Last week I made this Gluten Free Passionfruit Slice and it was really tasty! I had been wanting to make a passionfruit slice for a while, so I took the opportunity to bake it for a work meeting. The slice contains a buttery biscuit base, jelly like condensed milk filling and passionfruit topping. It’s got the perfect balance of passionfruit flavour and will have you going back for a second and third slice!
I must admit I get a little nervous working with gelatine, but it’s a super simple recipe to make and doesn’t require any baking. Got to love that! I took inspiration from my Lemon Jelly Slice and a recipe from an Australian Woman’s Weekly magazine.
Do you have a go to slice you bake for work colleagues or meetings? Make sure to leave me a comment below if you do!
Thanks for stopping by,
- 150 g unsalted butter, melted
- 350 g plain gluten free sweet biscuits (I used Leda Gluten Free Arrowroot biscuits)
- 1 can (395g) condensed milk
- 50 g unsalted butter, melted
- juice and zest ½ lemon
- 5 leaves gelatine
- 2 tbsp boiling water
- ⅓ cup passionfruit pulp
- 1½ tbsp gluten free custard powder
- 2 leaves gelatine
- 1 cup boiling water
- 1 tbsp boiling water, extra
Line a 18cm x 28cm Lamington tray with baking paper.
Using a food processor, process biscuits until fine crumbs are formed. Add in the melted butter and mix until combined. Then press the biscuit mixture evenly into the tray and refrigerate until cold and firm. Approximately 20-30 minutes.
In a medium size bowl, whisk together the condensed milk, butter and lemon juice until combined.
In a small bowl with cold water, soak the gelatine leaves for 5 minutes until soft. Then squeeze excess water from the gelatine and dissolve in boiling water and cool. Once dissolved gelatine is cool, stir into the condensed milk mixture.
Pour filling over the biscuit base and refrigerate until set. Approximately 30-45 minutes.
In a small saucepan, combine the custard powder and a small amount of water to form a smooth paste. Then blend in remaining water and passionfruit pulp and stir constantly over low heat until boiling and thickened. Remove from the heat.
Soak the gelatine leaves for 5 minutes in cold water to soften. Squeeze excess water from the gelatine then whisk to dissolve in remaining extra boiling water. Whisk dissolved gelatine into the passionfruit mixture and pour over filling. Refrigerate until passionfruit layer is set. Approximately 2-3 hours before cutting slice into squares and serving.