Passion Fruit Curd



  • 10 large or 14 small wrinkly passion fruit
  • 120 g unsalted butter
  • 2 large eggs + 3 large yolks
  • 110 g unrefined caster sugar


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.