For the sable triangles:
225g softened unsalted butter
625g soft flour
185g caster sugar
For the passion fruit crème: 140ml strained passion fruit juice
1 passion fruit with seeds
75g caster sugar
25g poudre à crème [starch blend for pâtisserie creams]
1 egg yolk
200ml about (by volume) whipped double cream
Strawberries (about 70g per portion)
150ml sweetened iced tea (jasmin Earl Grey)
130ml strained passion fruit juice
1 passion fruit with seed
Make a large "well" of flour on your work surface. Put the softened butter in the middle. Rub the flour into the butter bit by bit. When it is crumbly add the sugar. Work the dough flattening it lightly until smooth. Form into a ball and rest.
Roll out as finely as possible (1mm). Cut out sandwich triangles to measure roughly 15cm along the longest face. They must be of identical size. Pile them on top of each other and drill a hole through the middle with a bamboo skewer.
Transfer them to baking sheets. Rest again and bake between 180°C and 200°C until set. Cool.
Combine the passion fruit juice passion fruit and milk (reserve two spoonfuls for decoration). Heat to simmering point. Blend in the sugar egg yolk and poudre à crème whisked with 2 spoonfuls of cold milk. Stir over a low heat until thickened. Cool and fold in the whipped cream.
To assemble each portion: put a teaspoon of crème in the centre of a plate. Lay a triangle of pastry on it. Put about a dessert spoon of crème on top - don't worry about trying to spread it neatly.
Arrange strawberries on it. Continue layering the club sandwich finishing with a fourth pastry triangle. Thread a whole strawberry on a bamboo skewer.Stick the skewer through the hole to fasten the four layers together.
Splash the remainder of the tea/passion fruit sauce on the plate and dust the "sandwich" with icing sugar.