Passionfruit slice

Instructions

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.