Scoop the flesh from the fruit into a sieve placed over a bowl. Push as much juice through as you can, then decant the contents of the sieve into a small pan and heat gently to warm. Set aside.
Melt the butter in a wide-bottomed pan over a gentle heat then stir in the eggs and sugar and the sieved passion fruit juice from the bowl.
Stir until the mixture thickens, still over a gentle heat, then remove from the heat and sieve over the rest of the pulp from the sieve, adding a dessertspoon of the seeds.
Pour the curd into your baked tart shell or little tart shells.
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