oh passionfruit curd where have you been all my life?!….
This is just AMAZING!!!
Throw it all in your Thermomix, walk away and come back 15 minutes later and then… oh my, oh my, oh my…. just grab a spoon, dig in and enjoy!!! 🙂
Click Here for a scrumptious Passionfruit Curd Cake!
NB: Recipe updated 28th February, 2016
ThermoFun – Passionfruit Curd Recipe
Ingredients
- 100g raw sugar
- 60g fresh passionfruit pulp (approx. 8 passionfruit)
- 60g butter, unsalted cubed
- 3 eggs
Instructions
- Place sugar into TM bowl and mill 3 sec / speed 9.
- Add remaining ingredients and cook 15 mins / 80°C / speed 2.
- Pour into a jar and refrigerate to store.
Notes
This makes a fairly firm curd when set. Depending on your usage you can alter the cooking time to suit. Some like to use the curd at a dripping consistency (so reduce the cooking time to achieve this) others require it more firm for use as a filling in tarts, cakes, pavlova, etc.
You can use tinned pulp, but preference would be for fresh passionfruit as the flavour and smell is definitely more pronounced.
This recipe can be doubled but it still only needs 15 mins cooking time.
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If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
just bought two bags of passion fruit at markets on weekend so can’t wait to try it!
My children are allergic to eggs, so I tried this substituting the eggs with a tablespoon of cornflour, it was delicious, I am not sure if the consistency was the same as the eggy one, as I haven’t had it in many years. The lemon curd also worked using this method. Thanks Leonie!
That’s just so great to know for others that cannot have eggs. Thank you so much for sharing. 🙂
I am officially a Passionfruit convert. This is so delicious….I can’t stop eating it or thinking about it in the fridge!
This was absolutely delish I made a double batch and it didn’t last long will b making more very soon
Yeah same problem in my house too with it not lasting very long! 🙁
This has got to be my favourite recipe so far…it is so easy and SO delicious. I gave my 80 year old golfing friend a jar..she phoned me to say she tasted it, but wasn’t sure, so tasted it again and again and again! My daughter-in-law was given some but due to a medical condition can’t eat the seeds so she devoured the rest and the rest of the family was banned from touching it! It was also made into a cake and lots of cupcakes which were pinched by OH to take to golf with his friends!
Thanks Maggie! Yes I’m addicted to it too! 🙂
I was thinking could u use it to sweeten your yogurt ?
oh yes absolutely!!! 🙂
Hi! Just made this tonight and was disappointed in the taste, it wasn’t Passionfruit “tangy” enough. I used 80g of fresh passionfruit pulp as I doubled the recipe. I reduced the egg as I don’t like curd too “eggy”. Next time I might halve the sugar.
oh that’s such a shame Lynne, I would have a guess that it may be because passionfruit are at the very end now and so the fruit may not have the intensity of flavour as they would in peak season.
LOVED this recipe. Dead simple and sooooo delicious. I may be guilty of eating this out of the jar by the spoonful….
Thanks Kate. Oh and I may be guilty too…. 😉
OMG! Just made this after finding your recipe on Pinterest and I have to say it is just amazing! The best passionfruit curd I have ever had! Now, where did I leave that spoon………..
Thanks Sharon! 🙂 hmmmm the spoon may be either in the jar or your mouth… 😉
Hi,
Lovely recipe! Wondered if I could make this, pour into sterilised jars, water bath, then store for gifts, in pantry until Christmas? Or will it need to be kept refrigerated?
oh I’m sorry Lee, I wouldn’t be game to advise. I only keep it in the fridge and it lasts approx 3 weeks. It would be interesting to try it with one small jar and see what happens. I’d love you to let us know if you do give it a go.
Ok, I shall definitely give it a try and let you know then ?
Awesome! Thanks Lee! 🙂
This is SO delicious! Hubby asked what you put it with and I listed a bunch of ideas and his response was “how bout you just eat it with a spoon?!”
I’m making jars to gift to family for Christmas today. Thanks for the awesome recipe!
lol oh I love your hubby’s idea!!! 🙂
Loved this!!! I doubled the recipe and replaced the eggs with cornflour which makes a much thicker curd. I also used about 1/3 of the sugar. Thx for sharing 🙂
Love your tweaks Mary – thank you for sharing! I will try those for sure next time I make it. 🙂
I made this yesterday and have to say it is sensational. However, mine is too runny for tart cases. I like your idea of cornflour – could you please give me an idea how much I need?
Hi Mary, Im pleased to hear you enjoyed it. It will definitely set more in the fridge and then I would put into the cases. Let me know how you go.
