Lilikoi (Passion Fruit) Curd¶
Makes enough for 1 9-inch tart
Ingredients
- 1/2 cup lilikoi juice
- 50 g butter, melted
- ~1/3 cup sugar
- 1 egg, whisked
- cornstarch (possibly around 1.5-2 Tbsp?)
References
Note
I used this curd for my first lilikoi cheesecake tart and a raspbery/lilikoi cake, but have since used Tartine’s lemon curd recipt replacing the lemon with lilkoi (see Lemon Tart recipe). Both are good - I should do a direct comparison sometime. For this one, I used lilikoi juice instead of pulp, so I needed to add extra cornstarch to the topping since it didn’t thicken enough on it’s own. I’m not sure exactly how much I added since I did it after the fact (mixed in with a little of the topping to avoid clumps). It tasted great and ended up being the consistency I wanted, so I think using juice works well. The biggest mistake I made was that I added the egg when the lilikoi mixture was too hot, so a little bit of the egg scrambled and I had to remove it. Avoid that in the future, probably by using a thermometer.
Section author: Tori