¼cupcaster sugar (superfine sugar) or white granulated sugar(50g / 1.8oz)
¼cupcold water(60ml)
1teaspoonpassionfruit seeds, optional
For best results, always weigh ingredients where a weight is provided
Equipment
8 inch square baking tin
Stand mixer or large bowl with electric beater
Medium bowl and balloon whisk
Small saucepan and spatula
Instructions
FOR THE SHORTBREAD BASE:Preheat the oven to 180C / 350F / 160C fan forced. Line an 8 inch square baking tin with baking paper.
In a large bowl combine the flour, coconut, sugar and melted butter. Mix until well combined then press into the base of the prepared pan.
Bake for 25 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 for 10 minutes 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.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring. Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.