easiest passion fruit curd
- Total Time: 15 minutes
- Yield: 2 1/3 cups
Ingredients
- 1 cup [235g] passion fruit pulp
- 4 large eggs
- ¾ cup [150g] sugar
- ¼ tsp salt
- 4 Tbsp [55g] cold unsalted butter, cut into 4 pieces
Instructions
- Place the passion fruit pulp, eggs, sugar, and salt in a food processor* fitted with the blade attachment. Pulse several times, stopping once it’s completely combined.
- Place the mixture in a small saucepan and set over medium-low heat. Whisk constantly until it thickens significantly. Gradually lower the heat and be careful not to let it overheat. It will start to thicken at around 140°F [60°C], and will fully thicken at around 167°F [75°C], which takes 10 to 15 minutes at medium-low. Don’t go over 180°F [82°C].**
- Once the curd reaches the target temperature and consistency, remove from the heat and immediately add the butter, whisking constantly until it disappears completely.
- Passion fruit curd will keep in the fridge for about 7 days, but it’s best stored in the freezer for at least 3 months.
Notes
* If you don’t have a food processor, you can whisk by hand, but you’ll need to whisk the eggs and sugar together first until completely smooth, otherwise you’ll end up with flecks of egg white in the finished product. You should also whisk your passion fruit pulp separately to break up the fibrous bits. Do not use a blender or you might pulverize the seeds. A food processor will just loosen the pulp while leaving the seeds whole.
** If you don’t have a thermometer, watch the video so you know what to look out for in terms of texture and viscosity.
Find it online: https://cardamomandtea.com/26620/passion-fruit-curd/