1 1/2cupspassion fruit pureeI used one 14 oz Goya pouch
To Make the Crust:
Preheat the oven to 350 degrees Fahrenheit. Line a 9x13 pan with foil so that it extends up the sides, and spray the foil with nonstick cooking spray.
In a bowl, whisk together the melted butter, sugar, vanilla, and salt. Once mixed, add the flour and stir with a spatula until combined and no streaks of flour remain. Scrape the dough into the pan and press it into an even layer. It might seem a little greasy—this is normal.
Bake the crust for 25-30 minutes at 350 F, until it’s golden brown on top. While the crust is baking, prepare the filling so it’s ready to go as soon as the crust is done.
To Make the Filling:
In a large bowl, whisk together the eggs, granulated sugar, and passion fruit puree. Sift the flour on top of the egg mixture, and whisk it in as well.
When the filling is done baking, slide the rack part-way out of the oven. Pour the filling over the hot crust and slide it back into the oven. Reduce the temperature to 325 F and bake for 25-30 minutes. It’s done when the center barely jiggles when you tap the pan.
Once done, remove the pan from the oven and let it cool until it reaches room temperature. For the cleanest cuts, refrigerate the bars and cut them when completely cold. To cut, remove the bars from the pan using the foil as handles. Use a large sharp chef’s knife and wipe it off often between cuts. Sprinkle the top with powdered sugar before serving. Store Passion Fruit Bars in an airtight container in the refrigerator for up to a week.