I saw some reduced price passion fruits this week in the supermarket so as I hadn't baked anything with them before I thought it would be a good challenge for me.
This is my usual shortbread recipe but with coconut and baked in a tin then topped with the passion fruit and condensed milk topping. It makes a very tasty treat and is pretty easy to make.
Pre-heat the oven to 180 degrees centigrade (160 fan) then line a 9" x 9" square baking tin with baking parchment. Available on Amazon
In a stand mixer cream the butter and sugar until light and fluffy.
Add the flour, cornflour, coconut essence and dessicated coconut gradually to the butter mixture until it comes together as a soft dough.
Put the shortbread dough into the prepared tin and press down with a spatula or the back of a spoon and level.
Bake in the pre-heated oven for 20 minutes until it starts to colour slightly around the edges.
Leave to cool while you make the topping.
Place a strainer over a small bowl then cut the passion fruit in half and strain the seeds from the pulp.
Add a tablespoon of the seeds to the juice and discard the rest.
In a medium sized bowl place the condensed milk, lemon juice, passion fruit pulp and seeds.
With a balloon whisk mix until it starts to thicken slightly.
Pour the mixture into the cooled base and level.
Bake for 15 minutes.
Leave to cool and set completely before cutting into slices.
Passion fruit & Coconut Shortbread Slice
Sarah's servings: 12
Sarah's skill: Easy
Baking time: 35 minutes
Ingredients:
Shortbread:
150g Unsalted Soft Butter
75g Caster Sugar
170g Plain Flour
65g Cornflour
1 tsp Coconut Essence
25g Dessicated Coconut
Topping:
397g Tin of Condensed Milk
3 Tbsp Lemon Juice
3 Passionfruit (pulp + 1 Tbsp seeds)
Method:
Pre-heat the oven to 180 degrees centigrade (160 fan).
Line a 9" x 9" square baking tin with baking parchment.
In a stand mixer cream the butter and sugar until light and fluffy.
Add the flour, cornflour, coconut essence and dessicated coconut gradually to the butter mixture until it comes together as a soft dough.
Put the shortbread dough into the prepared tin and press down with a spatula or the back of a spoon and level.
Bake in the pre-heated oven for 20 minutes until it starts to colour slightly around the edges.
Leave to cool.
Place a strainer over a small bowl then cut the passion fruit in half and strain the seeds from the pulp.
Add a tablespoon of the seeds to the juice and discard the rest.
In a medium sized bowl place the condensed milk, lemon juice, passion fruit pulp and seeds.
With a balloon whisk mix until it starts to thicken slightly.
Pour the mixture into the cooled base and level.
Bake for 15 minutes.
Leave to cool and set completely before cutting into slices.
Sarah's extra slice.......
You do not have to use the seeds of the passion fruit if you do not want to.
The tin I used was