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Passionfruit Slice Recipe

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★★★★★

4.6 from 74 reviews

This Passionfruit Slice recipe features a buttery shortbread base topped with a tangy passionfruit filling and a glossy passionfruit gelée topping. Perfectly balanced between sweet and tart, this slice is a delightful treat for gatherings or a refreshing dessert.

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 Tin: Preheat the oven to 180°C (350°F, 160°C fan forced). Line an 8-inch square baking tin with baking paper to prevent sticking.
  2. Make Shortbread Base: In a large bowl, combine the plain flour, desiccated coconut, caster sugar, and melted butter. Mix thoroughly until well combined, then press the mixture firmly into the base of the prepared pan to form an even layer.
  3. Bake Base: Bake the shortbread base for 25 minutes until it turns lightly golden. Remove from the oven.
  4. Prepare the Filling: Whisk together sweetened condensed milk, fresh lemon juice, and ¼ cup strained passionfruit pulp until smooth. Pour this mixture evenly over the parbaked shortbread base.
  5. Bake with Filling: Return the pan to the oven and bake for an additional 15 minutes or until the filling is firm to touch. Remove and allow to cool for 10 minutes.
  6. Soften Gelatine: 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 and bloom.
  7. Dissolve Gelatine: Heat the saucepan over low heat, stirring gently until the gelatine fully dissolves into the passionfruit pulp without bringing it to a boil.
  8. Add Sugar: Stir in the ¼ cup caster sugar until completely dissolved. Keep the mixture warm but do not allow it to bubble.
  9. Add Water and Seeds: Stir in the ¼ cup cold water, then add 1 teaspoon of passionfruit seeds (optional) for texture and visual appeal. Mix well.
  10. Pour Topping and Set: Carefully pour the gelée topping over the cooled slice. Refrigerate and allow it to set for at least 2 hours before cutting into squares.
  11. Serve and Enjoy: Once set, cut the passionfruit slice into desired portions. Serve chilled and enjoy this tropical-inspired dessert.

Notes

  • For best results, ensure the gelatine does not boil to maintain a smooth topping texture.
  • Use fresh passionfruit pulp when possible for a vibrant flavor; canned or frozen pulp can be used as a substitute.
  • Allow the slice to cool completely before adding the topping to prevent melting.
  • Adjust sweetness by modifying the amount of caster sugar in the topping according to taste.
  • Store leftovers covered in the refrigerator for up to 4 days.

Keywords: passionfruit slice, passionfruit dessert, shortbread base, tropical slice, baked slice, passionfruit gelée, easy dessert

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