Tangy and sweet passion fruit curd that will blow your taste buds.
If you have not tried making homemade passion fruit before, you definitely should. It tastes so lovely. It is creamy, refreshing and sweet. This tropical no-bake dessert comes together in no time and can be a great addition to many other desserts, cookies, cakes, cheesecakes – you name it.
If you have any leftover egg yolks from making macarons or mini meringues, you can use it in this recipe. I can guarantee you, you will not be disappointed.
This recipe makes about 300 grams (1.5 cup approx.).
How to make passion fruit curd
Making homemade passion fruit curd is very easy just make sure you understand the process and have all the tools ready.
Wash passion fruit and cut the fruit into half. Using a spoon remove the pulp to a medium pot. Add sugar, eggs and egg yolks and mix all the ingredients until fully combined. Now, turn the heat on on medium and cook the mixture until it thickens. Stir constantly so it does not burn. When mixture has thickened add butter and stir. Curd is ready.
TIPS:
- Use a flat spatula and make sure you scrape the bottom and the sides of the pot so curd does not burn.
- Let the curd to cool down completely before you transfer it to a jar.
- If you do not want seeds in your curd, just pass it through a fine sieve.
How to use passion fruit curd
You can use passion fruit curd in multiple ways:
- You can use it as a filling in cakes, cupcakes, cookies, macarons etc.
- If you add it to a vanilla cheesecake filling you can make easy and creamy passion fruit cheesecake. I am will be sharing recipe soon so keep your eye on it.
- I love using passion fruit curd in filling for homemade cream horn cookies or cannoli cookies
- This passion fruit curd pipes really well, therefore it can be used for decorating your beautiful desserts as well. But please bear in mind that I would not recommend a very small piping nozzle as the seeds would clog it. You can of course remove the seeds if you want.
- My husband loved French toast with a thick layer of passion fruit curd on top. I have sprinkles some toasted coconut on top and the flavor was incredible.
- How about making coconut pancakes and spoon a dollop of passion fruit curd on top – delish!
There is more different option on how to use homemade passion fruit curd of course, if you have any interesting ideas, please let me know if the comment section below.
How to store this no-bake dessert
FRIDGE: Store passion fruit curd in a fridge for up to a week. I would recommend storing it in a glass jar with a lid or in an air-tight container.
FREEZER: I also had success with freezing curd. The consistency was not affected. Store it in a freezer for up to 3 months in an-air tight container. In order to defrost curd, take it out of the freezer and leave it at room temperature for at least an hour.
If you are looking for more recipes with passion fruit, I can recommend you the following:
You can find more recipes with passion fruit here on my blog
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – The recipe adapted from the book ‘Salt Sugar Smoke’ by Diana Henry.
Enjoy!
Passion fruit curd
Tangy and sweet passion fruit curd that will blow your taste buds.
Ingredients
Instructions
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Please read recipe post as well. It includes storage direction and other useful information.
I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results. The US measurements in cups are the estimate and I can not guarantee the best results.
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Cut passion fruit into half and using a spoon remove the pulp into a pot.
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In a medium pot add all passion fruit pulp, eggs, egg yolks and sugar. Mix well and keep cooking the ingredients on a medium heat.
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I recommend using a flat spatula for mixing the curd so you can reach the bottom and the sides of the pot. It will prevent curd from burning.
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Add butter to the mix and keep stirring until butter fully dissolves and curd becomes thick and shiny
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Let the curd cool down and transfer it to a jar.
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This recipe makes about 300 grams (1.5 cup approx.).