Passion fruit squares

Makes 18 pieces

Pastry:

• 60 g icing sugar,

• 120 g soft butter,

• 185 g flour,

• 1 packet vanilla sugar,

• 1 tsp lemon zest.

Topping:

• 100 g flour,

• ½ tsp,

• 65 g desiccated coconut,

• 3 eggs,

• 250 g caster sugar,

• 17 g passion fruit pulp,

• 2 tbsp lemon juice,

• 1 tsp lemon zest.

Preparation

Preheat oven to 180ºC and grease a cake tin.

Cream the butter and icing sugar well and add the vanilla extract. Add the flour with a metal spoon and the lemon zest. Spread the pastry in the cake tin and bake for 15-20 minutes until it is slightly golden.

For the filling, mix the flour, baking powder and coconut. Beat the eggs and sugar, add the passion fruit pulp and lemon. Add this filling to the flour-coconut mixture and mix well. Pour the fruit mixture on the pastry base and bake for 20 minutes.