Preheat oven to 180°. Place each sheet of puff pastry between 2 pieces of non-stick baking paper then sandwich between 2 flat biscuit trays. Bake 20-25 minutes until deep golden brown. Allow to cool on wire rack. Brush one side of each with the melted chocolate.

Cut both to fit a 20cm square lined cake tin. (I line with foil coming up the sides. Place one piece of pastry chocolate side up in the tin.

Combine sugar, cornflour and custard powder and mix well in a medium saucepan. Over medium heat stir in combined milk and cream. Add butter and heat for approx 3 mins or until mixture boils. Reduce heat, simmer for 3 mins or until thick and smooth. Remove from heat and add egg yolks and vanilla past. Stir to combine. Cover surface with plastic wrap and cool to room temperature.

Spread the custard mixture over pastry and place remaining pastry chocolate side down. Spread with passionfruit icing. Refrigerate for 3 hours.

Combine all ingredients.