Custard Vanilla Squares
|Frozen puff pastry||3⁄4 Pound, thawed (340 Grams, Ready Made)|
|Milk||1 Liter (4 Cups)|
|Sugar||165 Milliliter (2/3 Cup)|
|Butter||60 Milliliter (1/4 Cup)|
|Cornstarch||250 Milliliter (1 Cup)|
|Hot water||20 Milliliter (1 1/2 Tablespoon)|
|Egg yolks||2 , beaten|
|Icing sugar||500 Milliliter, sifted (2 Cups)|
|Water||15 Milliliter (1 Tablespoon)|
|Passion fruit pulp||45 Milliliter (3 Tablespoon)|
Preheat oven to 425°F (220°C).
Roll out pastry to 24 x 12 inch (60 x 30 cm) rectangle.
Cut in half across width.
Place on 2 baking trays, sprinkle with cold water and prick with fork.
Stand pastry for 10 minutes then bake 12-18 minutes.
Allow to cool on cake rack.
Combine 3 cups (750 mL) milk with sugar and butter in a pan.
Dissolve sugar over low heat, stirring, then bring to boil.
Blend remaining milk with cornstarch.
Dissolve gelatine in the hot water and add to cornstarch mixture.
Add cornstarch mixture to hot milk and heat, stirring until thick and smooth.
Remove from heat and beat in egg yolks and vanilla.
Allow to cool.
Blend icing sugar, water and passion fruit pulp.
Trim pastry layers to fit jell roll pan.
Spread icing over 1 layer of pastry and allow to set.
Place second layer of pastry on bottom of jelly roll pan.
Spread with very cool custard mixture.
Top with iced pastry layer.
Allow to set for 20 minutes before cutting into 2 inch (5 cm) squares to serve.