Passionfruit Curd Tarts
If you have prviously run into fruit curds, almost certainly they were made with either lemon, orange, or lime juice. However, many other acidic fruits will also make excellent curds. Here we use tart-sour juice from passionfruit to make a unique and excellent curd, and then use these to fill little shortcake cups for an excellent small desert or teatime treat. 1/3 cup strained passionfruit pulp Combine all ingredients in the top of a double boiler and place over the bottom of the double boiler filled with 4 cups of water and heated to boiling. Stir/whisk ingredients constantly until the mixture thickens and coats the back of a spoon. Remove from heat and place curd into a sealed container. Refrigerate overnight. Shortbread Cups16 tablespoons (2 sticks) butter, warmed to room temperature Preheat oven to 350° F. Lightly butter and flour the wells of a 12-count ½ cup cupcake pan. Tap out any remaining extra flour. Using a bench mixer with a paddle attachment, beat the butter at medium speed until creamy. Add in the powdered sugar and vanilla and continue beating for 2 minutes until the mixture is light. Reduce the mixer speed to low and add in the flour. Continue processing until the flour is incorporated and forms a ball. Place 2 tablespoons of dough into each cupcake well, and press out evenly. Smooth down the top rims. Any extra dough may be patted into a ½” thick circle and placed on a bit of parchment paper on a small pan. Place pan(s) in oven and bake for 20-25 minutes until the crusts have turned a golden brown and are baked through. Remove from oven and gently remove the shortbread cups from the pan when they are cooled but still warm. Let cool completely on a baking rack. Just before serving place just enough curd into each well to just fill (no more than 2 tablespoons). Archive |
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