Another in my series of things I wouldn’t normally make for the purposes of testing out the Black and White cookbook. It’s not that I have anything against condensed milk, especially not in ice blocks, but it just doesn’t seem right in a slice. We shall see.
For the base, mix together 125 grams of melted butter, a cup of desiccated coconut, a cup of flour, a third of a cup of caster sugar and two teaspoons of baking powder. Of course, I did the shredding of the coconut and the melting and mixing in the Thermomix, but suit yourself. Press it into a lined roasting pan and bake for fifteen minutes at 180 degrees. It will just start to go golden.
Then get on and make the topping. Mix together the contents of a tin of condensed milk (an almost four hundred gram tin), the contents of three passionfruit and a quarter of a cup of lemon juice or, in this case, lime juice because I have some and I like it. Once again, avail yourselves of the services of the Thermomix or any other mixing device you have handy. Like a wooden spoon.
Tip the topping onto the base and spread it evenly over. Bake it for a further ten to twelve minutes at one hundred and TWENTY degrees. A slow oven. Don’t let it even start to brown! Let it cool in the tin before cutting it up.
The verdict is that I really like the base. It would make a good cheesecake base, firm, crunchy, a little bit crumbly. And I think the topping would have been better, but a lot more fiddly as a cheesecake. It is reminiscent of cheesecake. I like it, the Muffet likes it, the Horror thinks it is too passiony. As if there is such a thing. And then he went on to eat the remaining three fresh passionfruit.
It firms right up, but I wouldn’t make it in summer. If you transported it, it would have to have layers of baking paper separating the slices. I’m going to have to get over my completely understandable prejudice against condensed milk as a slice ingredient.