Passionfruit Slice Recipe

5 from 2 votes

Bursting with the tangy sweetness of passionfruit and condensed milk, and complemented by a buttery biscuit base, this treat has been popular in Aussie kitchens for decades.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: Australian

Servings: pieces

Calories: 151kcal

Author: Libby Hakim

Equipment

slice tin (approx 26 x 16 cm)

Ingredients

Base

1 cup SR flour, sifted (145 grams)
1 cup desiccated coconut (85 grams)
½ cup caster sugar (110 grams)
125 grams butter, melted
1 teaspoon vanilla extract

Topping

395 grams sweetened condensed milk
4 tablespoons lemon juice (about 2 large lemons)
2 tablespoons passionfruit pulp (2-3 passionfruit)

Instructions

Pre-heat oven to moderate (180 degrees celsius / 350 degrees fahrenheit, fan-forced).
Grease a slice tin (approx 26 x 16 cm) and line with baking paper, leaving excess on the sides to lift out slice once cooked.
Add all the base ingredients to a mixing bowl and stir until combined.
Pour base mixture into slice tin and press firmly and evenly into the tin using your hands and/or the back of a metal spoon (see pictures in post above).
Bake for 15 minutes and then allow to cool for 15 minutes.
Towards the end of the base cooling time, place all topping ingredients together in a bowl and whisk until the mixture thickens.
Pour topping mixture over cooled base and spread out evenly using the back of a metal spoon.
Bake for a further 10 minutes.
Allow to cool and then place into fridge to completely set before removing the slice from the tin and using a sharp knife to cut into squares.

Notes

Storing: Your slice should last up to 5 days in the fridge.

Freezing: Not suitable.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition

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