Easy passionfruit melting moments recipe

A delicious citrus twist on the classic melting moment these simple passionfruit melting moments are soft buttery shortbread sandwiched together with passionfruit icing.

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• Ingredients
• Instructions
• Serving
• Storage
• Recipe
• Recipe

There are no truffles in truffle oil. 

Did you know that? 

I didn’t. On Monday I had the pleasure of meeting Fast Ed from Better Homes & Gardens and he filled me in on this little bit of deception. 

The first thing I did when I walked in the door at home was to check my bottle and sure enough – olive oil and truffle flavouring. 

I feel rather cheated!

If I make something and in the name, allude to the fact that it contains something amazing, I don’t deceive. 

Especially not with passionfruit melting moments. 

These little sandwiches of sweetness are choc-full of real passionfruit.

I’ve said it before but often when I see something made on TV I can’t get it out of my head until I make it too. 

Last week on Masterchef they had a biscuit making competition and Julia made the most mouth-watering looking melting moments. 

That was it, I had to make some too. 

A quick look at my Pinterest board gave me a recipe for passionfruit melting moments. 

As I happened to have bought passionfruit at the markets that weekend I decided it was meant to be.

My melting moments were, if I don’t say so myself, pretty Masterchef worthy. 

Seriously melt in your mouth cookies that are buttery soft. 

They’re really easy to make but look like they were pretty time consuming (I love recipes like that). 

Just a warning, it’s hard to stop at one.

Ingredients

To make these delicious cookies you will need: 

Passionfruit shortbread cookies:

• Butter - softened (unsalted butter is preferable but salted is fine if that's all you have)
• Passionfruit - preferably fresh but tinned passionfruit pulp will also work
• Icing sugar - sifted (here's how to make your own icing sugar)
• Vanilla extract - here's how to make your own vanilla extract
• Plain flour - or all-purpose flour
• Cornflour

NOTE: It’s very important to sift the flours and icing sugar using a fine sieve in melting moments so they live up to their melt-in-your-mouth name.

Passionfruit buttercream

• Butter - softened
• Icing sugar - sifted (you made need a little more)
• Passionfruit pulp - we used 1 passionfruit

Instructions

Start by beating the butter, icing sugar, vanilla and passionfruit together in the bowl of an electric mixer on medium-high speed using the paddle attachment. 

Keep beating until they are nice and light and creamy (or until the passionfruit seeds start flying around!).

Add the flours to the bowl in two batches and mix until they are all combined. 

This can be done using a wooden spoon if needed. 

Dip your hands in a bit of flour so the dough doesn’t stick and then get to work on rolling into small balls. 

I used one teaspoons of dough for each one to make them reasonably small. 

I did this tray first, then made 12 on the other tray and used all the dough. 

Then I looked back and realised I somehow miss-counted. 

It’s just slightly obvious but I must have been having a blonde moment. 

It didn’t matter too much – I took it as a sign that I was only meant to taste half a melting moment.

Using the back of a fork, dip it in a little bit of flour then gently press the biscuits down. 

I re-floured after every two biscuits otherwise it gets a bit messy. 

After that they’re ready to bake. 

Bake them for 15-20 minutes at 150C fan-forced until they start to turn golden.

They’ll be super-soft straight out of the oven so try to resist handling them. 

Leave them on the oven tray for at least 10 minutes to set.

Once they have set (they’re firm), transfer them to a wire rack to cool completely to room temperature.

Meanwhile, make the icing by mixing the butter, icing sugar and passionfruit juice (aka pulp) together in the electric mixer. 

Basically you are making a vanilla buttercream but a passionfruit version.

I added a little extra sifted icing sugar to mine to make the filling a bit thicker.

If your dough rolling is a little bit uneven like mine, match up each biscuit with a similar-sized buddy and then turn the less-perfect of the two flat side up. 

It will be the bottom of the melting moment.

Spoon the icing onto each of the bottoms or use a piping bag if you want them to be fancy. 

Sandwich cookies together with the pretty side on the top.

Try to let them sit until the icing has firmed up a bit before you serve them but they are pretty hard to resist.

Serving

Dust them with icing sugar to serve.

Storage

Store in an airtight container for up to 3 days.

They also freeze well. Just pop in a container or a ziplock bag. Call me a weirdo but I think they're delicious a little bit frozen in the middle.

Enjoy!

p.s. Looking for more passionfruit recipes? You'll love our condensed milk passion fruit tart.

Recipe

Recipe