Preheat oven to 180C. Slice the pastry in half and place the two pastry pieces on a baking tray lined with non-stick baking paper.
Top the pastry sheets with non-stick baking paper and place an additional baking tray on top as a weight.
Bake for 20–25 minutes or until golden. Cool completely on wire racks. Using a serrated knife, trim the pastry sheets to fit the loaf tin.
Heat milk in saucepan with 2 tsp vanilla and the maple syrup and bring almost to boil, then remove from heat.
Whisk the eggs and cornflour in mixing bowl until smooth. Slowly add hot milk to egg mixture, whisking as you pour.
Pour egg mixture back into pan and cook over gentle heat with a wooden spoon until it thickens, about 4-5 minutes.
Dissolve gelatine in boiling water and stir through custard and let it cool a little.
Place one piece of pastry in bottom of prepared loaf tin and pour custard over the top. Then place the other piece of pastry on top and place in fridge to cool for 30 minutes.
In a bowl, add skim milk powder, remaining vanilla extract and the pulp of 4 passionfruits. Use a spoon to mix and add a small amount of water until you get a pouring consistency.
Spread evenly over the top and put back in fridge to set for 3 hours.
Once set, remove from tin and cut into 8 slices.
150 calories per serve.
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