I'm a freelance writer who lives on the Bellarine Peninsula. I enjoy finding new things to see and do in the beautiful area that I live in.
Published October 24th 2012
There are a lot of people out there who don't particularly like passionfruit. They complain that the 'seeds' ruin the taste or that the texture of the fruit is just too pulpy. Regardless, you may be able to change their minds about passionfruit with a serve of this slice.
While it may be hard to sway the mindset of some people, others will likely enjoy the rich and tangy passionfruit layer over the biscuit-style base. Best of all, not only will you be potentially converting a passionfruit hater to a lover, but you will probably find that this is one of the simplest slices around to make. That sounds like a win-win situation to me!
For the base, you'll need:
1 cup self-raising flour 1 cup desiccated coconut cup white sugar 125g butter
1. Preheat the oven at 180ºC.
2. Find a slice tin (it can be rectangular or square-shaped) and line it with baking paper, leaving a length of the paper hanging over two of the sides. This will make it easier to remove the slice from the tin once it is cooked. Lightly grease the tin and paper, so that the passionfruit mixture doesn't stick. Put the tin aside.
3. Melt the butter in a separate bowl and put it aside.
4. Put the white sugar, self-raising flour and desiccated coconut into a large mixing bowl.
5. Add the melted butter to the mixing bowl and stir until it is all combined. It should resemble a crumbly mixture.
6. Place the mixture into the slice tin and flatten it out, using the back of a spoon. Press the mixture into each corner of the tin so that you have a nice rectangular (or square) shape, and make sure the base is even otherwise you'll end up with a lopsided-looking slice.
7. Put the slice tin in the oven and bake for 15 minutes, or until the base is lightly browned.
While the base is cooking, you'll have to make the passionfruit topping. Even though the condensed milk makes this topping very sweet, the mixture of passionfruit and lemon juice can also make it taste quite tangy, resulting in a very rich flavour.
For the topping, you'll need:
395g can of condensed milk
½ cup fresh lemon juice, strained (approximately 2 ½ lemons)
1/3 cup passionfruit pulp (I used canned passionfruit, although if they are in season, and you'd prefer to, you can always use fresh passionfruit).
8. Pour the condensed milk, lemon juice and passionfruit pulp into a bowl.
9. Stir with a wooden spoon until the mixture has a smooth consistency.
10. Pour the mixture over the base, which should now have finished baking. Make sure that the mixture is spread evenly.
11. Place the tin back in the oven (still at 180ºC). Bake for 15 minutes, or until it looks as though it has set, then remove from heat.
12. Let the slice cool in the tin, then lift it out and cut it into squares to serve.
This recipe makes about 16 pieces, depending on the sizes of the slice that you cut. For a rich dessert, you could serve it with a scoop of ice cream, or you could just have it by itself with a nice cup of tea. Whatever the case, it's probably not going to be sitting around for long.