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Passion Fruit Curd Tartlets

Enough to fill about 50 small tartlet shells

Karen Binder, Madison Park Café Catering, Seattle

2/3 cup The Perfect Purée Passion Fruit Concentrate, thawed
3 whole eggs plus 3 egg yolks
1 cup sugar
1 tbsp. lemon juice
4 oz. sweet butter
Method:
1. Whisk together eggs, egg yolks and sugar over a bain marie.
2. When pale yellow and smooth, add the purée and continue whisking until the mixture begins to thicken. Cut in the butter and continue stirring over heat until the mixture is thick enough to coat a spoon.
3. Cool and store in refrigerator then use as filling.