Grease and Line a 20x20cm a loose-bottomed tin with baking parchment.

Cream the butter and sugar until light and fluffy, add the sifted flour, mix well and spread evenly over the base of the tin.

Bake for 15 minutes or until golden. Reduce oven temperature down to 150c

Whilst the base is baking place the corn flour in the base of a non stick pan, before heating gradually whisk in the water until the corn flour mix is smooth, add the passion fruit puree, if using fresh passion fruits sieve out the juice into a jug and if you are slightly short make up to the 170mls with fresh orange juice. Add the syrup and sugar and heat on a low heat until the mixture thickens and begins to bubble.

Whisk the egg yolks together and blend into the mix, continue to heat for a further 2-3 mins.

Spread the smooth filling over the biscuit base and return to the oven for a further 10 minutes.

Allow to cool in the tin for an hour, carefully push out the loose base from the tin surround remove the outer parchment and cut into 8 even slices with a sharp knife.

Decorate with the passion fruit seeds.

Perfect for a spring or summer picnic or alfresco eating!