This is a favourite of mine from womens weekly, so easy and quick and definitely passes the finger licking test.

What you need:

• 2 sheets ready rolled puff pastry
• 1/2 cup sugar
• 1/2 cup cornflour
• 1/4 cup custard powder
• 2 1/2 cups milk
• 30g butter
• 1 egg yolk
• 1 tsp vanilla extract
• 2/4 cup thickened cream

Passionfruit icing

• 1 1/12 cups icing sugar
• 1 tsp soft butter
• 1/4 cup passionfruit pulp

What you do:

1. Preheat oven to 180 degrees celsius. Grease deep 23cm-square cake pan; line with foil, extending foil 10cm over sides of pan.
2. Place each pastry sheet on separate greased oven trays. Bake about 15 minutes ; cool. Flatten pastry with hand; place one sheet in pan, trim to fit if necessary.
3. Meanwhile, combine sugar, cornflour and custard powder in medium saucepan, gradually add milk, stirring until smooth. Add butter, stir over heat until mixture boils and thickens. Simmer, stirring, about 3 minutes or until custard is thick and smooth. Remove from heat, stir in egg yolk and extract. Cover surface of custard with plastic wrap; cool to room temperature.
4. Make passionfruit icing.
5. Whip cream until firm peaks form. Fold cream into custard, in two batches. Spread custard mixture over pastry in pan. Top with remaining pastry, trim to fit if necessary; press down slightly. Spread pastry with icing; refrigerate 3 hours or overnight.

Passionfruit Icing: Place sifted icing sugar, butter and pulp in small heatproof bowl over small saucepan of simmering water, stir until icing is spreadable.

Tip: If your in a rush and don’t want to turn on the oven, sayos are a great replacement for the puff pastry.

The images above are simply for inspiration sourced from pinterest.