Heat oven to 165 degrees C.
Line a 20cm x 20cm baking pan with enough baking paper to hang over two of the sides (to be used as handles later to lift the bars out of the pan).
Pulse together the flour, sugar, icing sugar and salt in a food processor, or whisk together in a large bowl.
Add the butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms.
Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes.
While the shortbread is baking, prepare the passion fruit curd.
In a small saucepan, whisk together passion fruit pulp, lemon juice, sugar, eggs and yolks, cornstarch and sea salt over medium heat until boiling and thickened (about 3 to 5 minutes).
Make sure mixture comes to a good boil for one minute (but not longer) or the cornstarch won’t activate and the curd will be thin and runny.
Remove from heat and whisk in butter and olive oil.
When the shortbread is ready, take it out of the oven and carefully pour the curd onto the shortbread base.
Return the pan to the oven and Bake until topping is just set, about 10 to 15 minutes.
Allow to cool to room temperature, then refrigerate until cold before cutting into bars.
Sprinkle with icing sugar (optional).
Reprinted with permission of Hein Stirred
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