PASSIONFRUIT SLICE
A deliciously easy Passionfruit Slice with a coconut crust.
Provided by Jessica Holmes
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper.
- In a large mixing bowl, add sugar, flour and coconut. Whisk to combine. Add melted butter and stir until moist. Mixture should resemble wet sand.
- Place mixture into baking pan and press down to form one even layer. Bake in the oven for 10 minutes or until the crust is slightly golden on the edges.
- In a separate mixing bowl, add condensed milk, lemon juice and passionfruit and stir to combine.
- Pour mixture over coconut crust. Add a tablespoon of passionfruit pulp on top and swirl using a butter knife.
- Bake slice for another 15 minutes or until slightly firm to the touch. Leave to cool for at least 30 minutes in the baking tin. Then place in the fridge for at least 2-3 hours to set. Cut into small slices to serve.
Nutrition Facts : ServingSize 1 slice, Calories 186 calories
EASY PASSIONFRUIT SLICE / BARS
Super easy slice to prepare...no electric mixer required. Found in an old magazine at work. This slice works equally well using regular wheat flour or ga blended gluten-free flour mix. My photos are showing the gluten-free version- use gf flour and the slice is gluten-free suitable. This recipe uses a standard size tin of condensed milk and passionfruit pulp in syrup, so there is no wastage
Provided by Jubes
Categories Bar Cookie
Time 50m
Yield 16-20 slices, 16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180°C or 160°C if using a fan-forced oven. Line a 22cm square pan or a slice tin.
- Combine all ingredients for the slice base and press into the prepared pan.
- Bake 12-15 minutes. Remove from oven and allow to cool in the pan for 15 minutes. The base is still soft while hot, but will harden as it cools. The base will be light in colour.
- Using a bowl, combine the can of condensed milk and the passionfruit pulp.
- Spread the passionfruit mixture over the slice base and return to the oven for about 12 minutes, or until the topping is just firm to the touch.
- Remove from oven, allow to cool 15 minutes and then chill until set.
- Cut into squares to serve.
PASSIONFRUIT CHEESECAKE SLICE
I haven't made this myself, because my mother always makes them, there very yummy and great for family get togethers / picnics / do ahead for a buffet. There alittle bit fiddlely (thats why I let mum make them - LOL). This recipe has also just appeared in one of our monthly food magazines - Super Food Ideas. Cooking time is refrigeration time
Provided by Annetty
Categories Cheesecake
Time 49m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Line a 30cm x 20cm baking tin/pan with baking paper.
- Arrange half the biscuits/cookies over the whole base- cut them to fit if necessary.
- Using an electric mixer, beat cream cheese until smooth.
- Add sour cream and 1/2 cup of icing sugar.
- Beat until well combined.
- Stir in lemon rind.
- Combine 1/2 cup of lemon juice& gelatine in a heat proof bowl, place over a saucepan of simmering water, stir until gelatine is dissolved.
- Remove from heat, cool to room temperature.
- Stir gelatine mixture into cream cheese mix, spread over biscuit/cookie base.
- Top with remaining biscuits/cookies- try and make sure they line up, this will make it easier to cut.
- Refrigerate for 4 hours or until set.
- Sift remaining icing sugar into a bowl, add butter, passionfruit& water (if necessary).
- Stir until well combined.
- Spread over passionfruit icing mix over slice.
- When set, cut into squares and serve.
Nutrition Facts : Calories 281.1, Fat 14.7, SaturatedFat 7.7, Cholesterol 28.9, Sodium 219.6, Carbohydrate 34.2, Fiber 0.7, Sugar 20.6, Protein 4.2
PASSIONFRUIT VANILLA SLICE
An Australian tradition. Actually I don't know where it comes but it's served in every school tuckshop (canteen) and bakery in the land. This is always popular and is my husbands favourite.
Provided by dale7793
Categories Pie
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 210°C.
- Line 2 oven trays with baking paper and place one pastry sheet on each tray.
- Prick the pastry all over with a fork and bake for 10 to 15 minutes.
- Cool.
- Make the custard by mixing the custard powder, sugar and cream in a heavy saucepan.
- Gradually add the milk, stirring all the time on a medium heat until the custard boils and thickens.
- Remove from the heat and stir in the essence.
- Put a bit of baking paper or cling wrap on the surface so it doesn't get a skin and cool completely.
- Make the icing by combining the passionfruit, butter and icing sugar in a heatproof bowl.
- Stand over a pan of simmering water and stir until the icing is smooth and remove it from the heat.
- Place one sheet of pastry into a baking tin of the same size.
- You can cut the pastry to fit if needed.
- Spread evenly with the custard.
- Turn the other pastry sheet upside down and place on top of custard.
- Spread the icing evenly over the top.
- Refrigerate for several hours.
- The pastry will soften slightly and the custard should be firm.
- Cut into squares to serve using a serrated knife.
Nutrition Facts : Calories 398.1, Fat 24.6, SaturatedFat 9.6, Cholesterol 30.9, Sodium 125.3, Carbohydrate 40.7, Fiber 1.1, Sugar 19.8, Protein 4.5
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