Passionfruit Curd Tarts

Photography by Parker Blain ©

Photography by Parker Blain ©

 
 
 

Makes: 24 (with leftover curd)
Easy
Time: 15 minutes with cooling

INGREDIENTS:

250g unsalted butter, chopped
1⅓ cups caster sugar
1 cup fresh passionfruit pulp
5 egg yolks
24 sweet shortcrust pastry shells

METHOD:

  1. Combine the butter, sugar and passionfruit pulp in a medium saucepan over a low heat. Stir until the butter has melted and the sugar has dissolved. Add the egg yolks and whisk continuously with a wire whisk until the curd thickens.

  2. Transfer to a bowl and leave to cool, stirring occasionally to release the heat. Cover and refrigerate until needed. 

  3. Close to serving time, spoon curd into tartlet shells.


“If you want to be frugal this Christmas, a jar of this makes a beautiful and economical gift...tight ass.”