Easy Passionfruit Slice
A buttery coconut biscuit base with creamy zesty lemon passionfruit topping, these super easy passionfruit slices will leave you wanting more!
Ingredients
For the base
- 1 cup plain flour (NOTE 1)
- ½ cup brown sugar (NOTE 2)
- ½ cup desiccated coconut
- 125 gm butter (melted)
For the topping
- 395 gm tin of sweetened condensed milk (NOTE 3)
- 1 medium lemon (zested finely and 2 tbsp of juice)
- 4 tbsp fresh passionfruit pulp (3 to 4 fruits) (NOTE 4)
- ¼ tsp salt
Optional garnish
- 1-2 tbsp fresh passionfruit pulp
Instructions
- Preheat oven to 200°C (390°F) or 180°C (360°F) for fan-forced ovens. Line and grease a square 20cm (8in) tin with nonstick baking paper. Make sure the paper hangs over the sides of the tin as we'll be using this to lift the slice out.
- For the base - Mix the flour, sugar and coconut in a bowl. Pour in the melted butter onto the flour mixture and stir to combine until there are no bits of dry flour remaining. Transfer the base mixture into the prepared tin. Use a spatula or the back of a spoon and push the mixture down firmly so it spreads evenly inside the tin. Bake the base for 15 minutes or until golden.
- For the topping - Whilst the base is baking, finely grate the lemon zest and juice it. Cut the passionfruits in half and remove the pulp, discard any clumpy bits. In a bowl, add in the condensed milk, passionfruit pulp, lemon zest, 2 tablespoons of lemon juice and salt, whisk well to combine.
- Pour the passionfruit topping over the baked base. Use a tea towel or mitten to protect your hands and carefully tilt the tin so the topping spreads out evenly. You could also use the back of a spoon or flat a spatula to do this. Bake once more for 15 minutes. Optional - The passionfruit's vibrant colour disappears once it's mixed in with the condensed milk. If you wish to add back the colour and make it look pretty, drizzle 1-2 tbsp of passionfruit pulp on top prior to baking.
- Leave the passionfruit slice in the tin at room temperature. Once it's cooled down, refrigerate the slice for 2 hours. Lift the baking paper to remove the slice out of the tin. Cut into desired slices. The slices taste best when it's at room temperature, but it's also delicious when chilled.
Notes
(NOTE 1) Plain flour is also known as ‘all-purpose’ flour, it has no leavening agent added.
(NOTE 2) Brown sugar contains molasses which gives it a subtle caramel-like flavour. If preferred, white or regular sugar can be used instead.
(NOTE 3) Sweetened Condensed milk is boiled whole milk that has most of its water content removed and sugar added. It's thick, sticky and commonly sold in tins. Use full fat or regular sweetened condensed milk for this recipe as the low-fat version may cause the passionfruit topping to not set properly.
(NOTE 4) Passionfruit - Depending on the size of the passionfruit you may need 3 to 4 fruits. I don't recommend using canned passionfruit pulp as it will impact the overall flavour and the topping may not set.
Leftovers - Transfer the slices into an airtight container and refrigerate, it'll be good for up to a week.
A Third-Party Application calculated the calories and nutritional information, so this is an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
Nutrition
Serving: 1sliceCalories: 227kcalCarbohydrates: 30gProtein: 3gFat: 11gSaturated Fat: 7gTrans Fat: 1gCholesterol: 27mgSodium: 97mgPotassium: 157mgFiber: 1gSugar: 22gVitamin A: 330IUVitamin C: 6mgCalcium: 87mgIron: 1mg