Print

Passion Fruit Bars Recipe

Print Recipe

★★★★★

4.5 from 120 reviews

These Passion Fruit Bars are a delightful tropical treat featuring a crisp graham cracker crust, a tangy and creamy passion fruit curd filling, and a luscious passion fruit cream topping. Perfectly balanced between sweet and tart, these bars offer a vibrant flavor experience that is refreshing and indulgent. The recipe involves baking the crust and curd layers and finishing with a no-bake passion fruit cream topping, making it a sophisticated yet approachable dessert.

Ingredients

Scale

Crust

  • 1 1/2 cups (150g) graham cracker crumbs, from about 10 whole graham crackers
  • 1/4 cup (28g) confectioners’ sugar, sifted
  • 1/8 teaspoon table salt
  • 6 tablespoons (85g) unsalted butter, melted

Curd Filling

  • 3/4 cup (149g) granulated sugar
  • 1/4 cup (30g) King Arthur Unbleached All-Purpose Flour
  • 1/8 teaspoon table salt
  • 1 1/2 cups (270g) passion fruit purée
  • 2 tablespoons (28g) lemon juice
  • 4 large eggs
  • 2 large egg yolks
  • 2 tablespoons (28g) unsalted butter

Cream Topping

  • 1 cup (227g) heavy cream
  • 1/3 cup (66g) granulated sugar
  • 1/8 teaspoon table salt
  • 1/4 cup (45g) passion fruit purée
  • 1 teaspoon lemon juice

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F with a rack positioned in the center. Line an 8-inch square pan with parchment paper, creating a sling for easy removal, and lightly grease the parchment.
  2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, confectioners’ sugar, and salt. Pour in the melted butter and stir until the mixture is well combined, holding together when pressed.
  3. Press and Bake Crust: Transfer the crust mixture into the prepared pan. Use the bottom of a measuring cup or your fingers to press it firmly and evenly across the bottom. Bake for 10 to 15 minutes until fragrant and slightly darker, then remove from oven.
  4. Prepare the Curd Filling: While the crust bakes, whisk together the sugar, flour, and salt in a large saucepan. Add passion fruit purée, lemon juice, whole eggs, and yolks; whisk to combine thoroughly.
  5. Cook the Curd: Place the saucepan over medium heat, whisking constantly and reaching into the corners, until the mixture begins steaming and slightly thickens, about 5 to 8 minutes. Remove from heat and whisk in the butter until smooth and glossy.
  6. Lower Oven Temperature: After removing the crust from the oven, place it on a cooling rack and reduce oven temperature to 325°F.
  7. Strain and Pour Curd: Pour the hot curd through a fine-mesh strainer onto the crust, ensuring all curd is collected. Spread evenly to cover the crust surface.
  8. Bake the Bars: Return the pan to the oven and bake for 18 to 20 minutes until the curd is set but not browned. Remove from oven and cool slightly.
  9. Prepare Cream Topping: In a small saucepan, combine heavy cream, granulated sugar, and salt. Bring to a boil over high heat, stirring occasionally to dissolve sugar. Maintain a gentle boil for 5 minutes, stirring constantly to prevent rapid boiling and slight thickening.
  10. Finish Cream Topping: Remove from heat and stir in passion fruit purée and lemon juice until evenly combined.
  11. Chill Bars: Pour the cream topping gently over the baked curd layer. Refrigerate the pan uncovered for at least 6 hours or overnight until the top layer is set and bars are fully chilled.
  12. Cut and Serve: Use the parchment sling to lift the bars from the pan. For clean slices, dip a sharp chef’s knife in hot water, dry thoroughly, and cut the bars chilled. Serve cold.
  13. Storage: Store leftovers covered in the refrigerator for up to one week or freeze for longer storage.

Notes

  • Ensure the curd is cooked gently and whisked constantly to avoid scrambling the eggs.
  • Use a fine-mesh strainer to obtain a smooth curd texture without lumps.
  • Let the bars chill thoroughly to allow the cream topping to set perfectly.
  • Dipping the knife in hot water between cuts prevents sticking and ensures clean slices.
  • To make passion fruit purée at home, strain fresh passion fruit pulp removing seeds.

Keywords: passion fruit bars, tropical dessert, fruit curd bars, passion fruit dessert, creamy passion fruit bars

Find it online: https://dinewithlily.com/passion-fruit-bars-recipe/