Passion fruit jam (with lemon curd tarts):
Scoop out the pulp of around 10 passion fruits into a small saucepan. Add 150g sugar and simmer for about 5 minutes or until the consistency thickens (think honey). Pour into a jam jar and refrigerate. This will keep for some time and can be used to drizzle on cakes, meringues, etc.
How I served it:
At Ottolenghi (where this recipe comes from) they serve it drizzled on lemon curd meringue tarts. Here’s my easy at-home recipe for last minute desserts.
Fill mini butter pastry cases with lemon curd (I bought both ready-made at M & S). Place a dollup of passion fruit jam on top and serve.
