It’s a fruit I’m quite… passionate about.
Y’all may laugh now, before I die from embarrassment.
Food puns (or music ones for that matter) are not my forte.
Sorry. Moving on to what this post is actually about: these oh-so-amazing passionfruit bars.
I looove passionfruit. I mean, what’s NOT to love about these delightful balls of goodness? I love their tart flavor and runny consistency. I love how they can be eaten with, or baked in, almost anything: yoghurt, iceceam, cakes, curd…. And the list goes on and on and on.
These passionfruit bars are probably one of my favorite ways to consume passionfruit. The topping is almost like a cheesecake – though not as creamy – and the base is crunchy and buttery.
So maybe it would be more accurate to say “passionfruit cheesecake bars”. But I like short titles, so I’ll just stick with passionfruit bars instead.
The bars are quite easy to make and when sliced into small squares and plated up nicely, they look like fancy schmancy petit fours.
So what are you waiting for? These passionfruit bars are calling your name. Go make ‘em now.
Make sure you read the notes at the end of the recipe before baking these bad boys. There’s a few helpful tips there.
-Use fresh lemon juice and not the bottled stuff. You’ll end up with a funny after-taste otherwise.
-The bars are made up of two-thirds base and one-third topping. If you prefer a more even ratio of base-to-topping, I suggest you cut down on the base ingredients a little. Maybe even half. I personally like the ratio for this slice as it is, as the topping is very sweet and the base helps to cut down a little on the sweetness.
-This slice keeps well; store in an airtight container in the fridge for 4-5 days.