I love passionfruit, so this slice is a real winner for me. Plus, it is incredibly easy to make. (Perfect for that last minute morning or afternoon tea that you need to whip up at a moment's notice!). It has a crunchy coconut base and a gorgeous smooth, creamy, tangy passionfruit topping.
155g self-raising flour
90g dessicated coconut
120g caster sugar
135g butter, melted
1 X 395g can condensed milk
130mls fresh lemon juice
90mls passionfruit pulp (fresh or from can)
Preheat oven to 160°C (320°F). Line the base and sides of a 20cm x 30cm (8 x 12 inch) slice tin with baking paper.
Sift flour into a medium size bowl. Add coconut and sugar, stir to combine. Add melted butter and stir until thoroughly combined.
Bake for 15-17 minutes or until lightly browned.
Meanwhile, in a medium size bowl, combine condensed milk, lemon juice and passionfruit, beating well with a wooden spoon until thickened, smooth and evenly combined.
Pour passionfruit mixture over the hot base, and bake for an additional 15 minutes or until set (you should be able to jiggle it slightly without the topping moving).
Transfer pan to wire rack. Cool completely in pan.
Slice to serve.
Store in an airtight container. Best eaten in 3-4 days.
Makes approx. 25-30 pieces.
Source: adapted from Taste, original recipe can be found here.