Hello friends! Today we are making Passionfruit Curd! It’s super easy to make, and absolutely delicious!
Have you ever had passionfruit before? If not, this is your chance of trying something beyond delicious and enchanting!
Plus make sure to watch the video on this page or on YouTube, showing you how to make this delicious Passionfruit Curd.
To make this Passionfruit Curd you can use leftover egg yolks from other recipes, say maybe Macarons.
The beauty of this Passionfruit Curd recipe is that you don’t even need fresh passionfruit to make it.
Actually it’s better to use store-bought pulp, because it’s easier!
To obtain the 1/2 cup of passionfruit pulp needed to make this recipe, you might need quite a few passion fruits.
To make passionfruit pulp from fresh passionfruit, simply remove the seeds from the passionfruit, and they will be very hard to detach from the pulp, so what you do is: place the pulp (seeds and all) in a small saucepan, and gently heat it until slightly warm. Then strain it. This will make it much easier to remove the seeds from the pulp.
However, like I said, I prefer making passionfruit curd with pulp from the store.
You can find passionfruit pulp at most stores, in the frozen food aisle. If you can’t find it at your local store, you can purchase it online.
This is the brand I always buy:
It is a pretty big can, so I use what I need, and then freeze the rest. And then, I thaw it as needed for any recipes I might want to make. And trust me, I want to make ALL the passionfruit dessert recipes! Passionfruit mousse was my favorite dessert growing up!
Can I use passionfruit juice to make passionfruit curd?
The difference between passionfruit juice and passionfruit pulp is that the juice is already sweetened.
So whenever you buy the passionfruit pulp at the store, check the ingredients and see if there’s sugar already in it. If there is sugar in it, reduce the sugar you add to the curd by 1/2.
The amount of sugar you need to use will depend on how sweet the juice you are using is.
Also have in mind that the juice might not be as tangy and potent as the actual passionfruit pulp, so for best results look for the pulp made from 100% passionfruit.
What does passionfruit taste like?
Passionfruit is fragrant, tangy, it’s not very sweet, it’s actually quite tart, which is why it goes so well in desserts! It has a very distinctive taste and aroma, super fresh and tropical!
How to make Passionfruit Curd
Step 1: Cream the softened butter with a mixer.
Step 2: Add the sugar and a pinch of salt, and cream until fluffy.
Step 3: Add egg yolks and mix.
Step 4: Add the passionfruit pulp.
At this point the mixture will seem curdled and separated. That’s ok! Don’t fret!
Add it to a saucepan and begin to stir over LOW heat. You can go up to medium-low heat if the heat on your stove isn’t too strong.
Cook the mixture for 5 to 10 minutes, until thick.
Tips on how to make Passionfruit Curd
- DO NOT let the curd come to a boil, or it will taste like scrambled eggs.
- Stir the whole entire time. If you don’t, the curd will scorch and stick to the bottom of the pan, and taste like scrambled eggs.
- Keep the heat on low!
- Use a heavy bottom saucepan, nothing too flimsy, and no aluminum.
- Once the curd is coating the back of a spoon remove it. It will get thicker as it cools down in the fridge.
This is what it should look like:
At this point, remove it to a bowl. Let it cool down and place it in the fridge for at least 6 hours before using on your desserts.
Here are some ideas of desserts with passion fruit curd:
I hope to make this repertoire larger and make more passionfruit desserts, since I absolutely love them!
I hope you enjoyed today’s recipe! Have a great day! Thanks for coming to my blog!
- 6 tbsp unsalted butter 84 grams
- 6 tbsp granulated sugar 75 grams
- Pinch of salt
- 4 large egg yolks
- 1/2 cup passion fruit pulp* (120 ml)
- Cream the butter with an electric mixer for about 30 seconds at medium speed.
- Add the sugar and pinch of salt to the butter and cream for another minute.
- Add the egg yolks, one at a time, creaming until each egg yolk is incorporated before adding the next one.
- Pour the passion fruit pulp in the bowl and mix. Mixture will seem curdled and separated, and that’s ok.
Transfer it to a small saucepan with a heavy bottom.
- Start cooking at low heat, stirring non-stop with a spatula.
Keep cooking for 5-10 minutes. Don’t let the mixture boil, and don’t stop stirring.
- The curd should be thick, coating the back of a spoon.
Depending on how high or low the heat is, the time will vary. I suggest keeping at low, or medium-low heat, but preferably low heat, unless your stove isn't very strong. You don’t want the eggs to boil, and you don’t want the mixture to stick to the bottom of the pan, which will easily happen if the heat is too high, or if you stop stirring.
- Once the curd is ready, pour it into a heat-proof bowl, and let it cool down.
- Place it in the fridge for at least 6 hours to chill through and get thick.
- The curd can be stored in the fridge for up to 4 days, or in the freezer for up to 1 month.
Passionfruit pulp: For this recipe, I am using passionfruit pulp, made of 100% passionfruit. If you use any passionfruit juice, or syrup, which is already sweetened, please adjust the sugar amount. Depending on how sweet the juice you use already is, you want to reduce the amount of sugar, otherwise the curd will be overly sweet. The best results will be obtained from using the pure pulp.
Passionfruit pulp: This is the Passionfruit pulp I use: Vintner’s Harveest Passionfruit Puree. It comes in a very large container, but you may freeze whatever you don’t use for later, and thaw as you need it. Now, this following pulp that I will recommend already comes with seeds, and most people don’t enjoy the curd with seeds in it, but it’s great to use for decoration, or to top your cakes and cookies: Passion Fruit Pulp with Real Tropical Fruit – Alpes Ready to Eat.
Some stores sell passionfruit pulp in the frozen food aisle, so make sure to check there!
Saucepan: Use a saucepan with a heavy bottom, this will help the curd not overcook and become scrambled egg.
Sugar: I have made this curd with honey before and worked really well! I am sure it would work fine with maple syrup as well!
Important: Don’t let the curd boil! This is very important! It should remain at a very low heat while cooking, so it doesn’t run the risk of simmering.