Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
Passion fruit curd
How it's done
Passion fruit curd
In a pan, whisk together the passion fruit pulp and all the other ingredients up to and including the egg, bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens and turns creamy, remove the pan from the heat, continue to whisk briefly, leave to cool.
Place the butter, sugar and salt in a bowl, mix using the whisk attachment on a mixer. Add the egg and beat until the mixture becomes lighter in colour. Mix the flour, desiccated coconut and cardamom, combine to form a dough, flatten a little, cover and chill for approx. 1 hr.
Roll out the dough in batches between two sheets of baking paper to approx. 2 mm thick. Cut out circles (approx. 6 ½ cm in diameter), place on two baking trays lined with baking paper. Cut a small star or heart (approx. 2 cm in diameter) out of half of the biscuits.
Approx. 8 mins. per tray in the centre of an oven preheated to 180 °C. Remove from the oven, leave the biscuits to cool on a rack.
Stir the curd until smooth, spread over the biscuit bases. Dust the top half of the biscuits with icing sugar and place on top of the bases, serve immediately.
|Tip:||To make things easier, chill the rolled-out dough prior to cutting.|
|Shelf life:||Store the biscuits (without the curd) in an airtight container for approx. 2 weeks. As soon as the curd is on top of the biscuits, enjoy fresh. The curd can be covered and kept in the fridge for approx. 1 day.|
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