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Passionfruit Slice Recipe

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★★★★★

4.8 from 86 reviews

This Passionfruit Slice is a delightful layered dessert featuring a buttery shortbread base, a tangy passionfruit and lemon filling, and a glossy passionfruit gelatine topping. It offers a perfect balance of sweet and tart flavors with a tropical flair, ideal for summer gatherings or a refreshing treat any time of year.

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. Prepare the Shortbread Base: Preheat the oven to 180°C (350°F), or 160°C (320°F) fan forced. Line an 8-inch square baking tin with baking paper to prevent sticking.
  2. Mix Base Ingredients: In a large bowl, combine the plain flour, desiccated coconut, caster sugar, and melted butter. Stir until the mixture is well combined and has a crumbly texture. Press this mixture evenly into the base of the prepared baking tin to form the shortbread layer.
  3. Bake the Base: Place the baking tin in the oven and bake for 25 minutes until the base is lightly golden and set.
  4. 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 combined.
  5. Add Filling to Base: Pour the passionfruit filling evenly over the parbaked shortbread base and return the pan to the oven. Bake for an additional 15 minutes or until the filling is firm to the touch.
  6. Cool Before Topping: Allow the slice to cool for 10 minutes at room temperature before adding the topping layer.
  7. Prepare the Topping Gelatine: In a small saucepan, place ½ cup strained passionfruit pulp and sprinkle the powdered gelatine evenly over the surface. Let it sit for 5 minutes to allow the gelatine to soften.
  8. Dissolve Gelatine: Turn the heat to low and gently stir until the gelatine fully dissolves without bringing the mixture to a boil.
  9. Add Sugar and Water: Stir in the caster sugar until dissolved, then add the cold water. If desired, stir in 1 teaspoon of passionfruit seeds for texture and flavor. Mix thoroughly.
  10. Pour Topping Over Slice: Carefully pour the passionfruit gelatine topping over the cooled slice, spreading evenly to cover the surface completely.
  11. Set the Slice: Refrigerate the slice for at least 2 hours to allow the topping to set firmly before cutting and serving.
  12. Serve and Enjoy: Once set, cut into squares and serve chilled. Don’t forget to leave a comment and rating if you enjoyed this recipe!

Notes

  • Ensure the gelatine does not boil as this can affect its setting properties.
  • You can adjust the amount of lemon juice or passionfruit pulp to suit your preferred tartness.
  • For a firmer topping, slightly increase the gelatine by ¼ teaspoon if desired.
  • This slice is best served chilled and kept refrigerated for up to 3 days.
  • If fresh passionfruit is unavailable, frozen pulp or concentrate can be used as a substitute.

Keywords: passionfruit slice, passionfruit dessert, passionfruit shortbread, Australian dessert, tropical slice, passionfruit recipe

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