Just one bite of this Passionfruit Slice and you’ll be transported to tropical, sunshiny somewhere. It’s bright and tangy from the passionfruit and lemon juice but also creamy and sweet.

Pieces of passionfruit slice lined up on a wire rack

Lovely for a morning tea or perfectly portable for a picnic, slices are often very simple to make. This Lemon Crumble Slice and my Raspberry Almond Shortbread Bars are among my favourite fruity slices and now I’ve got a new addition.

If you love a tropical dessert, then this is a recipe you need to keep on hand.

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Pieces of passionfruit slice lined up on a wire rack

First, we start with a buttery, melt in the mouth shortbread base. The traditional passionfruit slice base includes coconut as well and you can certainly add some in but I love the soft texture of this shortbread without the coconut. If you’d like a coconut base, use the one from this recipe.

The centre is made mainly from sweetened condensed milk, passionfruit and lemon juice which just get easily mixed together and poured over the base, then baked for a little while before cooling and setting in the fridge.

Finally, the topping is a no-fuss passionfruit jelly, simple to make and with the little black seeds it looks just like the passionfruit pulp it’s made from.

Ingredients laid out in small bowls on a marble surface

Tips For Making Passionfruit Slice

  • You can use fresh, tinned or frozen passionfruit pulp for this recipe.
  • The slice needs to cool at least to room temp before adding the topping but you can make the topping ahead if you like, then just melt it to pour over the cooled slice.
  • To get nice clean slices, just use a sharp knife and wipe it off between cuts.
  • The jelly can be slippery and may slide around a little but as long as it’s sitting flat it will be fine.
  • Once sliced, store it in the fridge in an airtight container.
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A piece of passionfruit slice with a bite taken out of it, sitting on a wire rack

Grab the recipe for this tropical dessert right now and don’t forget to leave a review if you’ve tried it.

Pieces of passionfruit slice lined up on a wire rack

Homemade Passionfruit Slice Recipe

5 from 2 votes
Just one bite of this Passionfruit Slice and you’ll be transported to tropical, sunshiny somewhere. It’s bright and tangy from the passionfruit and lemon juice but also creamy and sweet.

Ingredients

FOR THE SHORTBREAD BASE

  • 170 g (3/4 cup / 1.5 sticks) unsalted butter, softened
  • 1/3 cup white sugar
  • 260 g (2 cups) plain (all purp) flour

FOR THE FILLING

  • 1 tin (395g / 14oz) sweetened condensed milk
  • 1/4 cup lemon juice
  • 1/4 cup passionfruit pulp (seeds removed

FOR THE TOPPING

  • 125 ml (1/2 cup) strained passionfruit pulp
  • 1+1/2 teaspoons powdered gelatine
  • 1/4 cup white sugar
  • 1 teaspoon passionfruit seeds
  • 1/4 cup cold water

Instructions
 

FOR THE SHORTBREAD BASE

  • Preheat the oven to 180C / 350F / 160C fan forced. Line an 8 inch square baking tin with baking paper.
  • Sift together the flours and set aside.
  • Beat together the butter and sugar until light and creamy, scraping down the sides of the bowl as necessary.
  • Gradually add the flour mixture while continuing to beat on low until it comes together.
  • Use your hands to press the shortbread mixture into an even layer over the base of the baking tin.
  • Bake for 20 minutes.

FOR THE FILLING

  • Whisk together the condensed milk, lemon juice and passionfruit pulp then pour over parbaked base.
  • Bake for another 15 minutes until firm then allow to cool before adding the topping.

FOR THE TOPPING

  • Place the strained passionfruit pulp in a small saucepan and sprinkle the gelatine evenly over the top. Let it sit for 5 minutes to soften.
  • Turn the heat on low and stir until the gelatine has dissolved.
  • Add the sugar and stir until dissolved. Don't let it come to a bubble, it should be just hot enough to dissolve the sugar.
  • Add the water and add back 1 teaspoon (or to your taste) of the seeds. Mix well and carefully pour the topping over the slice.
  • Leave to set for at least 2 hours before cutting and serving.

Notes

Equipment: 8x8 inch square baking tin
  1. For best results you should always weigh ingredients like flour and sugar. Kitchen scales like these  are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).

FOR MORE BARS AND SLICES, CLICK HERE.

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Pieces of passionfruit slice lined up on a wire rack

 
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