Tips + tricks

Sunday Tasmanian - Tassie Living - - TASTE -

+ YOU’LL NEED ABOUT six pas­sion­fruit to get the amount of pulp re­quired to make the pas­sion­fruit curd. + TRA­DI­TION­ALLY MADE with lemons, this twist on the clas­sic curd is great to have on- hand over sum­mer. You tarts, or serve it along­side crêpes. + FOR A QUICK CHEAT’S dessert, fold pas­sion­fruit curd through yo­ghurt and serve it with store- bought meringues. + STORE PAS­SION­FRUIT curd in air­tight jars in the re­frig­er­a­tor for up to 2 weeks.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.