Back

Passion Fruit Bars

1/4 sheet pan

Catherine Schimenti, Pastry Chef/Owner Baked by the Ocean, Long Beach, N.Y.

For the crust:
110 g. 10X Confectioners Sugar
430 g. flour
340 g. butter
110 g. pinenuts
For the filling:
140 g. flour
1000 g. sugar
2 cups + 4 tbsp. The Perfect Purée Passion Fruit Concentrate, thawed
2 limes, zested
12 eggs
2 yolks
Pinch of salt
Method for the crust:
1. Cream the butter and sugar until light and fluffy.
2. Add the flour and ground pinenuts.
3. Roll dough 1/4-inch thick.
4. Chill dough, set in a 1/4 sheet tray.
5. Bake until golden and allow to cool.
Method for the curd:
1. Whisk the dry ingredients together, slowly add the Passion Fruit Concentrate and lime zest.
2. Then add the salt and eggs 1×1.
3. Strain the liquid and pour into tart shells.
4. Bake until set.
5. Chill, cut into bars and dust top with powdered sugar.