Passion Fruit Curd
This is the perfect filling for any sweets you would like. It's really fresh and fruity and perfect as a filling for a tart or a macaron. You can use this recipe as a base and replace the passion fruit with whatever acidic fruits you want.
Soak 3½ gelatin leaves in cold water for 5m until soft
Add 300 g of butter, 160 ml of passion fruit purée and 290 g of white sugar to a pan
Crack 4 eggs into the pot
Warm over low heat. Whisk continuously until the mixture reaches 84 °C
Remove from the heat. Squeeze the water from the gelatin leaves. Add them and mix until the gelatin is dissolved
Strain the curd
Transfer to a sterilized jar. The passion fruit curd is ready
Enjoy it as a filling for different sweets!
Yield 1 kg
Passion Fruit Purée160 ml
White Sugar290 g