Fresh raspberries with passionfruit curd

all details

The passionfruit curd in this recipe can also be spooned into a cooked shortcrust pastry shell and topped with fresh raspberries for a super quick summer tart.

Fresh raspberries with passionfruit curd
Photo: Marina Oliphant

Ingredients

  • 6 egg yolks
  • 150g caster sugar
  • 1/3 cup passionfruit juice, strained (about 8 passionfruit)
  • 2 tbsp orange juice
  • 1/4 tsp vanilla extract
  • 150g unsalted butter
  • 2-3 punnets raspberries
  • Icing sugar for dusting

Method

Whisk egg yolks, sugar, passionfruit juice, orange juice and vanilla in the top of a double saucepan or in a heatproof bowl over a saucepan of simmering water until well combined. Add butter piece by piece, whisking constantly until each piece has melted. Stir until mixture thickens enough to coat the back of a wooden spoon.

Do not boil. Remove from heat, cover with plastic wrap and cool, then refrigerate.

To serve 

Divide raspberries evenly between four serving dishes, dust with icing sugar and a spoon of passionfruit curd.

Makes about 2 cups of passionfruit curd.

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