Passion Fruit Shortbread Cookies Sandwiches

Passion fruit is a truly unique and tropical flavor, a balance of tart and sweet, and a texture unlike most other fruits, with crunchy, edible seeds. The very first time I tried it was in culinary school, and my partner that week, Lorea, and I opted to make a passionfruit cheesecake. It was magical, winning high praise from our Chef instructors. I recently came across the fruit at the grocery store, which was such a treat, and I immediately wanted to make something a little lighter to relive that delicious food memory, deciding on a fresh curd filling for a delicate shortbread cookie. When shopping for fresh passion fruit, look for a lightly wrinkled and slightly firm skin. If you aren't able to find fresh passion fruit in your area, you can often find frozen puree, which will work just fine.

This recipe yields 24 cookies, enough to make 12 sandwich cookies. However, you'll have extra passion fruit curd if you want to double the cookie dough, you won't need to make more of the filling! If you don't use all the filling, it freezes beautifully!

INGREDIENTS

Fresh Passion Fruit Curd

• 4 each Passion Fruit Appx. ⅔ C. Pulp with Seeds
• 4 Lg. Egg Yolks
• 100 g Granulated Sugar ½ Cup
• 85 g Unsalted Butter 6 Tablespoons
• 1-½ tsp. Unflavored Gelatin Powder

Shortbread Cookies

• 113 g Cold, Unsalted Butter, cut into small cubes, 1 Stick
• 160 g All Purpose Flour 1-¼ C., Measured by the 'Spoon and Sweep Method'
• 60 g Powdered Confectioners Sugar ½ Cup, plus a little extra for dusting
• 35 g Cornstarch ¼ Cup
• ½ tsp. Kosher Salt

INSTRUCTIONS

Prepare the Passion Fruit Curd

Step 1: Carefully cut the skin of the passion fruit in half (skin may be thick) over a flexible cutting board. Into the base of a blender, directly spoon the flesh and seeds, pouring any excess juice or seeds from the cutting board as well.

Step 2: Pulse the blender a few times and pour the pulp into a small liquid measuring cup. You should have approximately ⅔ cup, but it doesn't need to be exact.

Step 3: Gather the rest of the ingredients to prepare your passion fruit curd.

Step 4: In a medium, heavy-bottomed saucepan, mix the egg yolks, sugar and passion fruit over medium heat.

Step 5: Stir the mixture continuously for about 10 minutes using a wooden spoon, making sure to scrape the corners in the bottom of the saucepan to avoid any burning.

Step 6: The mixture will continue to thicken as it cooks but be mindful of the temperature; you don't want it to boil. The mixture is done once you can run a finger over the back of the spoon and see a definitive line that holds without running.

Step 7: With a fine mesh strainer fitted over a medium bowl, pour the hot puree through, using the wooden spoon to press the liquid through while collecting the excess seeds and any bits of cooked egg yolk. This step will ensure you have a silky, creamy fruit curd with just tiny speckles of the black seeds and no lumps!

Step 8: Sprinkle the surface of the warm puree with the gelatin powder and whisk. Add in the cubed butter* and mix until well blended.

Cover the bowl of passion fruit curd tightly with plastic wrap and place in the fridge for one hour to fully set.

*Chef's Note: If the butter isn't melting into the puree, pop the bowl into the microwave for 10 seconds. This should do the trick.

Prepare the Shortbread Cookies

Step 1: In the meantime, prepare the shortbread cookies. Gather the remaining ingredients, including your mixer and a large bowl fitted with a fine mesh strainer.

Chefs Note: The 'Spoon and Sweep' method is the most accurate way to measure flour, aside from weighing it on a kitchen scale. Use your spoon to gently stir and fluff the flour in its container, then scoop the flour directly into the measuring cup, using the straight edge of the spoon to sweep away the excess flour once the cup is full.

Step 2: Into the mixer, whip the butter until smooth.

Step 3: Add in the powdered sugar and the vanilla. Mix until just incorporated.

Step 4: Separately, sift together the flour, cornstarch and salt.

Step 5: With the mixer on the lowest speed setting, slowly begin adding spoonfuls of the flour mixture and blend with the powdered sugar and butter mixture.

Step 6: Once fully blended, remove the mixing bowl from the base and scrape down the sides using a rubber spatula, ensuring there are no missed dry ingredients not worked into the dough.

Step 7: Using a small scoop, portion cookie dough and place onto parchment lined baking sheets. If using a spoon to portion the dough, make sure you have 22 or 24 cookies.

Step 8: Pop the cookies into the refrigerator for about an hour.

Step 9: Once the dough has chilled, remove the baking sheets from the refrigerator and preheat the oven to 350℉. Roll each individual portion of dough into a smooth, round ball.

Step 10: With a fork, press the tongs into the top of half the cookies. (These will be the 'tops' of your sandwich cookies)

Step 11: Bake the cookies for 10-12 minutes or just until lightly golden. You don't want the cookies to take on any brown edges. You may also opt to split the time, rotating the baking sheets halfway through baking.

Step 12: Remove the passion fruit curd from the refrigerator and stir well with a rubber spatula. The mixture should be thick.

Step 13: If using a pastry bag (recommended!), carefully spoon the curd into the pastry bag (no need to fit the bag with a pastry tip). Set aside until the cookies have fully cooled after baking.

Step 14: When ready to assemble, flip the "bottom" cookies over, snip the bottom corner of the pastry bag, and squeeze a small portion of the curd onto the center of each cookie.

Step 15: Lightly dust the 'tops' with powdered sugar. Place the top shortbread cookie over the curd and press down gently.

Store your passion fruit shortbread cookie sandwiches in an airtight container in the fridge.

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