Passionfruit Slice – Cooking with Nana Ling

This Passionfruit Slice recipe is the one that’s been shared around by Aussie home cooks for decades. It’s the one that has a tangy and creamy passionfruit topping and buttery biscuit base. It’s a nostalgic favourite that never goes out of style.

There are so many wonderful recipes that will fill your kitchen with the sweet and tropical aroma of passionfruit, but this has to be one of the most popular. It’s a no-fuss recipe and the slice is so versatile! Condensed milk passionfruit slice is perfect for a simple morning tea or dressed up as a fancy dessert.

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Ingredient notes

Bake up this beautiful slice with only a handful of pantry staples and fresh passionfruit pulp. Yes, you could use canned passionfruit pulp. But go fresh if you can for a more flavour-packed passionfruit experience.

How to make this easy Passionfruit Slice

Okay, so the method is fairly straightforward and you can get this slice in the fridge and setting within 40 minutes.

If you’re an experience home cook, you may just want to skim over the detailed instructions and process photos below to arrive at the recipe card. If you’re not so confident in the kitchen, keep reading. The process photos should also be a big help as you’re creating this awesome slice for the first time.

Prepping

Start by pre-heating your oven to moderate (180 degrees celsius / 350 degrees fahrenheit, fan-forced).

Grab a slice tin (approx 26 x 16 cm), then grease it and line with baking paper. Leave excess baking paper on the sides to lift out the slice once it’s cooked.

The base

Add all the base ingredients to a mixing bowl (see image 1) and stir until combined (see image 2).

Pour the base mixture into the prepared slice tin and press firmly and evenly into the tin using your hands and/or the back of a metal spoon (see images 3 and 4).

Bake the base for 15 minutes and then allow to cool for 15 minutes.

The topping

Passionfruit Slice needs a creamy passionfruit topping!

Towards the end of the base cooling time, place all topping ingredients together in a bowl and whisk until the mixture thickens (see image 5).

Pour the topping mixture over cooled base and spread it out evenly using the back of a metal spoon (see image 6).

All that’s left to do now is to bake for a further 10 minutes before allowing to cool and placing into the fridge to completely set before removing the slice from the tin and using a sharp knife to cut into squares.

Storing and enjoying

Store slice in the fridge and enjoy chilled or allow the slice to reach room temperature before serving.

The slice should last for up to 5 days if stored in an airtight container in a cool place. It’s not suitable for freezing.

The slice is great just as it is. However, you can also dress it up as a fancy dessert. Add some cream on top, sprinkle with toasted shredded coconut, drizzle some extra passionfruit pulp on the plate and garnish with a fresh mint leaf. Or get creative and create your own dessert using this slice.

More passionfruit recipes

Got more fresh passionfruit sitting on the kitchen bench? Try one of these recipes:

More slice recipes

There are plenty more old-fashioned slices in the collection, or jump straight to one of these classics:

Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling’s recipes are being made, shared and loved all around the world! – Libby x)

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