Passion fruit has such lovely, distinct flavour and adds so much oomph to any dish it’s added to. It’s fantastic used in salad dressings and pairs well with asparagus, cheese like brie and other salad items like cucumber, rocket, and cocktail tomatoes. It’s great to use in desserts – ice creams, baked custards, tart fillings, coulis and curd. It’s just so versatile.
I made quite pleasant little passion fruit tarts which went down famously with some chopped strawberries. Well, I actually cheated a little – I was cleaning out the freezer and discovered a ball of sable pastry. I was so happy, because it’s my favourite pastry and it makes beautiful tarts!
The filling is fairly simple too. Passion fruit pulp, butter and egg yolks cooked gently until a wonderful bonding of the three ingredients happen – cooked just enough to thicken to a smooth, rich and absolutely gorgeous curd that coats the back of a spoon perfectly.