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PASSION FRUIT BARS

Dairy Free
Category: Cookies & Bars
Difficulty: Medium
 

INGREDIENTS

Crust
1 cup all-purpose flour
1/2 cup cold coconut oil
1/4 cup sugar
 
Passion Fruit Custard
3 cups PASSION FRUIT INSPIRATION
2 cups coconut milk
1/2 tsp vanilla extract
2 ea eggs
3 ea egg yolks
4 Tbsp sugar
4 Tbsp corn starch
 

INSTRUCTIONS

Crust
  • Combine the flour, sugar, and very cold small pieces of coconut oil. 
  • Mix with your hands until it's all combined. 
  • Pour into a mound on plastic wrap. Cover and shape into a square.
  • Chill for 30 minutes.
  • Remove from fridge and work, kneading by hand until soft enough to roll but not too soft.
  • Roll out between two sheets of parchment to 1/4" thickness.
  • Bake in a  350°F (177°C) oven for 15-20 minutes until just turning brown. Let cool.

 

Passion Fruit Custard

  • Melt the PASSION FRUIT INSPIRATION in a plastic or glass bowl. Heat in the microwave at 20 second intervals, stirring each time and stopping when almost completely melted.
  • In a saucepan over medium heat, heat the coconut milk unil it reaches almost boiling.
  • In a seperate bowl, while the coconut milk heats, whisk together the eggs, egg yolks, sugar and corn starch. 
  • When the coconut milk reaches a scald, pour a tiny bit over the egg ixture and whisk to combine. Gradually add more of the milk until 1/2 is in the bowl.
  • Pour the egg mixture into the saucepan and put back on the burner. Cook on low, stirring constantly with a spatula until it starts to thicken.
  • Pour 1/3 through a fine strainer over the PASSION FRUIT INSPIRATION. Stir to combine.
  • Add the next hird and stir, then the last part. Stir then finish with an immersion blender to emulsify.
  • Return to the pan and cook on low until it really starts to get thick.  
 

ASSEMBLY AND FINISHING

  • Pour the Passion Fruit Curd on the cooled cooked crust.
  • Chill, cut, and serve.