1. Preheat oven to 220C. Line 2 baking trays and a 22cm square tin with baking paper. Using a spoon, scoop pulp from passionfruit into a jug and reserve.

2. Lay a sheet of pastry onto each tray and prick all over using a fork. Bake for 15 minutes until golden and, while still hot, flatten using a clean tea towel.

3. Meanwhile, combine custard powder and sugar in a medium saucepan. Stir in enough of the milk until a smooth paste forms, then gradually whisk in remaining milk.

Whisk over medium heat until custard thickens. Remove from heat. Add half of the butter, egg yolks and 1/2 cup of the passionfruit pulp.