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Passion Fruit Curd with no butter

by Saara

To make passion fruit curd, you need a lot of passion. I’m just kidding! But it is true that these tiny tropical fruits are expensive and the season is short, so you have to be on a mission when you want to make the most of passion fruits.

There are so many other sweet and tart things with which you could tame your cravings. But maybe because of its scarcity, passion fruit is the best deal for me.

Get ready to make passion fruit curd

My two cents for making homemade curd with passiflora edulis are these two tips:

  • always buy a couple of extra fruits
  • buy passion fruit 3-5 days ahead

Even though you make the groceries ahead, chances are that there’s a passion fruit or two gone bad despite you carefully handpick them. You need to anticipate this and choose only smooth, big passion fruits in the store and buy more fruits than the recipe calls for. When the fruits get wrinkly on your kitchen table, you’re ready to cook some curd.

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Passion fruit tartlet

Making this amazing curd is absolutely worth all the anticipation. I make it every year and prefer it over lemon curd at any time. The recipe below is from Nigella & it yields approximately 350ml of deliciousness. If you have Feast: Food that Celebrates Life by Nigella*, I believe the original recipe is to be found there, too.

However, unlike Nigella, I prepare the curd without the addition of fresh passion fruit in the finished curd in order to store the curd longer. I use a couple of small sterilized jars. This way the curd stays good for months.

And with small jars, I can choose when to relish this amazing treat instead of consuming it all right away. How else could you enjoy a summer passion fruit pavlova with fresh raspberries on top!

Passion Fruit Curd | Recipe

The recipe yields approximately 350 ml of curd.

Passion fruit tartlet

Nigella's Passion Fruit Curd

Print recipe
Makes/Serves: 350 ml | 1½ cup
Nutrition facts: 200 calories 20 grams fat

INGREDIENTS

  • 11 passion fruits
  • 2 large eggs
  • 2 large egg yolks
  • 150 grams caster sugar
  • 100 grams unsalted butter 

 

METHOD

Spoon the pulp of 11 passion fruits into a food processor and blitz a couple of times to loosen the seeds. Strain the pulp into a bowl, and reserve a spoonful of seeds for the curd (optional). Beat the eggs, egg yolks, and sugar together.  

In a heavy-based pan, melt the butter over low heat and carefully stir in the sugar-egg mixture when melted. Add carefully the passion fruit juice. Keep on cooking and stirring with a wooden spoon until the curd thickens (82°C / 160°F). When ready, add the seeds if you prefer the curd that way ( I like mine seedless). 

Let the curd cool slightly, then pour into sterilized glass jars. Close the lids immediately. Store the curd in the fridge.

P.S.  If you don't have a heavy-based pan or you have unlucky experience of cooking curds, make or fake a double boiler for a gentler and slower approach.

NOTES

If you want to make a bigger batch of passion fruit curd, I recommend cooking a double recipe in separate sets to avoid the risk of curdling.

Did you make this recipe?
Tag me on Instagram @myvintagecooking
 

This little passion fruit tartlet above saved our Easter last year. I was making a cake for the Easter weekend and failed miserably. Luckily, I had an unopened jar of passion fruit curd in the fridge and some pate sucre in the freezer. And voilà, the holiday dinner dessert was saved the easiest way possible.

Want more inspiration for making fruit tartlets?

Why not try these Apple Custard Tartlets with Caramel Sauce? The pâté sucrée is made without almond flour and the custard recipe is a keeper when making different fruit tartlets.

Love, Saara

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