In need of some comfort food at the end of this week of bleak news? This luscious slice is just the thing to lift the spirits, delight the family and occupy the kids. Get them to crack the eggs and press the pastry into the tin.
- Prep Time : 25 minutes
- Cook Time : 55 minutes
- Yield : 12-16
- unsalted butter - 125g softened
- caster sugar - 1/2 cup
- egg - 1
- plain flour - 1 1/2 cups, sifted
- baking powder - 1/2 teaspoon
- salt - a pinch
- Passionfruit Coconut Filling
- eggs - 4
- caster sugar - 1 cup
- shredded coconut - 1 cup
- plain flour - 1/3 cup, sifted
- pouring cream - 1 1/4 cups
- coconut milk - 200ml
- passionfruit pulp - 1/2 cup (approx. 5 fresh passionfruit)
- lime or lemon - 1, zest and juice
Preheat oven to 180degC. Line a slab tin (30cm x 20cm) with non-stick baking paper.
Make the pastry: cream the butter and sugar. Add the egg and beat well. Add the flour sifted together with the baking powder and salt and mix until it forms a sticky dough.
Flour hands and press pastry evenly over base of the tin. Bake in pre-heated oven for 15 minutes. Remove and prick all over with a bamboo skewer.
For the filling: whisk eggs and sugar until light and pale. Add coconut, flour, cream, coconut milk, passionfruit pulp and lime zest and juice and combine well. Carefully pour filling over pastry base.
Bake 35 – 40 minutes or until golden on top. Remove from oven and leave to cool in tin. Dust with icing sugar when cool and cut into squares. Makes 16 – 20 squares (or 40 small pieces).