Print

Passionfruit Slice Recipe

Print Recipe

★★★★★

4.7 from 144 reviews

A delicious and tangy passionfruit slice featuring a buttery coconut shortbread base topped with a creamy passionfruit filling and a glossy passionfruit jelly topping. Perfect for a refreshing dessert or afternoon treat.

Ingredients

Scale

Shortbread Base

  • 170 g unsalted butter, melted (¾ cup / 6oz)
  • ¾ cup desiccated coconut (65g / 2.3oz)
  • ½ cup caster sugar (100g / 3 ½oz)
  • 195 g plain flour (all purpose flour) (~7oz)

Filling

  • 1 tin sweetened condensed milk (395g / 14oz)
  • ¼ cup fresh lemon juice (60ml)
  • ¼ cup strained passionfruit pulp (60ml)

Topping

  • ½ cup strained passionfruit pulp (125ml)
  • 1 ½ teaspoons powdered gelatine
  • ¼ cup caster sugar (50g / 1.8oz)
  • ¼ cup cold water (60ml)
  • 1 teaspoon passionfruit seeds, optional

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 180°C (350°F) or 160°C fan-forced. Line an 8-inch square baking tin with baking paper to prevent sticking and ensure easy removal.
  2. Make Shortbread Base: In a large bowl, combine the plain flour, desiccated coconut, caster sugar, and melted butter. Mix everything well until fully combined, then press the mixture evenly into the base of the prepared baking pan.
  3. Bake Base: Bake the shortbread base in the preheated oven for 25 minutes until lightly golden and set.
  4. Prepare Filling: While the base is baking, whisk together the sweetened condensed milk, fresh lemon juice, and ¼ cup strained passionfruit pulp until smooth. This mixture will give the filling a creamy and tangy flavor.
  5. Add Filling and Bake: Pour the passionfruit and condensed milk filling over the parbaked shortbread base. Return the pan to the oven and bake for another 15 minutes until the filling is firm to the touch.
  6. Cool Slightly: Remove the slice from the oven and allow it to cool for about 10 minutes before adding the topping.
  7. Prepare Topping Gelatin: Place the ½ cup strained passionfruit pulp in a small saucepan. Sprinkle the powdered gelatine evenly over the passionfruit pulp and let it sit for 5 minutes to soften.
  8. Dissolve Gelatin: Turn the heat to low and gently stir the passionfruit and gelatine mixture until the gelatine has completely dissolved.
  9. Add Sugar: Stir in the ¼ cup caster sugar until fully dissolved. Be careful not to allow the mixture to boil; it should only be just hot enough to dissolve the sugar.
  10. Add Water and Seeds: Add the ¼ cup cold water and stir well. Optionally, add 1 teaspoon of passionfruit seeds to the topping or adjust the quantity to taste for added texture and flavor.
  11. Pour Topping and Set: Carefully pour the passionfruit topping over the cooled slice. Place the slice in the refrigerator and allow it to set for at least 2 hours before slicing and serving.
  12. Serve and Enjoy: Once set, cut into squares and enjoy this vibrant and refreshing passionfruit slice. Don’t forget to leave a comment and rating if you enjoyed the recipe!

Notes

  • Make sure to line your baking tin well with baking paper for easy removal of the slice.
  • The passionfruit seeds in the topping are optional but add a nice crunchy texture and aesthetic appeal.
  • Use strained passionfruit pulp to avoid excess seeds in the filling and topping.
  • Allow the topping ample time to set in the refrigerator for the best results.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: passionfruit slice, passionfruit dessert, tropical slice, coconut shortbread, condensed milk slice, easy baking recipe, fruity dessert

Find it online: https://trendytasterecipes.com/passionfruit-slice-recipe/