When I’m baking, I’m trying to chase a high that’s so fleeting. Depending on how long it’s been since I’ve made a dish in the kitchen, I want to feel a sense of validation that I still got it. Like a seasoned tennis player, you build enough muscle memory after practicing and feel good on the court. However, sometimes, you might overdo it and even get a bad case of tennis elbow. I used to play varsity tennis in high school, but I digress! This amount of physical strain is me with a whisk making homemade whipped cream without an electric mixer.
I guess what I’m trying to say is that there’s a fine balance when it comes to baking. I wish I could do it every day; but at the same time, I think baking burnout is real. Since I’ve taken a long break visiting family in California and enjoying the company of my friends in NYC, it’s thrilling being back on the blog. I get to reflect on this dessert I made many moons ago but also look forward to making new treats for y’all.
For the Spring Picnic Dessert Box collaboration I did with Bowl Cut Table, I made lychee madeleines with a hibiscus tea glaze and dried rose petals (the recipe is up on the blog here!) and I wanted to bake another fruit dessert to accompany them. I have always loved the flavor of passion fruit even though fresh passion fruit is not always readily available at the supermarket. When I found frozen passion fruit pulp at my local C-Town, I knew I had to incorporate it into the box. Passion fruit is tart and it immediately made me think of my cousin Charmaine’s favorite dessert: lemon bars.
Making passion fruit bars with lemon juice and the pulp produces a dessert both vibrant in color and flavor! The shortbread base is crunchy and sturdy enough to hold up the filling. With some Tajín on top, you get a nice hit of salt and spice, which always works well with more sour (*CUE Olivia Rodrigo’s “brutal” in the background!*) pairings. I wanted to add mint on top to add another element of refreshment, which makes it an even more functional cooling garnish. Being the candy fiend that I am, I wanted to add another element of surprise to the dessert by accompanying it with strawberry Pop Rocks.
You don’t see the Pop Rocks pictured on top of the bars because I learned the hard way that they melt quickly! When in contact with the surface of the bars, they start to pop and dissolve because condensation forms from cooling in the fridge. Regardless, I do love the extra textural element and sweetness that strawberry Pop Rocks bring to the table. When we arranged all of our desserts in the treat box containers, I used mini muffin liners to hold a small serving of the candy so people could sprinkle them on right before eating. Much like Jennifer Garner’s character in 13 Going on 30, there’s a lot of delight in candies like Razzles and even Pop Rocks that evoke memories of simpler times. If a dessert isn’t fun to eat and make, then what’s the point?
Passion Fruit Bars with Tajin & Strawberry Pop Rocks
Ingredients
For the Crust:
- 2 cups all-purpose flour
- 1/2 cup white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, melted
For the Filling
- 1 cup white sugar
- 2 tablespoons cornstarch
- 6 large eggs, room temperature
- 14 oz passion fruit pulp You can use it frozen but just defrost it first!
- 1/2 cup lemon juice
- Tajín, for garnish
- mint leaves, for garnish
- Strawberry Pop Rocks, for garnish
Instructions
- Line a greased 9×13-in metal baking pan with parchment paper. Spray with more non-stick spray. Preheat the oven to 350°F.
- In a medium bowl, combine all the ingredients for the crust until the dough is the texture of a coarse meal. Lightly press the mixture into the prepared pan. Bake for about 15 minutes and remove from the oven to cool.
- Meanwhile, in a large bowl, combine the sugar and cornstarch. Whisk in the eggs one at a time. Stir in the passion fruit purée and lemon juice until well-combined. Pour mixture onto the crust.
- Bake for 20 minutes or until the filling is set. Let cool on a wire rack. Cover with plastic wrap directly on the surface of the filling and refrigerate for 2 hours. Cut into triangles with a large knife. Top with Tajín and mint leaves, and serve with a side of Pop Rocks. *Please note that Pop Rocks pretty much dissolve on contact with the surface of the bars, so it's best to sprinkle it on right before eating your bars.
