. Serve chilled and enjoy!