Grease a 3cm-deep, 16.5cm x 26cm (base) slab pan. Line base and sides with baking paper, allowing a 2cm overhang at both lengthy ends. Place 12 biscuits, in one layer, in pan to pay for base.
Combine custard powder and 1/4 cup milk inside a saucepan. Whisk until smooth. Pour in remaining milk. Add sugar and put pan over medium heat. Prepare, stirring constantly, for five minutes or until custard involves the boil. Prepare, stirring constantly, for just two minutes. Remove from heat. Cover the surface of custard with plastic wrap. Put aside for half an hour to awesome slightly.
Pour warm custard over biscuits. Top with another layer of 12 biscuits. Refrigerate for one hour or until set.
Sift icing sugar right into a bowl. Add 1 tablespoon passionfruit pulp. Stir to create a thick icing, adding more pulp if needed. Spoon icing over slice. Refrigerate for one hour or until icing sets. Cut slice into squares, using form of biscuits like a guide. Serve.
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