Easy Passionfruit Curd Tart

30 min 8-12 slices servings



200g whole eggs

180g granulated sugar

150g passion fruit pulp (strained)

15g lemon juice

300g Lurpak® Unsalted butter, at room temperature


1 large short crust pastry tart

1 punnet of raspberries, each raspberry sliced in half

Easy Passionfruit Curd Tart


Mix the eggs, sugar, passion fruit pulp, and lemon juice and cook in a bain-marie, ensuring that the bottom of the bowl doesn’t touch the hot water underneath. 

Whisk constantly until the mixture thickens. If you have a cooking thermometer check temperature, it should reach 85-86°C. 

Strain the mixture into a nonreactive bowl and allow it to cool (to about 55-60°C). Then using a hand held whisk or blender, whisk continuously and add Lurpak® butter slowly, a couple of pieces at a time to make an emulsion. 

The mixture should lighten in color. Continue to whisk or run the blender for a few minutes after all of the Lurpak® butter has been added to achieve a light and airy passionfruit cream. 

Finally, pipe the passionfruit curd into the short crust pastry shell until completely full. Decorate with prepared raspberries and refrigerate until ready to serve.

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