Passionfruit Slice Recipe

This slice has a coconutty 'melt and mix' base and a soft, creamy passionfruit flavoured topping.

We like the slice to have significant passionfruit flavour but not too many seeds, so we strain some of the pulp and discard the seeds. We use about five small passionfruit (each about 50 grams) to obtain 1/3 cup combined passionfruit pulp and juice.

Preparation time: about 30 minutes (excluding baking and cooling times)

Yields about 24 pieces (each about 4cm by 4cm)

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

About five small passionfruit, or equivalent (to yield 1/3 cup combined passionfruit pulp and juice)

70g (1/2 cup) icing sugar

150g (1 cup) self-raising flour

85g (1 cup) desiccated coconut

125g butter, melted (if using unsalted butter, add 1/4 teaspoon fine table salt)

110ml (1/3 cup plus 1 1/2 tablespoons) lemon juice

395g (1 can) sweetened condensed milk

Place the pulp of three of the passionfruit in a strainer over a small bowl and set aside to drain.

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). If you are not using a fan-forced oven, adjust the oven rack to the middle shelf position.

Line an 18cm by 27.5cm (top inside measurement), 3cm deep slice pan with baking paper, extending the paper about 2cm above the sides of the pan. The excess paper can be used as handles to lift the slice out of the pan.

Sift icing sugar and flour into a large bowl. Add coconut to the bowl and stir until well combined. Add melted butter.

Stir until well combined.

Firmly press mixture over the base of the prepared pan using the back of a spoon.

Bake for about 11-13 minutes or until slightly risen and lightly browned around the edges.

Set base aside at room temperature while preparing the topping.

Using a spatula or the back of a spoon, press the passionfruit seeds in the strainer to remove any juice.

Discard the seeds in the strainer

Place about 30ml (1 1/2 tablespoons) of the passionfruit juice in a 1/3 cup (83ml) measure. Add pulp from remaining passionfruit until you have about 1/3 cup.

Place passionfruit pulp/juice in a medium bowl. Add lemon juice and condensed milk.

Stir topping ingredients together until well combined (the mixture should thicken).

Pour mixture over base and spread evenly with a spatula.

Return the pan to the oven and bake for ten minutes.

Allow slice to cool in pan at room temperature for 30 minutes.

Cover and refrigerate slice until completely cold.

When ready to serve, use the baking paper to lift the slice from the pan. Cut slice into pieces.

Store slice in an airtight container in the refrigerator.

Source:exclusivelyfood.com.au

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