| Main ingredient: Passionfruit. |
I am obsessive about passionfruit and forever excited when they come into season. Enjoy experimenting with them in both sweet and savoury dishes. This no-bake sweet treat is perfect during the hot months. One day I never had enough biscuits for my base and used some almonds to make up the difference. Have not looked back since.
Ingredients
- 200g digestive biscuits
- 50g roast almonds
- 150g unsalted butter
- 500g plain cream cheese
- 400g condensed milk
- 50ml lime juice
- 175g passionfruit pulp
Method
- Prepare a rectangular baking pan by greasing and lining with parchment paper. I used an 11 x 7 inch pan.
- Blitz the biscuits and almonds until fine in a food processor, then add the butter and process until combined.
- Press the biscuit mixture all over the base of the pan. Set aside.
- In a mixer add cream cheese, condensed milk, lime juice and ¾ of the passionfruit pulp and mix until combined.
- Layer the passionfruit cream mixture all over the biscuit base and smooth surface with a spatula.
- Scatter the remaining pulp all over the top and refrigerate for a minimum of 8 hours or chill overnight.
- When ready to serve, divide into 12 squares.
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