Passionfruit Slice

Prep: 20 min

Cook: 1 hour refrigeration

Makes: 20 slices

Difficulty:

Cuisine:

Saved:

Australian

567

Recipe by: Western Star

This easy Passionfruit Slice is an Aussie classic made with crushed arrowroot biscuits, coconut, lemon zest and condensed milk. Topped with a creamy, tangy passionfruit icing, it’s the perfect no-bake slice for afternoon tea, cake stalls or school lunchboxes. A nostalgic treat everyone will love.

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Passionfruit Slice

Ingredients:

Slice

½ cup sweetened condensed milk

150g Western Star Unsalted Butter, melted

250g Packet milk arrowroot biscuits, finely crushed

Finely grated zest of 1 lemon

1 cup desiccated coconut

Passionfruit Icing

2 cups (300g) icing sugar, sifted

100g Western Star Unsalted Butter, chopped, softened

2 tbsp passionfruit pulp

Method:

Slice

Stir the condensed milk and melted butter in a medium bowl until mixed well. In a separate large bowl, use a big wooden spoon to mix the crushed biscuits, lemon zest and coconut. Carefully pour in the butter and condensed milk and stir well until everything is mixed together.
Line a 28x18cm tin with baking paper, then use your hands to press the mixture into the tin. Transfer into the refrigerator to chill for 1 hour.

Passionfruit Icing

Beat the butter with a hand-held electric mixer or stand mixer. Beat for 1 minute, then gradually add large spoonfuls of icing sugar and continue to beat on low until all the icing sugar has been incorporated.
Using a spoon, add the passionfruit and mix until combined.
Spread evenly over the top of chilled slice. Refrigerate for 1 hour before cutting into squares or bars to serve.

Tips & Hints:

Any leftover Icing will keep in the fridge for 2 weeks.
Slice will keep for 5 days when stored in an airtight container.
If icing is too stiff to spread, place in a microwave safe bowl and microwave for 3-5 seconds and stir until soft. Mixture becomes firm on standing.