Hi I just made this (& a double batch?) & I have just put into jars & it appears to have separated it is not smooth & has what looks like pools of oil (liquid butter) in the jars. Can you give me any idea what I did wrong? I only cooked for 20 mins TIA
Hi Pamela, I’m wondering if you used home made butter which may have still had a little water in it? You could maybe try and strain it and then blitz it again.
Hi I did in fact use home made butter so that may explain it. Thanks for your prompt reply I have however now tossed the lot so perhaps I will try with store brought butter next time thanks for the tip
Thanks Pamela. I’m so sorry you had to chuck it. 🙁 It was a total guess on my part re the butter but I really can’t think what else would cause the problem you had. I hope it works well next time for you as it really is divine! 🙂
Hi, I only have salted butter, will it work or shall I wait until tomorrow?
It would probably be ok Carol. Let me know! 🙂
I waited and used unsalted butter. The first one turned out beautifully but the second has curdled. I used bought butter too.
We are at the beach and I can’t find my strainer so will keep in the fridge then try to strain when I get home this afternoon
Carol I’m wondering did you double the batch at all? If so more cooking time does not need to be added for this recipe as it can curdle. I would try blitzing it again in the TM and hopefully it will turn out light and fluffy. 🙂
Just made a double batch and OMG it is devine! What great way to use up the ridiculous amounts of passion fruit we get from great grandma next door! Thank you Leonie ?
oh I so wish I lived next door to your great grandma Caroline! Enjoy! 🙂
So easy, so delicious. Can’t make enough of it to keep up with demand!!!
Thanks Glenda, I feel the same way when passionfruit are in season! Everyone eats it straight out the jar!
Just made another double batch of this gorgeous recipe. This is the fourth time I have used this recipe and I always do a double batch because I just can’t seem to make enough! Everyone loves it, I’ve never had a bad batch and it’s so simple!
Thanks Sharon – very hard to resist just eating it by the spoonful isn’t it?!! 😉
Will nuttelex work too if we are dairy free? Will that be the same amount?
Eunice, I am sorry I haven’t made this with nuttelex, so I would be guessing. I have heard of others making my recipes with it and haven’t seen them change the amount, but I would still be guessing sorry.
Hi Leonie, thanks for such a great recipe. Tried this for the first time this morning after picking up a whole bag of passionfruit at the markets yesterday. Think this will be my new favourite to replace the lemon curd!
oh wow lucky you getting a whole bag!! Yes it’s my favourite too! 🙂
I tried this recipe to use up the passion fruit my mother sneaked off the vine at the nursing home. It is absolutely delicious although a little too sweet for me. The second time the contraband passion fruit appeared, I made it again and this time added the juice of one lemon!…. The look of guilty pleasure on my mum’s face as she dipped into the jar with a spoon was priceless.
Great idea to add a lemon Glenda to tone down the sweetness a little. I can just imagine the look of guilty pleasure from your mum which makes me smile! 🙂
I am about to make this and was just wondering do you make it with MC on or MC off? Thanks.
Hi Jodie, unless stated otherwise – all my recipes have the MC on. Enjoy! 🙂
Can you use granulated sugar or does it have to be raw? Is this the same recipe for the TM5?
Hi Catherine – yes granulated sugar would be fine to use. And yes all my recipes are suitable and tested in both the TM5 and the TM31. Enjoy! 🙂
Just wondering if the recipe can be tripled, or is that too much for the thermie?
Aunty Tanz trippleing would be too much for the TM. But whilst I haven’t tried – doubling should be ok.
This is so delicious. I have made it so many times for my household and for my dad. Never lasts long. I usually make a double batch and the TM5 handles it well.
Thanks Jaime – yes if only passionfruit were in season 12 months of the year!! 🙂
I’ve made this a few times now…WOW!! I have a family that won’t eat Lemon Meringue Pie – one of my favourite desserts! – so I have started making Passionfruit Meringue Pie instead and it goes down a treat! I have been changing it slightly and using 2 full eggs and 3 egg yolks which makes it thicker. Whatever is left over after pie making definitely doesn’t last long…!! 🙂
Thank you Lisa – oh yum I’m drooling!
Love this but it is sweet so reduced the sugar to 170 gms ( doubled the recipe) – will reduce it further next time . Also increased the passionfruit pulp as my vine is very generous this season!
Maureen you’re very lucky to have a generous vine! Enjoy! 🙂
How many small jars to a batch roughly?
Hi Erin, it yields 350g so I’d say 1-2 jars depending on how small your jars are. 🙂
Hi Leonie. I’m a diabetic. Do you know what quantity of Xylitol to use to replace the raw sugar. The packet says 1:1 but I have found that to be too sweet in most recipes.
Colleen, I’m so sorry I’m not sure, but hoping someone on here will be able to help you. 🙂