Vanilla Cream Bars

Directions

1. 1
   Preheat oven to 425°F. Line two baking sheets with parchment.
2. 2
   Place one pastry sheet on each sheet. Bake for 20 minutes or until pastry puffs and browns. Cover pastry with a clean tea towel and gently flatten. Set aside to cool.
3. 3
   Lightly grease a 9-inch-square cake pan. Line base and sides with foil. Place 1 pastry sheet, flat-side down, in base of prepared pan.
4. 4
   Bring milk and cream to a boil in a saucepan. Whisk egg-yolks, sugar, flour and cornstarch in a heatproof bowl until thick and pale. Gradually whisk hot milk mixture into egg mixture.
5. 5
   Transfer to a clean saucepan. Stir over low heat for 5-6 minutes until custard comes to a boil and thickens. Reduce heat and simmer for 30 seconds.
6. 6
   Remove from heat. Stir in butter and vanilla. Pour over pastry and place remaining pastry flat-side up on top. Chill for 1 1/2 hours, until firm.
7. 7
   Meanwhile to make icing; combine confectioners' sugar and passionfruit pulp in a bowl until smooth. Turn vanilla-cream pastry out onto a large cutting board and remove the foil. Spread with icing. Set aside until icing is set. Use a serrated knife to cut into 16 pieces.