Description
This Passionfruit Slice recipe features a buttery shortbread base topped with a luscious passionfruit and lemon filling, finished with a glossy passionfruit jelly topping. Perfectly balanced with tropical tang and sweetness, this dessert is both refreshing and indulgent, ideal for sharing at gatherings or enjoying as a bright treat any time.
Ingredients
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
- Prepare the shortbread base: Preheat your 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 make removal easier.
- Mix base ingredients: In a large bowl, combine the flour, desiccated coconut, caster sugar, and melted butter. Mix thoroughly until the ingredients are well incorporated, creating a crumbly dough.
- Press and bake base: Press the mixture evenly into the base of the prepared baking tin. Bake in the preheated oven for 25 minutes until the base is lightly golden and firm.
- Prepare the filling: In a separate bowl, whisk together the sweetened condensed milk, fresh lemon juice, and ¼ cup of strained passionfruit pulp until smooth and well blended.
- Add filling to base and bake: Pour the filling mixture over the parbaked shortbread base carefully. Return the pan to the oven and bake for another 15 minutes, or until the filling is set and firm to the touch.
- Cool base and filling: Remove from the oven and allow the slice to cool for 10 minutes at room temperature before adding the topping.
- Soften gelatine for topping: Place the ½ cup strained passionfruit pulp in a small saucepan. Sprinkle the powdered gelatine evenly over the top and let it sit undisturbed for 5 minutes to soften completely.
- Dissolve gelatine and sugar: Turn the heat on to low and gently stir until the gelatine dissolves fully. Add the ¼ cup caster sugar and continue stirring until the sugar has dissolved completely. Be careful not to let the mixture boil; it should be just hot enough to dissolve the sugar.
- Add water and seeds: Stir in the ¼ cup cold water and add about 1 teaspoon of passionfruit seeds, or to taste, mixing well to combine.
- Pour and set topping: Carefully pour the passionfruit topping over the cooled slice, spreading evenly. Leave the slice to set in the refrigerator for at least 2 hours to allow the topping to firm up properly.
- Serve: After setting, cut the passionfruit slice into squares and serve chilled. Enjoy the refreshing tropical flavors!
- Feedback request: Please take a moment to leave a comment and rating; your feedback is appreciated and helpful for others trying this recipe.
Notes
- Ensure the gelatine does not boil to preserve its setting capability and texture.
- Strain the passionfruit pulp well to avoid excessive seeds if a smoother topping is preferred; seeds can be optionally added back for texture.
- Use fresh lemon juice for the best flavor balance and brightness in the filling.
- The slice keeps well in the refrigerator for up to 3-4 days if stored in an airtight container.
- This recipe can be doubled but use a larger baking dish accordingly to maintain thickness.
- Allow sufficient chilling time to ensure the topping sets firm enough for clean slicing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
