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Passionfruit Slice

A bright and tangy dessert combining a coconut shortbread base with a luscious passionfruit topping, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 16 slices
Course: Dessert, Snack
Cuisine: Australian, Tropical
Calories: 200
Ingredients Method Notes

Ingredients
  

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

Method
 

Preparation of Shortbread Base
  1. Preheat the oven to 180C / 350F / 160C fan forced. Line an 8 inch square baking tin with baking paper.
  2. In a large bowl, combine the flour, coconut, sugar, and melted butter. Mix until well combined then press into the base of the prepared pan.
  3. Bake for 25 minutes, until the edges are golden and the base smells toasty and inviting.
Preparation of Filling
  1. Whisk together the condensed milk, lemon juice, and ¼ cup strained passionfruit pulp, allowing the mixture to bloom into a glossy, citrus-scented custard.
  2. Pour the filling over the parbaked base and return to the oven for another 15 minutes until set and just firm to the touch.
  3. Allow to cool for about 10 minutes before adding the topping so the base doesn’t shift.
Preparation of Topping
  1. Place the ½ cup strained passionfruit pulp in a small saucepan and sprinkle the gelatine evenly over the top. Let it sit for 5 minutes to soften and bloom.
  2. Turn the heat on low and stir until the gelatine has fully dissolved.
  3. Add the ¼ cup sugar and stir until dissolved without letting it come to a boil.
  4. Add the ¼ cup cold water and, if you like a little texture, stir in 1 teaspoon of passionfruit seeds.
  5. Mix well and pour the topping over the warm slice, spreading gently if needed.
  6. Leave to set for at least 2 hours before cutting and serving.

Notes

Cut into neat squares with a sharp knife (wipe between cuts) and serve slightly chilled. These slices are lovely on their own with a cup of strong coffee, or plated with whipped cream or vanilla ice cream to mellow the tartness. Store refrigerated in an airtight container for up to 4–5 days, or freeze uncut slices for up to 1 month.