White Chocolate Shortbread Passionfruit Bars

von Kimberly | März 19, 2025 | 60 TO 120 MINUTES, CHOCOLATE, DESSERT & SWEETS, OMNIVORE, PASSIONFRUIT, SPRING, SUMMER, SWEET

White Chocolate Shortbread Passionfruit Bars

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March 19, 2025 by Kimberly

Golden, buttery shortbread, silky passionfruit filling, and a crisp white chocolate shell with puffed quinoa. It’s sweet, tangy, crunchy, basically what I imagine luxury tastes like. A little indulgent, absolutely worth it.

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TOTAL TIME

70 min

SERVES

16 bars

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

If you love desserts that are crispy, creamy, and have just the right amount of freshness, these bars are about to be your new obsession. A golden, melt-in-your-mouth base holds a smooth, tangy passionfruit filling, all wrapped in a crisp layer of white chocolate with puffed quinoa for that extra crunch. It’s sweet, tart, creamy, and light all at once. Basically, if tropical sunshine had a dessert form, this would be it. Perfect for when you want something a little extra but totally effortless.

These bars are best served straight from the fridge when the chocolate is still crisp and the filling is perfectly creamy. They’re great as a mid-afternoon pick-me-up, a stunning party dessert, or honestly, just something to have stashed away when your sweet tooth hits. Pro tip: Pair with an iced coffee.

Store these in an airtight container in the fridge for up to 5 days. The chocolate coating keeps everything fresh, and the flavors only get better with time.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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White Chocolate Shortbread Passionfruit Bars

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Author: Kimberly
Total Time: 70 min
Yield: 8-16

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Description

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RECOMMENDED EQUIPMENT

silicone molds in various sizes (I used these and trimmed the shortbread bars slightly)
small bowl
whisk
double boiler
sharp knife
cutting board
medium bowl

Ingredients

Units Scale

SHORTBREAD

120 grams all-purpose flour
115 grams butter, soft
50 grams white sugar
1 tsp vanilla extract
pinch of salt

PASSIONFRUIT FILLING

150 grams passionfruit purée
6 grams instant gelatine

CHOCOLATE SHELL

350 grams white chocolate
15 grams puffed quinoa

Instructions

Preheat the oven to 175°C / 347°F.
Make the shortbread dough. In a medium bowl, mix flour, butter, sugar, vanilla extract, and salt until the texture resembles firm sand. Refrigerate the dough for 10 minutes to allow the butter to firm up slightly.
Prepare the passionfruit filling. While the dough chills, set aside the smallest silicone mold. Pour the passionfruit purée into a bowl and whisk in the instant gelatin until fully dissolved. (Make sure to use cold-soluble gelatin.) Transfer the mixture into the smallest silicone mold and freeze until completely solid.
Bake the shortbread base. Remove the dough from the fridge and press it into the medium silicone mold. Bake for about 20 minutes until lightly golden. Let cool completely.
Temper the white chocolate. Prepare a double boiler and melt only 200g of the 350g white chocolate, heating it carefully to 35°C / 95°F. Meanwhile, finely chop the remaining 150g of white chocolate. Once melted, remove from heat and stir in the chopped chocolate until fully melted.
Keep the chocolate at a working temperature of 29-30°C / 84-86°F over the double boiler to ensure smooth assembly.
Assemble the bars. Once the shortbread is fully cooled and the passionfruit filling is frozen, get the largest silicone mold ready.
Coat the mold. Stir the puffed quinoa into the tempered white chocolate. Fill each mold cavity halfway with the mixture. Immediately press a frozen passionfruit strip and a shortbread piece into each cavity, ensuring they are surrounded by the chocolate.
Seal the bars. Pour the remaining white chocolate over the top to fully encase the bars.
Let the bars set. Thanks to the tempered chocolate and frozen passionfruit filling, they will firm up quickly. For extra security, chill them in the fridge for 10 minutes. After that, they’re ready to enjoy!

Passive Time: 30 min
Cook Time: 40 min

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Preheat the oven to 175°C / 347°F (convection). Fill a deep baking tray or a dish large enough to fit the cake pan with water. The water should reach about halfway up the sides of the cake pan. Set aside.
Prepare the crust. Carefully twist apart the Oreo cookies and scrape off the cream filling. Add the cookies to a food processor and pulse briefly. Add the softened butter and mix for about 20 seconds until the mixture becomes crumbly and holds together. Press the mixture evenly into the bottom of a cake pan. Set aside.
Make the filling. In a large mixing bowl, whisk the cream cheese until smooth and creamy. Add the sugar and whisk again until fully combined. Stir in the crème fraîche and vanilla extract. Add one egg and mix until just combined, then add the second egg, mixing only until incorporated. Be careful not to overmix to avoid incorporating too much air.
Assemble the cheesecake. Pour the cheesecake filling over the crust and spread evenly. Lay two sheets of aluminum foil flat and place the cake pan in the center. Fold the foil up around the pan to prevent water from seeping in. Place the cake pan in the prepared water bath and transfer to the middle rack of the oven. Bake for about 40 minutes until the top is completely pale, the edges are set, and the center still jiggles slightly.
Make the passionfruit curd. While the cheesecake bakes, scoop the passionfruit pulp into a small pot, add the sugar, and bring to a simmer over medium heat. Add the butter and let it melt. Finally, stir in the heavy cream and bring to a brief boil before removing from the heat. In a small bowl, whisk the cornstarch with 1 tablespoon of water until smooth, then pour it into the passionfruit mixture. Stir and bring to a boil once more. Let cool for about 30 minutes.
Cool the cheesecake gradually. After 40 minutes, turn off the oven and open the door completely. Let the cheesecake sit inside for 20 minutes to prevent sudden temperature changes, which could cause cracks.
Check the curd consistency. It should be creamy and spreadable, but not runny. If it’s too thick, mix in a small amount of water. Set aside and let it cool completely.
Remove the cheesecake from the water bath. Take off the aluminum foil and run a sharp knife around the edges to loosen it, but leave the cake ring on. Let the cheesecake cool at room temperature.
Finish and chill. Once the cheesecake has cooled to room temperature, carefully spread the passionfruit curd over the top. Transfer to the fridge and let set for at least 6 hours or overnight before serving.

White Chocolate Shortbread Passionfruit Bars