Passionfruit melting moments
When passionfruit are in season, I rejoice – I love their sweet tartness, and the beautiful vibrant orange pulp encasing the crunchy little jewels inside. I love the way the uglier and wrinklier they get, the more delicious they are. And I especially love the fact the vines themselves are so whimsical; I’ve just planted one, and watching the curly little tendrils creep around the place makes me happy. Passionfruit is a perfect filling in these silky, buttery biscuits that require very little effort to whip up. This recipe makes 16 biscuits once filled – you can halve the recipe if you prefer less, but I wouldn’t advise it.
Ingredients
250g butter, at room temperature
1/2 cup icing sugar
1 tsp vanilla paste or extract
1 1/2 cups plain flour
1 tsp baking powder
2/3 cup cornflour
Zest of 1 lemon
Icing sugar, for dusting
Extra cornflour, for dusting the fork
Icing
2 cups icing sugar
25g butter
Pulp and seeds from 5-6 passionfruit
Method
Preheat the oven to 160c (140c fan bake if that’s all you have), and line a large baking tray with baking paper.
Beat/cream the butter and icing sugar until well combined. Beat in the vanilla.
Sift the flour, baking powder and cornflour into another bowl and whisk to mix well, then add to the creamed mixture with the lemon zest and mix to form a crumbly dough.
Roll into walnut-sized balls and place 5cm apart on the prepared tray. Press each one down lightly with a fork dipped in the extra cornflour.
Bake in the oven for 10-12 minutes – they shouldn’t colour really, only very slightly if at all. Let cool completely on the tray.
Filling
Beat the icing sugar and butter together, beat in the passionfruit. If it’s too runny, add more icing sugar. If it’s too thick, add more passionfruit pulp. Spoon the icing on a biscuit half and press another half on top. Dust with icing sugar and keep in an airtight container in a cool place (even the fridge).
Hi Chelsea I saw somewhere you can substitute the passion fruit for lemon curd but can’t find it now , how much lemon crud should I use please ?
Cheer Blair
Hi Chelsea, which one of your cookbooks is this recipe in please? These look superb! Cheers.
It’s online only x
Hey Chelsea! Just thought I’d let you know I made these for my boyfriends borhday and he absolutely loveeed them! He can’t stop going on about them so thank you for the great recipe. Also, how long do they keep for?
Hi Chelsea these are super delicious but mine seem to come out flat as pancakes! Do you think I have my butter to cold before going into the oven? P.S we have dinner most nights from your amazing cookbooks, you rock!
These are going on the Xmas baking list!
Just wondering how long they will keep? Eg. just the biscuits pre-filling, and filled..?
Ahoy! Quick message to say, these are amazing and I have nailed them as my go to. As a 35 year old chap in an office of lovely 60 year old ladies I’m a true rockstar with these. Cheers Chelsea.
I just made these, realized we didn’t have ant cornflour so I substituted 1/2 cup of custard powder and they look divine! Accidental yoyos
@Tamzin (or Chelsea!): Sounds like a great idea! Did the custard powder work? Thanks :)
never thought of using passionfruit in melting moments, I make lemon, maple, orange and honey variations, but this is very similar to base recipe I use, do you happen to have nutritional information on your recipe, my husband is asking as he is diabetic and tracking carbs and does have these as a treat every now and then. Will try this recipe next time passionfruit is in season.
Looking forward to your new book both my daughter and I have full sets so far so guess I will be ordering two :) Thanks Chelsea
Lucky I froze some of my hoard of passionfruit !! I’m looking forward to making these badboys.. Soooo yummy!
I really want to make this but how long will it take?
Hi Chelsea, what can I use instead of lemon zest/juice as I am intolerant to citrus.
You can just leave it out :)
What can I use instead of lemon zest/juice as I’m intolerant to citrus.
Just finished baking these and they’re absolutely delicious!: ) beautiful straight forward recipe: )
How long to make them?
On my list of things to do. When I make them I ice each one that way you get more and they last longer. Love your books Chelsea, easy to see why you won Masterchef. Have 2 books, third in my Christmas wish list.
Thanks Chelsea for this recipe, I’ve always loved melting moments and these are a great success. Just a little tip for those who are more pedantic: to make 32 individual biscuits evenly just weigh out 20g for each piece of dough. You are my food hero Chelsea and I have just ordered your cookbooks
Thanks Hazel!
Hi chelsea, just wondering what the cornflour and baking power does as use to make them wth just flour.
Damn, Im stoked…first of all reading the very very rude comment from Tammie..then 2ndly I just needed to read the easy to follow recipe and lo and behold…the perfect passionfruit melting moments ever enjoyed by the whole family…guess they dont take the time to read the recipe nicely when it is so clear at the bottom that the extra cornflour is for dusting ONLY !!! Anyhow, thank you Chelsea for the easy and wonderful recipe thats making us have these melting moments weekly now !
