Introduction

Passionfruit slice is a delightful dessert that combines a buttery shortbread base with a tangy, creamy passionfruit filling and a glossy passionfruit topping. This treat is perfect for sharing and brings a refreshing tropical flavor to your kitchen.

The image shows several square layered dessert bars placed on a white marbled surface. Each piece has three distinct layers: a light beige crumbly base, a thick creamy off-white middle layer, and a smooth bright yellow gel-like top layer dotted with small black seeds, likely passion fruit. One piece in the center has a bite taken out, revealing the soft texture inside, and a silver fork with a white handle holds a small bite-sized piece. The lighting is soft and natural, highlighting the glossy top layer and soft textures below. photo taken with an iphone --ar 4:5 --v 7

Ingredients

170 g unsalted butter, melted (¾ cup / 6oz)
¾ cup desiccated coconut (65g / 2.3oz)
½ cup caster sugar (superfine sugar) or white granulated sugar (100g / 3 ½oz)
195 g plain flour (all purpose flour) (~7oz)
1 tin sweetened condensed milk (395g / 14oz)
¼ cup fresh lemon juice (60ml)
¼ cup strained passionfruit pulp (60ml)
½ cup strained passionfruit pulp (125ml)
1 ½ teaspoons powdered gelatine
¼ cup caster sugar (superfine sugar) or white granulated sugar (50g / 1.8oz)
¼ cup cold water (60ml)
1 teaspoon passionfruit seeds, optional

Instructions

Step 1: Preheat the oven to 180°C (350°F) or 160°C fan forced. Line an 8-inch square baking tin with baking paper.
Step 2: In a large bowl, combine the flour, desiccated coconut, sugar, and melted butter. Mix until well combined, then press the mixture firmly into the base of the prepared tin.
Step 3: Bake the base for 25 minutes until lightly golden.
Step 4: For the filling, whisk together the sweetened condensed milk, lemon juice, and ¼ cup strained passionfruit pulp. Pour this mixture evenly over the parbaked base.
Step 5: Return to the oven and bake for another 15 minutes until the filling is set and firm. Let it cool for 10 minutes before adding the topping.
Step 6: For the topping, place the ½ cup strained passionfruit pulp in a small saucepan. Sprinkle the powdered gelatine evenly over the pulp and let it sit for 5 minutes to soften.
Step 7: Turn the heat to low and stir the mixture until the gelatine has completely dissolved.
Step 8: Add the ¼ cup sugar and stir until dissolved. Keep the mixture warm but avoid boiling.
Step 9: Stir in the cold water and add back 1 teaspoon of passionfruit seeds if desired for texture and extra flavor. Mix well, then carefully pour the topping over the baked slice.
Step 10: Refrigerate the slice for at least 2 hours to allow the topping to set fully.
Step 11: Once set, cut into squares and serve. Enjoy your fresh passionfruit slice!

Tips & Variations

For a gluten-free option, substitute the plain flour with a gluten-free flour blend that measures cup-for-cup.
If fresh passionfruit pulp is unavailable, you can use frozen pulp or a good-quality passionfruit juice concentrate.
Adding a teaspoon of finely grated lemon zest to the filling enhances the citrus aroma.
For easier slicing, use a sharp knife warmed under hot water and wiped dry before cutting.

Storage

Store the passionfruit slice in an airtight container in the refrigerator for up to 4 days. The topping may soften slightly at room temperature, so keep it chilled until serving. Leftovers can be gently reheated briefly in a low oven if desired, but it tastes best served cold or at room temperature.

How to Serve

The image shows several square dessert bars placed on a white marbled surface. Each bar has three layers: the bottom layer is a thick, light golden-brown crust with a crumbly texture; the middle layer is creamy and smooth, off-white in color; the top layer is a bright yellow jelly with black seeds evenly spread inside, giving a glossy appearance. The bars are neatly cut with sharp edges and arranged with some facing forward and others sideways, showing the layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this slice ahead of time?

Yes, this slice needs to set in the fridge for at least 2 hours, making it a great make-ahead dessert. You can prepare it a day in advance and keep it chilled until serving.

What can I use instead of gelatine?

If you prefer a vegetarian option, you can substitute powdered gelatine with agar-agar powder. Use about 1 teaspoon agar-agar dissolved in boiling water according to package instructions, but note the setting time and texture may vary slightly.