Lemon & Passionfruit Slice

Pastry Base

Line a narrow loose-bottom tart tray with sweet crust pastry.

Bake blind until lightly browned.


2 eggs
35g (2 Tbsp) castor sugar
200ml fresh cream
5ml vanilla essence
150g (3/4 cup) Barker’s Professional Lemon & Passionfruit Fruit Silk


Beat together until smooth and pour into the pastry base.

Bake at 160°C for approximately 25 minutes until just set and still a bit wobbly in the centre.

Serve as is or dust generously with icing sugar and caramelize the top quickly.

This can be served warm or cold.

Serves 6

Note: For a deeper tart use a deep flan tin and double the filling.  This will take approximately 60 minutes to cook.

Lemon and Passionfruit Slice

Lemon and Passionfruit Slice

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