Ingredients
- 1x 400g puff pastry, thawed and cooked until golden brown according to packet (usually about 30 minutes at 200˚ until golden brown)
- Thick custard:
- 1½ cups milk
- 1 cup cream
- ¼ cup custard powder
- 3 Tbs castor sugar
- ½ tsp vanilla
- ¼ cup granadilla pulp
- Granadilla icing:
- ¼ cup butter
- ¼ cup granadilla pulp
- 1 ½ cup icing sugar
- Pinch salt
- For the Puff pastry:
- Cook until golden brown according to packet (usually about 30 minutes at 200˚).
- For the Custard:
- Mix 100ml cold milk, custard powder and sugar together until fully smooth
- Heat the rest of the milk and cream together
- Add in mixed custard powder to warm milk and cream
- Stir on a medium heat until thick and firm
- Let cool for 5 minutes off of the heat
- Pour slightly cooled mixture into serving dish (should be similar size to pastry about 14in x 10in or 36.5cm x 25cm)
- For the Icing:
- Melt butter
- Mix granadilla pulp, icing sugar, melted butter and salt together until smooth
- Set to the side and let cool
Preparation
Pour custard into the serving dishSpoon 1/4 cup granadilla pulp onto the top of the custard, mix in with the back of the spoon
Cut pastry to fit the serving dish with a very sharp knife and add pastry to the top of the custard
Press down gently so that some of the pastry is in the custard
Ice top of pastry with granadilla icing
Let sit in the fridge for at least 2 hours before serving
Basically it can be made as simple as - make puff pastry dough according to packet, make thick custard according to packet replacing 1 cup milk with cream, add granadilla to the top of the custard, make simple granadilla icing and layer together.
