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.
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
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.
Divide raspberries evenly between four serving dishes, dust with icing sugar and a spoon of passionfruit curd.
Makes about 2 cups of passionfruit curd.