PASSION FRUIT BARS

INSTRUCTIONS

• Combine the flour, sugar, and very cold small pieces of coconut oil. 
• Mix with your hands until it's all combined. 
• Pour into a mound on plastic wrap. Cover and shape into a square.
• Chill for 30 minutes.
• Remove from fridge and work, kneading by hand until soft enough to roll but not too soft.
• Roll out between two sheets of parchment to 1/4" thickness.
• Bake in a  350°F (177°C) oven for 15-20 minutes until just turning brown. Let cool.

Passion Fruit Custard

• Melt the Passion Fruit Inspiration in a plastic or glass bowl. Heat in the microwave at 20 second intervals, stirring each time and stopping when almost completely melted.
• In a saucepan over medium heat, heat the coconut milk unil it reaches almost boiling.
• In a seperate bowl, while the coconut milk heats, whisk together the eggs, egg yolks, sugar and corn starch. 
• When the coconut milk reaches a scald, pour a tiny bit over the egg ixture and whisk to combine. Gradually add more of the milk until 1/2 is in the bowl.
• Pour the egg mixture into the saucepan and put back on the burner. Cook on low, stirring constantly with a spatula until it starts to thicken.
• Pour 1/3 through a fine strainer over the Passion Fruit Inspiration. Stir to combine.
• Add the next hird and stir, then the last part. Stir then finish with an immersion blender to emulsify.
• Return to the pan and cook on low until it really starts to get thick.