Tropical Passion Fruit Bars (Print Version)
# Ingredients:
→ Crust
01 -
125 grams all-purpose flour
02 -
50 grams granulated sugar
03 -
115 grams unsalted butter, melted
→ Filling
04 -
300 grams granulated sugar
05 -
120 millilitres passion fruit puree
06 -
4 large eggs
07 -
65 grams all-purpose flour
08 -
1 teaspoon baking powder
09 -
0.25 teaspoon salt
→ Finishing
10 -
Powdered sugar, for dusting
# Instructions:
01 -
Preheat oven to 175°C and line an 8×8-inch (20×20 cm) baking dish with parchment paper, allowing an overhang for easy removal.
02 -
In a mixing bowl, combine 125 grams flour and 50 grams sugar. Stir in the melted butter until a crumbly dough forms.
03 -
Press the crust mixture firmly into the prepared baking dish in an even layer. Bake for 15 minutes until lightly golden. Remove from oven.
04 -
In a clean bowl, whisk together 300 grams sugar and 120 millilitres passion fruit puree. Add eggs one at a time, whisking after each addition until smooth.
05 -
Sift in 65 grams flour, 1 teaspoon baking powder, and 0.25 teaspoon salt. Mix gently until just incorporated.
06 -
Pour the filling evenly over the pre-baked crust, smoothing the surface with a spatula.
07 -
Return the dish to the oven and bake for 20–25 minutes, or until the filling is set with only a slight jiggle in the centre.
08 -
Transfer to a wire rack and allow to cool completely. Refrigerate for at least 1 hour before cutting.
09 -
Dust the surface with powdered sugar, slice into bars, and serve chilled.
# Notes:
01 -
For a tropical variation, substitute passion fruit puree with mango or pineapple puree. Sprinkle shredded coconut on the crust or add chopped macadamia nuts to the filling for extra texture and flavour.