Passion Fruit Curd Recipe: How to Make Passion Fruit Curd
Written by MasterClass
Last updated: Dec 10, 2021 • 2 min read
Learn how to make passion fruit curd with this delicious and easy recipe.
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What Is Passion Fruit Curd?
Passion fruit curd is a preserved product made from passion fruit puree thickened with egg yolks, cornstarch, and butter. In nineteenth-century England, curd was often served with afternoon tea in lieu of jams or jellies. You can use passion fruit as both a spread and filling for various desserts, like tarts, cookies, and cakes.
How to Use Passion Fruit Curd
A jar of homemade passion fruit curd can add tropical fruit flavor to pastries and desserts:
- 1. Layer cake: Spread the curd between layers of cake or over a cheesecake for a vibrant burst of flavor.
- 2. Passion fruit tart: Fill a tart shell with passion fruit curd for a spin on the classic lemon curd tart.
- 3. Pavlova topping: Use the leftover egg whites to make a Pavlova, a large meringue cake, then drizzle passion fruit curd over top.
- 4. Spreads: Serve passion fruit curd slathered on biscuits, scones, pancakes, toast, or cookies.
- 5. Frosting: Fold it into buttercream frosting and use it as a topping for cupcakes.
- 6. Filling: Make passion fruit meringue pie—it's the perfect way to use up the egg whites leftover from making the curd. You can use passion fruit curd to fill French macarons, or mix it with whipped cream for passion fruit mousse.
Passion Fruit Curd Recipe
makes
2 cups (8 servings)prep time
15 mintotal time
30 mincook time
15 minIngredients
- 1
In a medium bowl, beat the egg yolks together.
- 2
In a small saucepan over medium heat, whisk together the sugar, salt, cornstarch, passion fruit pulp, and 2 cups of water.
- 3
Cook over medium-low heat, whisking, until hot (135 degrees Fahrenheit).
- 4
Increase heat to medium and cook until the custard is thick and coats the back of a spoon, about 3 more minutes.
- 5
Reduce heat to low.
- 6
Temper the egg yolks by slowly streaming a few spoonfuls of the hot curd into the yolks. Slowly add the egg mixture to the saucepan.
- 7
Increase heat to medium and cook until thickened.
- 8
When the curd begins to bubble, whisk continuously for 2 minutes.
- 9
Remove the curd from heat and whisk in the butter and salt.
- 10
Strain curd through a fine-mesh sieve.
- 11
Use a wooden spoon to push as much of the custard through the strainer as possible.
- 12
Use immediately or refrigerate in an airtight container or bowl covered in plastic wrap.
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