1

Preheat oven to 200°c. Line a baking tray with baking paper. Use a 10cm heart-shaped cutter to cut 4 hearts from the pastry. Place on the prepared tray. Prick the pastry with a fork. Bake for 10 minutes or until crisp and golden. Set aside on a wire rack for 15 minutes to cool.

2

Meanwhile, whisk the caster sugar, cornflour, custard powder, vanilla and skim milk together in a small saucepan. Place the saucepan over medium heat and bring to the boil, whisking constantly until thickened. Transfer to a heatproof bowl. Cover and place in the fridge for 15 minutes or until thickened. Stir in half the passionfruit.

3

Place the icing sugar in a small bowl. Add enough of the remaining passionfruit to form a spreadable consistency and stir until smooth. Place 2 pastry hearts on a serving plate and flatten slightly. Using a 2cm plain piping nozzle, pipe custard in a heart shape over the pastry. Top with the remaining pastry hearts. Spread passionfruit icing over the pastry to serve.