White Chocolate Shortbread Passionfruit Bars
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.
70 MINUTES
ADVANCED
OMNIVORE
INT.
8-16 PORTIONS
SWEET
EVERYDAY
DESSERT & SWEETS
SPRING
SUMMER
ABOUT THE RECIPE
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.
How to serve
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.
How to store
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.
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White Chocolate Shortbread Passionfruit Bars
- Total Time: 70 min
- Yield: 8-16 1x
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
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
Hi I had a question about how to make the passionfruit puree or if u buy a specific brand
Yes, it’s a specific brand. Just search for ‘Ponthier passionfruit purée’. It’s a well-known brand, but there are plenty of substitutes on Amazon as well.