2 sheets ready rolled puff pastry
Custard
1/2C caster sugar
1/3C cornflour
1/4C custard powder
2C milk
40g butter chopped
2 egg yolks
2 tsp vanilla
Filling
1 1/2 tsp gelatine
1T water
250g cream cheese softened
1/3C caster sugar
3/4C cream
Passionfruit Icing
1 1/2C icing sugar
1 tsp soft butter
2T passionfruit pulp
METHOD
Preheat oven to 240C. Grease 23cm square cake pan and line base and sides with foil. Extending foil 5cm above edge of pan.
Place pastry sheets on greased oven trays and prick all over with a fork. Bake about 10 minutes or until browned well, cool. Flatten pastry sheets, and place one pastry sheet into cake pan.
Make custard by blending, sugar, cornflour and custard powder in a medium saucepan with milk. Stir over heat until mixture boils and thickens. Remove from heat, stir in butter, egg yolks and vanilla. Pour hot custard over pastry. Cool for 15 minutes.
Make filling by sprinkling gelatine over the water in a small heatproof jug, stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 mins.
Beat cheese, sugar and cream in a small bowl with electric mixer until smooth. Stir in gelatine mixture, spread over custard in pan, top with remaining pastry flat side up, press down gently. Refrigerate 4 hours.
Make passionfruit icing by combining all icing ingredients in a bowl over a saucepan of hot water until icing is spreadable.
Spread pastry with icing. Cut slice when icing is set.
COMMENT
It has been a little while since I made this, but the comments were 'wow'. Its on my list of things to cook next time I entertain.
Source: The Australian Womens Weekly, Cupcakes, Cheesecakes and Cookies
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