- 15 min
- 20 min + chilling
- 2 sheets butter puff pastry, partially thawed
- 1 cup + 2 tbsp (250g) caster sugar
- ¾ cup (110g) corn flour
- 1/2 cup (60g) custard powder
- 3 cups (750ml) milk
- 1 cup (250ml) cream
- 60g butter
- ½ tsp Queen Celebrating 120 Years Pure Vanilla Extract
- 2 ½ tsp Queen Passionfruit Baking Paste
- 3 egg yolks
- 1 1/2 cups (225g) pure icing sugar, sifted
- 2 tbsp (40ml) milk
- ¼ tsp Queen Coconut Essence
- Desiccated coconut, to decorate
Method - Base
Preheat oven to 180°C (fan forced) and defrost puff pastry sheets. Line two baking trays with baking paper and lay the pastry sheets on top, then place another baking tray on top to prevent pastry rising too much during baking. Bake for approximately 20 minutes, or until the pastry is golden. Remove from oven and allow to cool completely.
Line a 23cm square tin with aluminum foil, extending it over the sides so you can use it as handles to remove the slice when cool. Trim pastry to size and place one sheet of pastry in base of tin, topside down.
Method - Custard
Combine the sugar, corn flour and custard powder in a saucepan, then gradually add half of the milk and whisk until smooth. Add the rest of the milk, and the cream and stir over medium heat until the mixture boils and thickens. Stirring constantly, allow mixture to boil for 1 minute to ensure the corn flour is cooked. Reduce heat to low, add butter, Vanilla Extract and Passionfruit Baking Paste and whisk until butter is melted and mixture is smooth. Remove pan from heat, and whisk in the egg yolks, until combined.
Spread custard over the pastry in the tin and then place the second pastry on top (top side down) and allow to cool. Chill for at least 6 hours until set, then cut, using a serrated knife into portions.
Method - Icing
Combine icing sugar, milk and Coconut Essence, mixing until smooth. Spread over the top of pastry and sprinkle with desiccated coconut.