Esther & Cameron

Passionfruit Curd - Tangy and Sublime

Passionfruit Curd - Tangy and Sublime

One of my favourite childhood memories was helping my Nana cook.  Or should I say, hanging around her tiny kitchen, being a  perfect child with the eternal optimism of licking the spoon, or on rare occasions, being given a bite of some freshly baked treat.  
Nana's passionfruit butter tartlets were sublime and memorable -  a family Christmas tradition and annual indulgence.  I do wish I had paid more attention because although I remember the flavour so well, I do not remember the special knack Nana had of transforming a few ingredients into the taste of a Queensland summer. My lovely cousins unearthed her handwritten recipe but so far, I have not had much luck perfecting her method.  Therefore, I have shamelessly amended Mamma Marmalade's lemon curd technique,   no-fail-lemon-or-lime-curd   which was courtesy of Beth Dunham's blog  (Beth Dunham never-fail-lemon-curd) . Thank you for sharing!

6 tablespoons of softened butter
1 cup sugar
2 large free range or organic eggs & 2 egg yolks
6 passionfruit - pulp

Cream butter and sugar, together for 5 minutes until light and fluffy.
Add eggs and yolks one at a time still mixing on a low speed, continue beating for another minute or two until the mixture is smooth and creamy.
Add passionfruit and mix on a slow speed until incorporated it will appear curdled but have no fear it will be a success! 

Next, place curd into a small saucepan on low heat on the stove top. Stir continuously with a wooden spoon until the mixture is heated through and no longer appears curdled.  
Increase heat to just medium and still stirring for approximately 12 minutes or until it is the consistency of whipped cream.  

Pour into clean jars and allow to cool.

Curd will keep in the fridge for a week or freeze for later.

Thank you  Darling Nana, 
                   my Lovely Cousins, 
                   Beth Dunham 
                  and Mamma Marmalade
Enjoy!  Colleen