Passionfruit is a small, spherical fruit. It is dark brownish purple when ripe,and green when unripe. The fruit contains many small, black seeds covered with the fruit's flesh. It is tart and sweet. The seeds can be eaten or used for various cooking recipes. Because of its unusual taste it is probably used much more in desserts than actual dishes. It also makes a great fruit juice on its own or as a cocktail, mixed with other fruit juices or alcohol.
Recipe Adapted from Use Real Butter
Ingredients for the Base:
300g all purpose flour
70g confectioner’s (icing) sugar
250g unsalted butter
1/4 tsp salt
Ingredients for the Filling:
6 large eggs
320g castor sugar
55g all purpose flour
1/1/2 tsps baking powder
2/3 cup passion fruit puree
2 Tbsp lemon juice
Confectioner’s sugar (for dusting)
For the Base:
1) Preheat oven to 350°F. For the cookie base, mix the flour, confectioner’s sugar, and salt in a medium large bowl. Cut the butter into the dry ingredients with a pastry cutter until the mixture resembles coarse crumbs.
2) Grease thorough a 9x13 baking pan, then place parchment paper on top with sides hanging out (for easier removal of the bar after baking). Then grease one more time. Press the dough into the base of a 9×13 baking pan. Bake for 15-20 minutes until just golden. Remove from oven.
For the Filling:
1) Reduce the oven temperature to 325°F. Whisk or beat the eggs until slightly frothy. Gradually whisk in the sugar. Then beat in the flour and baking powder until well-mixed.
2) Add in the passion fruit purée, lemon juice and whisk or beat until thoroughly combined. Pour the filling over the crust in the baking pan and bake for 30-35 minutes until the top of the bars are golden brown and the center is firm.
3) Cool completely and refrigerate for a few hours before slicing into squares. Makes 2 dozen 2×2-inch squares.