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Passionfruit Curd Tartlets

Growing up my parents always had a couple of passionfruit vines growing on the fence. Every summer we would be able to pick some, cut them in half, and spoon out their delicious pulp. If they were too sour, we’d add a sprinkle of sugar, and keep right on going. Passionfruit went our Christmas  pavlovas, and sometime mum would make passionfruit cordial as a summer treat.

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Mum used to make lemon curd regularly, and occasionally, if there were lots of passionfruits, she made passionfruit curd instead. At the same time she would bake a big batch of little shortcrust pastry cases to keep just in case some one dropped by. Then she could just whip out the cases and a jar of curd, and just like that, a whole lot of little lemon or passionfruit tarts were ready to offer to our guest.

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Here on the farm it is too cold to grow passionfruits, so they are a treat we don’t have very often. Last week in town though, I saw some bags of them going cheap, so I grabbed a couple and decided to introduce my kids to one of my childhood memories. Make the curd on it’s own, and devour it on toast or bread, or whip up a few tart cases, drop a spoonful of curd in, and make a special morning tea. Either way is delicious.

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Passionfruit Curd
 
Print
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
Author: Jo @ Country Life Experiment
Serves: 375ml
Ingredients
  • 12 passionfruits
  • 150g sugar
  • 2 eggs
  • 2 egg yolks
  • 100g butter
Method
  1. Remove the pulp from 10 of the passionfruits. Place the pulp in a food processor for 10 seconds to loosen the juice. Pass the pulp through a sieve to remove the seeds. Add the pulp from the remaining two passionfruits to the juice
  2. Whisk together the eggs, egg yolks, and sugar in a small bowl until smooth.
  3. Melt the butter gently in a saucepan on a low heat.
  4. Stir in passionfruit juice and pulp, and the egg mixture.
  5. Slowly stir gently and continually until the mixture thickens. This should take 5 to 10 minutes.
  6. Once the mixture has thickened remove immediately from the heat and continue to stir for a further minute to prevent it from separating.
  7. Cool slightly and pour into a 375ml jar.
  8. Store in the fridge
3.5.3208

Apple Scrolls-3
Sweet Shortcrust Pastry
 
Print
Prep time
5 mins
Cook time
6 mins
Total time
11 mins
 
Author: Jo @ Country Life Experiment
Serves: 40 tartlets
Ingredients
  • 1¾ c plain flour
  • ½c caster sugar
  • pinch salt
  • 125g butter
  • 1 egg + 1 egg yolk
Method
  1. Place the flour, sugar, salt, and butter in a food processor and process until the mixture resembles bread crumbs.
  2. Add in the egg and egg yolk and process again until the mixture comes together to form a dough.
  3. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  4. Roll and cut to the desired size and shape.
  5. Bake at 200*c
Notes
For the tartlets I used a 7cm cutter to line the tart pans. The pastry took 6 minutes to bake.
3.5.3208

Pumpkin & Feta Pull Apart (1)

 

Did you have passionfruit growing on your fence as a child?

 

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Reader Interactions

Comments

  1. The Purple Ladle says

    May 4, 2016 at 11:15 am

    Passionfruit is one of my absolute favourite fruits – what a great recipe and so versatile too!

    Reply
  2. Shari from GoodFoodWeek says

    May 3, 2016 at 3:22 pm

    Oh man, I am addicted to lemon curd at the moment – so I think that I should have a go at making a passionfruit curd {same same, but different?}.

    Reply
    • Jo@CountryLifeExperiment says

      May 7, 2016 at 3:34 pm

      Love lemon curd too! Toby often takes lemon curd sandwiches to school.

      Reply
  3. Vicki @ Boiled Eggs & Soldiers says

    May 2, 2016 at 4:12 pm

    I’m a recent passionfruit curd convert so these look amazing to me! Yum. Thanks so much for sharing with YWF too.

    Reply
  4. Lisa @ Chocolate Meets Strawberry says

    May 2, 2016 at 9:10 am

    There’s nothing quite like the satisfaction of making something completely from scratch, is there? I love that you have made both the passionfruit curd ANDthe shortcrust pastry for these from scratch, Jo! And oh boy do they look delicious 🙂

    Reply
    • Jo@CountryLifeExperiment says

      May 7, 2016 at 3:36 pm

      Making pastry in a food processor has been a game changer for me – also I always roll pastry between two sheets of baking paper rather than on a bench with flour. It makes it so much easier to handle. I should film a tutorial showing how to do it some time!

      Reply

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Hi, I’m Jo

I'm a city girl turned farmer's wife, school teacher, ideas woman, and mum to three country kids. Country Life Experiment is all about simple country living, growing and making our own food, and life on our family farm in rural Australia. Join me as I give country living a try. Read more...
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We’re getting to the end of the summer break 😭. The kids have been staying up late, sleeping in, swimming and kayaking on the dam, reading and watching movies, and giving the LEGO a good run. I’ve been reading, sorting out things (it’s what I do in January), binge watching Netflix, and cooking. In the evenings I go for a walk and always arrive back to this view as the sun is setting. Also, I haven’t taken down the Christmas lights yet, and I probably won’t for a while longer because they are so pretty. Not ready for summer to end!
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It’s been a busy old day around here. Washing be It’s been a busy old day around here. Washing bed linen, getting rid of the cobwebs that spring up so quickly. I even pulled everything out on the bathroom vanity and gave it a purge and deep clean. I have no idea how half the stuff got there 🤷‍♀️. For me January is a time to reset the house, de clutter and get sorted. Something about a new year perhaps? 🤔
Anyhow, here’s a pic of my freshly decobwebbed (totally a word) window  which makes me happy- just don’t look too closely!
I’ve been baking today, in between watching the I’ve been baking today, in between watching the news coming out of the US in disbelief. The mulberry tree has begun to fruit so I whipped up this mulberry yoghurt cake. It’s delicious and easy. The mulberries go all jammy and the cake is soft and not too sweet. Perfect comfort food with a hot drink when it feels like the world has gone mad.
We’re beginning 2021 in the best way; at the bea We’re beginning 2021 in the best way; at the beach with cousins. Despite the occasional rain we are enjoying swimming, playing board games and just hanging out together.
Top 9 2020 Drought and lots of pics around the far Top 9 2020
Drought and lots of pics around the farm (and a bit of green at the end) really does sum up the year.

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Hi, I’m Jo

City girl turned farmer's wife, school teacher, ideas woman, and mum to three country kids. Country Life Experiment is all about simple country living, growing and making our own food, and life on our family farm in rural Australia. Join me as I give country living a try. Read more...
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