Passion Bars
Bright, tangy, and exquisitely indulgent, Passion Bars are the ultimate dessert for citrus lovers. Featuring a buttery shortbread crust and a luscious, tropical passion fruit filling, these vibrant bars strike the perfect balance between tart and sweet. The silky filling is crafted from fresh passion fruit puree, eggs, and sugar, giving it a bold flavor and velvety texture. Topped with a light dusting of powdered sugar, they’re as visually stunning as they are delicious. Easy to prepare in under an hour, these bars are ideal for elevating any occasion, from summer gatherings to elegant dinner parties. Serve them chilled for a refreshing treat that highlights the irresistible allure of passion fruit. Keywords: passion fruit dessert, shortbread crust recipe, tropical bars, summer treats, citrus-filled bars.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 0.25 teaspoon salt
- 0.75 cup passion fruit puree
- 3 large eggs
- 1 cup granulated sugar (for filling)
- 2 tablespoons cornstarch
- 2 tablespoons powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
In a mixing bowl, cream together the softened butter and 0.5 cup granulated sugar until light and fluffy, about 2 minutes. Add the vanilla extract and mix to combine.
Gradually add in the all-purpose flour and salt, mixing until a dough forms. The dough will be crumbly but should hold together when pressed.
Press the dough evenly into the bottom of the prepared baking pan. Use the back of a measuring cup or your fingers to smooth it out.
Bake the crust for 15-18 minutes, or until lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.
In a medium mixing bowl, whisk together the passion fruit puree, eggs, 1 cup granulated sugar, and cornstarch until smooth and fully combined.
Pour the passion fruit mixture over the slightly cooled crust, spreading evenly.
Return the pan to the oven and bake for an additional 18-20 minutes, or until the filling is set and no longer jiggly in the center.
Remove the bars from the oven and let them cool completely in the pan on a wire rack. Once cooled, transfer the pan to the refrigerator and chill for at least 2 hours to set.
Using the parchment overhang, lift the bars out of the pan and place them on a cutting board. Dust the top with powdered sugar and cut into 16 squares.
Serve chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
4243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.1 g | 269% | |
| Saturated Fat | 126.5 g | 632% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 889 mg | 39% | |
| Total Carbohydrate | 558.2 g | 203% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 336.2 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 191 mg | 15% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1149 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
