This is what you would call a family secret recipe, and has been for ummmmm let me see……. 9 years, yes that’s it, 9 long years secretly awaiting its debut into the crazy competitive world of blogging! hahahahahahahhaha
I have a major INHERITED (from my dad) sweet tooth. My mum is always scolding me to cut back on my sugar slash sweets, but hey who can resist this ⇓
It was around our Eid time, I’m talking nine years back, when I was only in eighth grade and we had some left over custard, an unopened bottle of passionfruit, puff pastry and whipping cream. I can’t exactly remember how we ended up assembling these together, but what I do remember is the unforgettable taste when I bit into it.
You might be tempted to make this with ready or packet made custard, but it wont taste the same. The custard needed for this particular treat is the custard I posted a few weeks back.
This will be how you cut your puff pastry
- 3 egg yolks
- 3/4 cup sugar
- 2 tsp vanilla paste
- 1 tbsp cornflour
- 1 1/2 tbsp flour
- 2 cups milk
- 1/4 cup passionfruit pulp
- 2 sheets puff pastry
- whipped cream
- extra passionfruit pulp
- Beat the eggs, sugar and vanilla paste until creamy and well incorporated. Add the flour and cornflour. Start beating, add the milk in a trickle until mixed and foamy.
- Cook on stove top at medium heat for about 5-7 minutes, till thick and creamy.
- Preheat oven to 180°C.
- Cut your pastry sheet into 9 squares (refer to picture above). Place squares into a muffin tray. Pierce the middle of each pastry with a fork four times. Bake for ten minutes. Cool completely. In the meantime mix 1 cup custard with passionfruit pulp. Custard recipe will yield 3 cups, only 1 cup will be used.
- Put a tablespoon of passion custard into each puff pastry case. Top with whipping cream. Dribble some more pulp on top and serve.
- The remaining custard may be eaten or the above recipe may be doubled or tripled!