Method

1. Preheat oven to 180°C (fan-forced). Cut a 5cm strip off one edge of the sheet of pastry. Line a 4cm-deep 16cm x 26cm slab pan (base measurement) with pastry, allowing the pastry to come up the sides slightly (to allow for shrinkage while the pastry cooks). Using a fork, prick the pastry. Line pastry with baking paper, then fill with raw rice or pastry weights. Blind-bake for 15 minutes. Remove baking paper and rice or weights and bake for a further 5 minutes or until the pastry is light golden. Set aside to cool. Remove the pastry from the pan and line the base with baking paper, allowing the paper to overhang the sides. Return the pastry base to the pan.

2. Meanwhile, put the water in a small bowl. Sprinkle the gelatine over. Stir. Set aside for 10 minutes.

3. Put the custard powder in a medium saucepan. Gradually whisk in the milk. Cook, stirring, over a medium heat until the custard comes to a simmer and thickens. Stir in the gelatine mixture and sugar and cook over a low heat until the sugar has dissolved. Remove the pan from the heat.

4 Pour custard through a sieve into a large bowl. Cover surface of custard with plastic wrap. Set aside for 30 minutes to cool. Pour the custard over the pastry base. Drizzle the passionfruit pulp over the custard. Using a skewer, swirl the passionfruit through the custard. Put in the fridge for 4 hours or until set.