HOW TO MAKE PASSIONFRUIT CURD (for a tart)
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- Опубліковано 4 жов 2024
- This passionfruit curd recipe is perfect for the most delicate tart. The addition of lemon juice amplifies the fragrant passionfruit while providing acidity and balance. A simply elegant curd recipe to rival all others? Quite possibly.
This is no instant curd recipe - it takes very little effort to prepare, however it does need time, as all good things do.
Recipe
1 cup / 250 ml juice
9 whole free range eggs
1.5 cup / 350 gm sugar
1.25 cup / 300 ml cream
Oven at 120 C / 250 f
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KenLo Cranouques - 106_Skookinhuh!! - Навчання та стиль
Cool recipe!
Reliable too!
Perfect presentation! Thank You!
Thank you , good Sir!
Amazing recipe mate!
Cheers man!! My appreciation never fades. Ive got lemons on my tree and this tart is happening on the weekend.
Hi, this tart looks delicious. I have a couple of questions about the recipe.
Did you use your pate sucree or pate brisee recipe for the base?
What is the diameter of your tart pan?
Did you use single or double/whipping cream?
Your help is most appreciated and thank you for the video.
Hi Sandy, I used Pate Sucree, though both will suit your personal preference for sweetness! This recipe fills a 25 - 30 cm tart frame nicely. I have used used single or double whipping cream with equal success in the past. Any leftover curd can be cooked in a small bowl for keepsake. Thanks for watching!
I relish the nostalgia of this recipe - one learned from Chef Sellors as a 4th year apprentice. It was the greatest test for me at one point, amongst the million other daily tasks, I was learning to perfect the curd (typically the last task of my long day) - lining the frame - portioning perfectly - torching the top (dried sugars dusted; protecting the pastry from sugar and flame) - to the final rocher of vanilla icecream (made and churned this also). So many steps before the server took the plate. I cherish every step now, but back then not so much!!
If you eventually separate the cream then what is the purpose? Does it add more air or make the texture more velvety?
Hey Mary .Mary the finished result is a clean, glassy curd with a balanced sharpness form the citrus. The cream rises due to light whipping and acts as a cleanser, even a filter, leaving a pure curd below. You will find other recipes which retain the cream, providing a rich outcome. Simple preference I guess! Give it a try though - it truly is a superb recipe. Thanks for your comment!!
genius👌🏻
#macgyver
how much does it makes?
Loving your videos. Keep it up :)
Thanks Tom.
You sir, are a legend.
What kind of cream? Thank you in advance!
Hey Brian, I use standard thickened cream. I made this tart last week with a few meyer lemons. Easily makes my all-time top two. Good luck!
Thank you for the video. Can the tart go to the oven with the seeds on top of the curd? Does it still work? Perhaps the trouble then is to know when the curd is set...
Thanks Firex! This style of curd is quite thin until it sets. You may have some suspended through but .......Give it a shot!! Check out 2:39 for setting advice!
what size is the tart tin?
26 cm / 10 inch with left over curd. You could use a 30cm
Wot happened to ya more vids man
Life got in the way man. Been producing content recently after a long time off. Good to be back in the saddle, will upload in due time.
Shirley Silva this is not chantilly - this recipe just needs a bit of whipped cream... but here is a link to my Chantilly cream video! - ua-cam.com/video/1-ATwTv9BqM/v-deo.html
+Mr Kitchen Oh ok thanks :D
this cream is Chantilly?
Hey sorry I`m late. No, it`s not. This is my cream Chantilly:
ua-cam.com/video/1-ATwTv9BqM/v-deo.html
My guy made a separatory funnel out of a milk jug...
Clever guy