Passion Fruit and Lemon Curd Tart
- 4 large eggs (200 grams)
- 4 large egg yolks (74 grams)
- 1 cup (200 grams) granulated sugar
- ¾ cup (180 grams) passion fruit purée*
- 2 tablespoons (6 grams) lemon zest
- ¼ cup (60 grams) fresh lemon juice
- ½ teaspoon (1.5 grams) kosher salt
- ½ cup (113 grams) unsalted butter, cubed and softened
- Pâte Sablée (recipe follows)
- Italian Meringue (recipe follows)
- Place a fine-mesh sieve over a medium bowl; set aside. In another medium bowl, whisk together eggs and egg yolks until well combined; set aside.
- In a medium saucepan, whisk together sugar, passion fruit purée, lemon zest and juice, and salt. Cook over medium-low heat until sugar is dissolved and mixture begins to steam. (Do not boil.) Pour hot passion fruit mixture into egg mixture in a slow, steady stream, whisking constantly. Return mixture to saucepan. Cook, stirring slowly and constantly in a figure eight motion with a silicone spatula, until curd is thickened and can coat the back of a spoon and an instant-read thermometer registers 180°F (82°C) and 182°F (83°C), 10 to 12 minutes.
- Press curd through prepared sieve into bowl, discarding solids. Stir in butter, 1 to 2 cubes at a time, letting each cube melt before adding the next. Pour curd into prepared Pâte Sablée. Cover with a piece of plastic wrap, pressing wrap directly onto surface of curd to prevent a skin from forming. Chill until set; refrigerate at least 4 hours and freeze for 30 minutes. Alternatively, refrigerate for 24 hours.
- When ready to serve, top with Italian Meringue. Using a handheld kitchen torch, carefully brown meringue. Serve immediately.
*We used Canoa Passion Fruit Purée, available at Latin American food stores or online.
Recipe by Bake from Scratch at https://bakefromscratch.com/passion-fruit-lemon-curd-tart/
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