NICOLA GALLOWAY

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If you are not already sweetened out after all the Anzac biscuits this week, here are two recipes using buttery puff pastry, autumn fruit and custard. They could also be good ones to tuck away for a rainy day. The custard square in particular takes a bit of effort and time to make. This is the kind of cooking I treat as an activity to enjoy the process and possibly learn a new technique while I am at it. The pear tarts are inspired by a trending social media recipe that popped up quite a bit last year. When I was thinking of what to make with the pears in my fruit bowl this simple idea came to mind. The tarts come together in a flash, look rather impressive and taste great. Served with a runny custard is recommended.

Custard squares with passionfruit icing

It is passionfruit season and after a number of failed attempts to grow them I have finally managed to get a decent crop the last few years. I know they are pricey to buy fresh so look out for passionfruit sauce or cubes of frozen pulp at supermarkets. The unique sweet and tart flavour of passionfruit works exceptionally well in a simple white icing to smooth over custard squares (or a lemon loaf). If you are not a fan of the seeds you can first strain the pulp through a sieve to remove them. I quite like the gentle crunch so leave them in.

PREP TIME 45 minutes // COOK TIME 35 minutes // MAKES 16 squares

• 2 x 25 cm squares of puff pastry

Custard

• 2 free-range eggs

• 5 tbsp custard powder or cornflour

• ¹⁄₃ cup (40g) icing sugar

• 1 tsp vanilla extract

• pinch of salt

• 2 cups (500ml) milk

• ½ cup (125ml) cream

• 50g butter, cubed

Passionfruit icing

• 2 tbsp passionfruit pulp

• 1 cup (120g) icing sugar

• 20g soft butter

1. Preheat the oven to 190°C (fan 170°C). Line a 25cm square baking tin with baking paper allowing some overhang for easy manoeuvring later. Set aside. 2. Line two flat baking trays with baking paper. If using a roll of pastry cut two 25cm squares. Place a square of pastry onto each lined tray. Prick the sheets 6-8 times with a fork and place another oven tray on top of each to prevent the pastry rising too much during cooking. Bake for 15 minutes then remove the heavy trays and bake uncovered for a further 5-10 minutes until golden. Carefully transfer the pastry sheets to a cooling rack. 3. Meanwhile make the custard. In a large saucepan whisk together the eggs, custard powder or cornflour, sugar, vanilla and salt until smooth. Pour in the milk and cream whisking to combine.

4. Heat over a moderate heat while whisking. Once steaming add the cubed butter and continue to whisk until the custard is thick, about 6-8 minutes. Make sure it comes to a gentle simmer for 1-2 minutes, adjusting the heat as needed, to cook off the custard powder or cornflour. Remove from the heat and cool for 10 minutes while preparing the pastry.

5. Carefully place one of the cooked pastry sheets into the base of the lined tin. You want it to fit quite snugly so use a sharp knife to carefully trim to size as needed.

6. Pour over the custard, smoothing the surface, and place the second sheet of pastry on top. Again trimming as needed to fit the tin. Place in the fridge to set for 3-4 hours.

7. Once the custard has set, make the icing. In a bowl, combine the passionfruit pulp, icing sugar and butter. Stir until smooth, adding a little extra pulp if too thick. Use a spatula to spread the icing over the custard square. Chill again for 1 hour for the icing to set.

8. Holding the baking paper, lift the custard square from the tin and place onto a chopping board. Use a small serrated knife and a gentle sawing action to cut into 16 squares. Wiping the knife clean between cuts can be helpful. Store the custard square in a sealed container in the fridge and enjoy within 3 days.