Delicious passionfruit curd topped shortbread bites, perfect for a posh afternoon tea or after dinner bite with coffee. Deceptively simple to make, I can’t wait to try these with a variety of flavours!
I saw a version of these somewhere in a magazine, and thought they looked so pretty and dainty. I definitely wouldn’t describe my style of baking as dainty… as much as I’d love to try and conquer the grand macaron, I’m just not sure I have the patience.
And that was how I went into making these… let’s try and succeed something dainty. And it seemed that actually, the only thing that’s dainty about these is the size you cut them into! It really is nothing more tricky than a tray bake, cut into delicious teeny-tiny pieces.
And what a treat is contained in these little bites… sweet, crumbly shortbread, topped with a sweet and sour passionfruit curd, then dusted generously with icing sugar. The passionfruit curd makes a delicious change from lemon; it’s subtly sweeter, and this curd recipe gives it a good strong passionfruit flavour. This recipe uses fresh passionfruit which allows you to decide how many of the seeds to keep in – by keeping half, it gave a lovely crunch to these otherwise quite soft bites.
Makes 24 – 28 petite four sized bites (or 16 larger pieces!). Takes 35 minutes, plus baking and cooling time.
- 225g plain flour
- 95g icing sugar
- 30g cornflour
- Pinch of salt
- Zest of 1/2 lemon
- 150g dairy free butter
- 20g trex
- 4 eggs
- 2 egg yolks
- 300g caster sugar
- Zest of 1 lemon
- Pinch of salt
- 6 tbsp plain flour
- Juice of 2 lemons
- Flesh and juice of 4 passionfruits, sieved, with 1/2 the pips re-added
- Line a loose bottom 22cm x 22cm tin with baking paper. Make the crust by combining the flour, icing sugar, cornflour, salt and lemon zest, and butters in a food processor (or using a wooden spoon and bowl) until pebbly.
- Press evenly into the bottom of the tin by layering another piece of greaseproof paper over the crust, and using your hand to smooth it into the corners and make it as even as possible on top.
- Refrigerate the crust for 30 minutes. Meanwhile, preheat the oven to 180 degrees.
- Bake the base for 20 minutes, until lightly golden and dry to the touch.
- When the crust is almost ready, make the filling. In a medium bowl, whisk the eggs and yolks together. In a separate bowl, rub the sugar and lemon zest together until fragrant.
- In another small bowl, mix the flour and lemon juice together to form a paste.
- Add the sugar mix, flour paste,salt, and passionfruit puree to the eggs, and whisk until smooth.
- Pour the filling onto the crust, and bake for another 20 – 25 minutes, until the filling has just set.
- Leave to cool at room temperature, then refrigerate for 2 hours. Dust with icing sugar, and serve in small bites.