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Passionfruit Slice

Indulge in Our Easy Passionfruit Slice – A Tropical Treat!

Discover the vibrant flavors of this Easy Passionfruit Slice, a delightful no-bake dessert perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 170 g Unsalted Butter Provides richness and moisture; substitute with coconut oil for dairy-free option.
  • 65 g Desiccated Coconut Adds flavor and texture; shredded coconut can be used for a different texture.
  • 100 g Caster Sugar Sweetens the shortbread; superfine sugar dissolves easily.
  • 195 g Plain Flour Forms the structure; gluten-free flour blend can be used.
For the Custard Layer
  • 395 g Sweetened Condensed Milk Adds creaminess; use evaporated milk with added sugar for a lighter version.
  • 60 ml Fresh Lemon Juice Provides acidity; lime juice can be used for a different flavor.
  • 60 ml Strained Passionfruit Pulp Essential for tropical flavor; canned or frozen can be used.
  • 125 ml Strained Passionfruit Pulp Used for topping.
For the Topping
  • 1.5 teaspoons Powdered Gelatine Used to set the jelly; agar-agar can be used for a vegetarian option.
  • 60 ml Cold Water Activates the gelatine; no substitute needed.
  • 1 teaspoon Passionfruit Seeds Optional garnish; can be omitted.

Equipment

  • Mixing Bowl
  • Saucepan
  • Baking tin

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F) and line an 8-inch square baking tin with baking paper.
  2. In a mixing bowl, combine melted unsalted butter, desiccated coconut, caster sugar, and plain flour until crumbly. Press the mixture into the prepared tin and bake for about 15 minutes or until golden.
  3. Whisk together sweetened condensed milk, fresh lemon juice, and strained passionfruit pulp until smooth. Pour this custard over the cooled shortbread layer.
  4. Heat strained passionfruit pulp in a saucepan, sprinkle gelatine over it, and let it soften. Stir in caster sugar and cold water, heating gently until dissolved.
  5. Once cooled, pour the jelly mix over the custard layer. Refrigerate for around 2 hours until set.
  6. Remove from the tin using baking paper, cut into squares, and serve chilled, optionally garnished with passionfruit seeds.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 50mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Press the shortbread base firmly and allow the jelly to set completely for best results. Use fresh passionfruit for vibrant flavor.

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