Passionfruit are far more attractive once cut open. I realized this after spending a half an hour trying to get a good picture of the wrinkly purplish fruit – as you can see below. This is the first time I have ever bought passionfruit. In the past whenever I have come across them it’s at some fancy ass store where they are outrageously expensive. As most of you know I am not a big fan of the Fine Fare grocery store across the street from our apartment, but every now and then I go there to get something I need when I don’t have the time to go somewhere else. They have recently redone the produce section and it’s looking pretty fancy so fancy that they had a large amount of Passionfruit. I was beside myself with excitement and kind of dumbfounded, but then thought maybe the latin community uses it for cooking? Anyway I was concerned that the price $1.69 was per fruit, so you can imagine my joy when I was told: no it’s per pound. I felt like I’d won the lottery!
When I got home and started to process them I was particularly happy to discover that 1 generous pound of fruit nets 1/2 cup of juice, exactly the amount needed to make curd.Remove all the sour sweet fragrant seed filled pulp into a fine sieve over a bowl and with a spatula or big spoon press the solids against the side of the mesh until you’ve gotten every last luscious drop of juice out!You will need 1/2 cup (more or less) to make the curd.Passionfruit Curd
Fill about 1/3 of a medium size sauce pan with water and place over a medium/low heat.
Place a medium sized bowl in an ice bath.
In another medium sized bowl that will fit nicely on top of your saucepan add: 6 room temperature Egg yolks and 1 egg (from large eggs), 1/2 cup of Sugar and the seeds from 1/2 a Vanilla bean or 1/2 teaspoon of Vanilla extract. Whisk to mix together.
Add 1/2 cup of Passionfruit juice, a pinch of Salt and whisk to incorporate then place the bowl over the simmering water, continue to whisk until the mixture has thickened and doubled in volume (about 8 minutes).
Remove from the heat and pour through a fine sieve into the bowl that you set over the ice bath. Let cool a bit when it is just warm to the touch whisk in 1 stick of unsalted Butter (8 Tablespoons or 4 ounces).
This is great over toast, on pound cake, in profiteroles, in a tart – either as is or you can actually bake the curd to set it further – by baking it in a pre-baked tart shell for about 12 minutes. Great topped with fresh local blueberries. Oh and because the curd is thickened with just eggs I think it is best to make individual tarts especially if you aren’t baking them because the curd is not firm, but rather more spreadable so would be near impossible to cut if you made a regular 8 or 9″ tart. Mini tartlets are the way to go.