LILIKOI BARS

Steps:

• To make the base, place a rack in the middle of the oven and preheat to 325 F. In the bowl of an electric mixer, whisk together the sugars, then add the butter and cream until light and fluffy. Add half of the flour, mix to combine, then add the rest and combine until mostly incorporated (it will still look a bit crumbly). Pat the dough into a greased 8x8" pan and use a fork to prick it all over. Bake for 30 - 40 minutes or until the edges are lightly browned and the top is pale golden but not brown. Set aside. To make the passionfruit curd topping, set up a strainer on top of a bowl; set aside. in a heavy saucepan, beat the egg yolks and sugar until well blended. Stir in the passionfruit puree, butter and salt. Cook over medium-low heat, stirring constantly, for about 10 minutes until thickened and resembles a hollandaise sauce. It should thickly coat the back of a wooden spoon but still be liquid enough to pour - a candy thermometer should read 196 degrees. Do not allow it to boil or else it will curdle. Once thickened, pour the mixture through the strainer to remove any coarse residues. Lower the temperature of the oven to 300 F. Pour the passionfruit curd over the shortbread base and bake for 10 minutes. Once baked, cool the bars until completely cooled, then refrigerate the bars for 30 minutes or longer before cutting it into bars. Once cut, dust some powdered sugar on top and enjoy!