Sweet Tart Passion Fruit Curd
User Reviews
4.2
Sweet Tart Passion Fruit Curd
Description
Sweet Tart Passion Fruit Curd features large egg yolks simmered with fresh passion fruit juice and sugar to form a silky custard base. The passion fruit juice is carefully extracted by pulsing pulp to loosen seeds and straining out seeds and membranes, ensuring a smooth texture free of grit. Cooking the mixture over medium heat and stirring constantly thickens the curd to coat a spoon.
After cooking, cold unsalted butter is blended in chunks to enrich and smooth the curd while a pinch of salt balances the tartness. The curd is strained through a fine mesh sieve again to remove any coagulated egg solids, creating a consistent velvety texture. This curd showcases a vibrant citrusy-tart flavor with buttery richness.
This curd works well as a topping on cakes, scones, or as a filling for pastries. Its bright, tropical passion fruit notes add a distinctive twist compared to more common citrus curds. Chilling the curd after cooking helps it set to a spreadable consistency.
Storage instructions advise keeping the curd sealed in the refrigerator for up to seven days, ensuring freshness and safety.
Ingredients
- 7 egg large yolks
- 6-7 passion fruit
- 1 cup sugar
- pinch salt
- 10 tablespoons butter cut into chunks, cold unsalted
Instructions
- Slice each passion fruit in half and scoop the pulp into a blender. On low speed, pulse the blender to separate the seeds from their gelatinous membrane, but not enough to puree the seeds. Rest a fine mesh sieve over a small bowl and pour the passion fruit into the sieve. Use the back of a spoon to press out the juice, stirring and pressing several times, until you're just left with pulp and seeds in the sieve. Discard pulp and seeds. You should have about 1/2 cup of passion fruit juice.
- In a small saucepan, combine the egg yolks, passion fruit juice and sugar. Stir constantly over medium heat until the sugar dissolves and the sauce thickens enough to coat the back of a spoon.
- Remove from heat. Add salt and butter, one chunk at a time, stirring after each addition until the butter melts.
- Place a clean sieve or fine mesh strainer over a small bowl and pour the curd into the strainer. Stir the curd, pushing gently through the sieve (you're removing any egg solids from the curd by straining a second time -- and ensuring a silky smooth texture). Transfer curd to a serving bowl and press a piece of plastic wrap to the top of the curd to avoid a skin. Refrigerate until chilled. Can be made one day ahead.
Notes
- Store the curd in a sealed container refrigerated for up to one week to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 208mg | 69% |
| Sodium | 27mg | 1% |
| Potassium | 239mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 32g | 64% |
| Vitamin A | 1475IU | 30% |
| Vitamin C | 19.1mg | 21% |
| Calcium | 32mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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