Passion Fruit Recipe

Prepare fruit pulp

If using fresh passion fruit, halve 4–6 fruits and scoop out pulp and seeds into a fine-mesh sieve set over a bowl. Press with the back of a spoon to extract 1 cup of pulp, leaving most seeds behind. If using frozen pulp, thaw and measure 1 cup; reserve 2 tablespoons of pulp/seeds for garnish.

Mix eggs and sugar

In a medium heatproof bowl (or the bowl of a double boiler), whisk together 3 whole eggs, 2 egg yolks and 3 tablespoons granulated sugar until combined and slightly frothy.

Cook curd gently

Add the measured passion fruit pulp and 1 teaspoon lemon juice (if using) to the egg-sugar mixture and whisk to combine. Place the bowl over a saucepan of simmering (not boiling) water, making sure the bottom of the bowl does not touch the water (double-boiler method). Cook the mixture, stirring constantly with a heatproof spatula or whisk, until it thickens enough to coat the back of the spatula and reaches about 170–175°F (77–80°C) — about 8–10 minutes. Do not let it boil or the eggs may scramble.

Finish with butter

Remove the bowl from the heat. Immediately whisk in 4 tablespoons cold unsalted butter, 1 tablespoon at a time, until fully incorporated and the curd is glossy and smooth. Stir in a small pinch of fine sea salt. Taste and adjust sweetness or acidity—add an extra teaspoon lemon juice if it needs more brightness, or up to 1 tablespoon sugar if too tart.

Strain and cool

For an extra-smooth curd, strain the curd through a fine-mesh sieve into a clean bowl to catch any cooked egg or residual seeds. Press gently with a spatula. Cover the surface with plastic wrap (touching the curd) to prevent a skin from forming and chill until cool, at least 1–2 hours; curd will thicken as it cools.

Prepare your bases: If using tart shells or shortbread cookies, place them on a serving plate. If using brioche, lightly toast slices until golden and let cool slightly.

Fill: Spoon or pipe the chilled passion fruit curd into the tart shells, onto cookies, or spread over the toasted brioche. Use about 2 tablespoons curd per cookie or 3–4 tablespoons per tart shell (adjust to size).

Garnish: Dollop or pipe a small amount of whipped cream or mascarpone (about 1–2 teaspoons) onto each assembled piece if using. Spoon the reserved 2 tablespoons passion fruit seeds/pulp over the top for texture and a pretty finish. Add a fresh mint leaf to each serving.

Store: Leftover curd will keep in an airtight container in the refrigerator for up to 7 days or can be frozen (covered) for up to 3 months. Thaw in the refrigerator and whisk before using.