1

Preheat oven to 200°C or 180°C fan-forced. Line base and 2 long sides of a 24cm x 7cm (base measurement) loaf tin with baking paper, allowing it to overhang.

2

Cut pastry into two 24.5cm x 8cm rectangles. Discard remaining pastry. Line a baking tray with baking paper. Place pastry rectangles on prepared tray and top with a sheet of baking paper weighed down with another baking tray. Bake for 10 minutes or until golden and crisp. Remove top baking tray and paper. Cool.

3

Meanwhile, place 100ml warm water in a small bowl and sprinkle with gelatine. Whisk until combined. Combine Nestlé® Soleil™ Passionfruit Yoghurt and custard in a large bowl and whisk in gelatine mixture until smooth.

4

Place one cooked pastry sheet into prepared tin and pour over yoghurt mixture. Top with remaining pastry sheet. Cover and refrigerate for 3 hours or until firm.

5

Combine icing sugar and passionfruit pulp in a small bowl until smooth (add 1 2 or 1 teaspoon boiling water if necessary). Spread mixture over top of pastry. Stand for 1 hour or until set. Lift from tin, cut into 4 slices and serve.