Yoghurt Passionfruit Slice Food

PASSIONFRUIT SLICE

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.

YOGHURT PASSIONFRUIT SLICE

Steps:

• Grease an 18cm x 28cm (7 inch x 11 inch) rectangular slice pan; line the base and sides with baking paper, extending the paper 2cm (3/4 inch) above the edges of the pan.
• Arrange the sponge finger biscuits in a single layer over the base of the pan, trimming to fit.
• To make the yoghurt topping, sprinkle the gelatine over the water in a small heatproof jug; stand the jug in a pan of simmering water and stir over the heat until the gelatine has completely dissolved.
• Combine the yoghurt, honey and 2 tablespoons of the passionfruit pulp in a medium bowl; stir in gelatine mixture.
• Place the egg whites in a small bowl; beat with an electric mixer until firm peaks form; do not overbeat; add the egg whites to the yoghurt mixture in two batches, folding gently to combine; pour over the sponge finger biscuits in the prepared pan; smooth over the top and refrigerate overnight.
• Remove the slice from the pan; cut into squares; drizzle with the remaining passionfruit pulp and decorate with mint.

PASSIONFRUIT VANILLA SLICE

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.

PASSIONFRUIT AND LEMON SLICE

Steps:

• Preheat oven to 180°C (350°F).
• Grease and line a square pan.
• Cream butter and icing sugar until creamy, add vanilla.
• Fold in flour and lemon rind.
• Press into tin and bake 15- 20 minutes until lightly golden.
• Filling: Sift flour and add coconut.
• Lightly beat eggs and sugar, then add passion fruit pulp, juice and rind.
• Add dry ingredients and stir until combined.
• Pour over base and bake further 20 minutes, or until firm to touch.
• Cool in tin.
• Dust with icing sugar and cut into squares.