The addition of passion fruit has taken the classic lemon curd to delectable new heights. The exhilarating blend of the tangy, sweet, and heavenly floral scent of passion fruit and citrus flavour has resulted in a refined and sophisticated curd that’s a perfect dessert on it's ow or as a filling for cookies and tarts.
There are two types of passion fruit, purple passion fruit and yellow passion fruit, which differ in appearance but taste the same. The pulp and the seeds are both edible.
Passion fruit has hundreds of medicinal properties that have been used throughout history. The properties and compounds in passion fruit are used to lower blood pressure, aid in digestion, control spasms and treat asthma.
|Cookie||Passion Fruit Curd|
- Beat butter and icing sugar mixture until pale and creamy. Stir in flour until a soft dough forms. Wrap the dough with a cling film and refrigerate for 30 minutes.
- Preheat oven to 180C350F. Roll out dough to 3-4mm thick. Use a 5cm heart cutter to cut out 40 shapes. Use a 3cm heart cutter to cut the centre out of half of the hearts. Place on a baking tray. Chill in freezer for 15 minutes. Bake for 10-12 minutes.
- Combine eggs, butter and caster sugar in a medium saucepan. Whisk in fresh lemon juice and passion fruit pulp. Cook over low heat, stirring, for 15 minutes or until the mixture thickens. Transfer the mixture to a clean bowl and place in the fridge for 1 hour to chill. Sandwich a heart base and a heart outline together with the passion fruit curd.