Passion Fruit Curd

Before you start

Passion fruit curd has the same method as lemon curd but a very different personality: intensely aromatic, tropical and tart, with a golden-orange color. It is superb spooned over pavlova, spread between sponge layers, folded into whipped cream or used to fill small tart shells.

The first job is getting juice from the fruit. Purple passion fruits hold a jelly-like pulp clinging to crunchy black seeds, and you need about 12 to 15 fruits for this recipe. A quick pulse in a blender or gentle warming loosens the pulp so it can be pushed through a sieve. Thawed frozen purée is a reliable shortcut and often more consistent; check the label, because sweetened purées need less sugar. Fresh passion fruit varies a lot in sweetness, so taste the strained juice and adjust. A spoonful of lemon juice sharpens the curd if your fruit is mild.

Ingredients

• 125 ml (½ cup) strained passion fruit juice — from 12 to 15 purple passion fruits, or thawed unsweetened frozen purée
• 1 tbsp fresh lemon juice — optional, for extra tang
• 120 g (½ cup plus 2 tbsp) granulated sugar — use about 90 g if your purée is sweetened
• 2 large eggs
• 2 large egg yolks
• Pinch fine salt
• 85 g (6 tbsp) unsalted butter — cold, cubed
• 1 tsp passion fruit seeds — optional, reserved for garnish

Method

1. Halve the passion fruits and scoop the pulp and seeds into a bowl. Pulse in a blender 3 or 4 times, just enough to loosen the pulp from the seeds without crushing them, or warm the pulp in a small pan for 1 minute.
2. Press the pulp through the sieve with the back of a spoon, scraping the underside, until only dry seeds remain. Measure 125 ml of juice. Save a teaspoon of seeds for garnish if you like their crunch.
3. Whisk the sugar, eggs, yolks and salt in the saucepan until smooth, then whisk in the passion fruit juice and lemon juice. Taste a drop of the juice first; if it is very tart, keep the full sugar.
4. Cook over medium-low heat, stirring constantly with the spatula, until the curd thickens enough to coat the spatula and reaches 77 to 80°C (170 to 175°F), about 7 to 10 minutes. Do not let it boil.
5. Strain the curd into a bowl and whisk in the cold butter a few cubes at a time until smooth and shiny. Stir in the reserved seeds if using.
6. Cover the surface with plastic wrap or pour into a jar, cool for 15 minutes, then refrigerate for at least 2 hours until set.

Tips for success

• Choose wrinkled, heavy passion fruits; the wrinkles mean they are ripe and sweeter, and heaviness means more pulp.
• The juice is very aromatic but its color fades with long cooking, so take the curd off the heat as soon as it reaches temperature.
• For a pavlova, spoon the cold curd on just before serving, since its moisture softens meringue quickly.

Substitutions

Fresh passion fruit

Thawed frozen unsweetened purée works well and is often more consistent. Shelf-stable passion fruit juice drinks are too diluted and sweet to use.

Lemon juice

Lime juice adds a sharper, greener edge that suits tropical desserts.

Part of the passion fruit juice

Use half mango purée for a milder, thicker curd with a deeper orange color. Cook it the same way.

Variations

Passion fruit cream

Fold the chilled curd into an equal volume of softly whipped cream for a light filling for sponge cakes.

Passion fruit and coconut curd

Replace the butter with 60 g refined coconut oil and add 2 tbsp coconut cream after straining.

Troubleshooting

Curd is grainy or lumpy

The eggs cooked too fast. Strain well, and keep the heat at medium-low or use a bowl over simmering water next time.

Too sour to enjoy

The fruit was very tart. Stir 1 to 2 tbsp powdered sugar into the warm curd, or fold it into whipped cream to soften it.

Curd will not set

It was undercooked or the purée was watery. Return it to low heat, stirring, until it coats the spatula and reaches 77°C (170°F).

Storage

Refrigerate in a clean, covered jar for up to 1 week, or freeze for up to 3 months and thaw in the refrigerator. Keep curd-topped desserts chilled and do not leave them out longer than 2 hours.

Safety notes

Cook the curd to at least 71°C (160°F); this recipe takes it to 77°C (170°F) or above. Refrigerate promptly. Contains egg and milk.