Hi there! Two questions here:
I can’t stop eating Rose’s wonderful Passionfruit curd by the spoonful so I thought the next best thing would be to make a passiongruit tart. Should I add some gelatin - or does anyone have any other suggestions on how to add more “body” to the curd for filling a tart so that it’s slightly firmer, can slice cleanly and doesn’t succumb too quickly to warm conditions? I don’t really want to make the Passionfruit curd cream because I want to retain the intense flavour of the curd and not have it muted by the addition of cream.
Second, what’s the impact to the curd if I reduce the amount of sugar? I reduced the amount of sugar from The Cake Bible recipe to just 80% and still found it a little sweet. But I don’t want to continue reducing the sugar if it’s going to adversely affect my final curd.
Thanks in advance for the advice!