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Passion Fruit Curd Crumble Shortbread

/ Categories Tricks of the trade, Recipes / Author:

Passion Fruit Curd Crumble Shortbread

Has the Great British Bake Off inspired you to bake your own biscuits? Perhaps not quite a 3D portrait in matcha and white chocolate biscuit form but these passion fruit curd crumble shortbread would hold their own in the signature bakes round.

Ingredients

Shortbread
165g butter, softened
100g caster sugar
1 tsp vanilla essence
100g cornflour
300g plain flour

Passion fruit curd
110g passion fruit pulp (about 4 - 5 ripe passion fruits)
125g caster sugar
2 medium eggs
70g butter
1 tbsp cornflour

Instructions

  1. First make the curd. Scrape the passionfruit pulp into the small bowl of a food processor (not a blender as it will break up the seeds) and whizz until the seeds are quite separate from the juice. Sieve the juice (checking you have 110g) into a small saucepan and stir in the sugar.
  2. Beat the eggs and add to the pan. Cut the butter into cubes and add to the pan. Slake in the cornflour with a little water or some of the passionfruit juice. (This means adding a little cold liquid to the cornflour and stirring until it is a smooth paste, before stirring into the cold mixture to avoid getting lumps).
  3. Heat over a medium flame, stirring, until the ingredients have melted and then thickened until the mixture is the thickness of custard (or lemon curd).
  4. Sieve into a bowl or jar and allow to cool before refrigerating.
  5. Heat the oven to 170°C.
  6. Next make the shortbread. Cream the butter with the sugar and vanilla essence until light and fluffy. Sift the flours over the creamed mixture and stir to try and incorporate into the mixture and then use your hands and knead lightly to make a dough. (It takes a little time to bring the dough together).
  7. Line a 20 x 20cm cake tin with baking parchment. Push 2/3 of the shortbread mixture into the bottom of the tin with your fingers or the back of a spoon. Cover with the passionfruit curd and spread it out evenly. Crumble the remaining shortbread mixture over the top. Bake for 20 – 25 minutes or until the shortbread crumble is browning and the curd is bubbling up a little.
  8. Allow to cool in the tin for a few minutes or until it has set, then cool on a wire rack before cutting into squares.

Author: Ailie Bishop

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