PASSION FRUIT CURD
• 200g whole eggs
• 180g granulated sugar
• 150g passion fruit pulp (strained)
• 15g lemon juice
• 300g Lurpak® Unsalted butter, at room temperature
OTHER
• 1 large short crust pastry tart
• 1 punnet of raspberries, each raspberry sliced in half
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.
