2 sheets puff pastry
1 cup caster sugar
3/4 cup cornflour
1/2 cup custard powder
60 grams butter
2 egg yolks (lightly beaten)
2 tsps vanilla essence
2 cups icing sugar
1 tsp butter (soft)
2 tbsps passion fruit (pulp strained)
2 tsps water (approximately)
Line 23cm square slab pan with foil, bring foil up to overlap sides of pan.
Place pastry sheets on lightly greased oven trays and bake in hot oven about 6 minutes or until lightly browned, cool.
Gently flatten pastry with hand, fit one pastry sheet into prepared pan.
Combine sugar, cornflour and custard powder in pan, gradually stir in milk, stir until smooth.
Add butter, stir over heat until mixture boils and thickens.
Simmer for 3 minutes or until very thick and smooth.
Remove from heat and add essence and butter.
Pour hot custard over pastry in pan and cover with remaining sheet, press down slightly.
To make icing sift icing sugar into bowl stir in butter, passionfruit juice and enough water to make a stiff paste.
Spread icing over slice, allow to set. Cut into squares.
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