These are so delicious, they truly melt in your mouth. They definitely won’t be lasting long in the tin!!! Thanks Chelsea for such great recipes that always work. :)
Just made these this arvo, first time making melting moments! one word YUM, will make more next time. Thanks again for easy peasy recipe Chelsea! Looking forward to the new book!!
Hi, I am allergy to passionfruit, what would you add as an alternative? Thanks.
You can use lemon juice and zest :)
Hi, I am just wondering how long these will keep for in a sealed container (unfilled). Or would it be best to freeze if making in advance (will be about a week in advance). Thanks!
HI Kirsten, just keep them in an airtight container in the fridge and they will be fine :)
Made a batch yesterday and they are amazing!!!!!!!!! Only problem, we gobbled them up in a day. Far too good to resist!
I made these recently but made a zesty lemon icing instead as I did not have the passion fruit. They were melt in your mouth amazing!! Will be making them again for sure :)
Hello, would love to make these but hubby is gluten intolerant, can this recipe be changed to gluten free?? I’m new to this gluten free cooking and am finding it harder! Thanks
Hi Chelsea
I’m a kiwi living in the US and passionfruit are about $5 each so want to make these with the tinned stuff so I don’t have to take out a bank loan :) how much of the tinned stuff should we use as a substitute?
Hi Kylie, probably 1/4 of a cup? Just see how it goes and you can always add more/less :)
Hi Chelsea
I have made these perfectly about ten times and then everything has turned to a disaster!
I cannot get the recipe to ‘bind’ together in the bowl. I have changed all the ingredients to new ones and done everything to the letter of the recipe.
Any suggestions or thoughts?
Hmmmmm that’s no good. Was the butter the same firmness each time?
Hi Chelsea! Love all your recipes and totally promote your book over here in Canada:) Hey, if you don’t have passion fruit… what else can you use?
Thanks!
Thanks so much for this DELISH recipe Chelsea – I just made these melting moments and they are amazing! :)
Sorry im a little confused – does the 2/3 cup cornflour go into the biscuit mixture? Thanks
Yep!
Making them now as dessert for friends coming over for dinner, Yummmmm……(fingers crossed :- for me not for the recipe as I’ve never made melting moments before, but friends gave me a big box o passionfruit, yey! and I had seen your recipe the day before)
Hi there!
With all the talk about cornflour above, before I make can you confirm you add the 2/3 cup cornflour to the biscuit?? :-)
Thanks!
(Ps I agree- it’s a shame people can be so rude!)
Yes you do :)
Thanks Chelsea! :)
Hi Chelsea. Just made these and they were yummy! Wanting to make them again to perfect the look of them (size of biscuit, icing thickness). But just wanting to confirm: the 2/3 cup of cornflour, is that only for dipping fork into NOT to add to dry ingredients?? (I added cornflour in biscuit mix and hasn’t seemed to alter taste that I can tell but want to get it right for second attempt) ? Seems mixture would be runny without it, not crumbly like it says, and seems like a large amount for dipping. Thanks so much for answering peoples comments! Love your recipies!
Hi Rebecca yes, I’ve changed the method now so it’s clearer – cornflour goes in the biscuit!
I love all things passionfruit and will make these delicious sounding melting moments tomorrow. Thanks for the recipe.
This is a terrible write up. Please put the ingredients in order, under appropriate headings. I’ve just added cornflour and lemon to main biscuit????
Has anyone ever told you that you’re rather rude, or will I be the first one?
Chelsea, these are delicious, simple recipe to follow, very clear! I don’t know how people are getting confused over the corn-flour!?…… YUM
I have read your recipe twice and I see a perfectly written recipe..Easy to read and easy to understand. I think some people just like to be negative and picky or as you put it Chelsea. ..rude
Love you Chelsea!! This made my night!
Wow, you should learn some manners.
These sound delightful but my problem is getting the passion fruit into any baking. A bowl of these delicious purple wrinkles, a sharp knife and a teaspoon equals bliss. With the season being so short, each year I wait in anticipation of the tart/sweet unique flavour of this fruit…. YUM.
These look amazing. I am going to bake them with the children tonight. Thanks for answering Katie’s question, I was wondering the same thing! Thanks for posting the recipe!
Do you add the cornflour with the dry ingredients or is it just for using with the fork?
Just for using the fork so it doesn’t stick!
That doesn’t makes sense – there are 2 lots of cornflour in the ingredients list.
One is just for dusting the fork.
Yay thanks Chelsea – just got my first lot of passionfruit on my vine and wanted to make some melting moments with them – perfect timing!! :-)
These look amazing Chelsea!/
Just wondering if you could use passionfuit ‘topping’ you get from the supermarket if actual passionfruits as nowhere to be found? If so, how much do you think you would need?
Hi Katie, yes I should have said that – just add some lemon juice to make the filling nice and tart!