Pine lime curd

https://myfoodbook.com.au/recipes/show/pine-lime-curd

This curd was delicious as a dessert with coconut yoghurt and a scattering of flaked almonds. It's also great as a spread on toast or English muffins, Anne

Ingredients

1 x 432g tinned pineapple rings in juice; 3 egg yolks; 1 whole egg; ½ cup (110g) caster sugar; Juice and zest of a lime; 125g chilled butter, diced

Method

Place pineapple rings and juice into the bowl of a food processor. Process until smooth. Strain through a fine sieve and discard pulp (I didn’t discard the pulp, I used it as a base for a fruit smoothie, with the leftover juice as well). Measure out ⅔ cup of the pineapple juice.

Place egg yolks, egg and sugar into a saucepan and whisk until combined. Stir in ⅔ cup pineapple juice and 1 tbsp lime juice. Cook over medium-low heat, stirring for 2-3 minutes until sugar has dissolved and mixture begins to thicken.

Reduce heat to low and gradually add butter, 3-4 pieces at a time, whisking continuously until melted. Continue until mixture thickens and all the butter has been added. Curd is ready when it coats the back of a spoon. Pour into a clean bowl and stir through lime zest.

Cover the curd surface with plastic wrap to prevent it from forming a skin. Let cool to room temperature then refrigerate until cold.

Pineapple Charlotte

85g pkt pineapple jelly crystals; 250ml (1 cup) boiling water; 300g pkt Savoiardi (sponge finger biscuits); 750ml (3 cups) thickened cream; 130g (1/2 cup) lemon curd – I used the Monkey Butter I made recently (recipe about 3 blog posts back) Anne

Place the jelly crystals in a heatproof bowl. Pour over boiling water. Stir to dissolve the crystals. Set aside, stirring occasionally, for 5 minutes or until cooled slightly. Place in the fridge for 1 hour or until chilled.

Meanwhile, line the base of a 20cm springform pan with baking paper. Trim 13 biscuits so they reach 1cm over the rim of the pan (reserve offcuts). Place trimmed biscuits, side by side, around the edge of the pan to fit snuggly. Arrange remaining biscuits and some of the offcuts over the base of the pan to cover.

Use electric beaters to beat 450ml (1 3/4 cups) cream in a large bowl until soft peaks form. Gradually add the jelly mixture and beat until firm peaks form (do not over beat).

Spread half the lemon cream mixture over the biscuit base. Top with half the lemon curd. Use a skewer to create a swirled effect. Top with remaining lemon cream mixture. Place in the fridge for 6 hours, or overnight, until set.

Carefully remove the charlotte from pan and transfer to a serving plate. Use electric beaters to beat the remaining cream in a large bowl until soft peaks form. Use a piping bag fitted with a 2.5cm star nozzle to pipe cream over the top of charlotte and drizzle with the remaining lemon curd.

Use a hot knife to cut into wedges to serve.

Pine Lime Curd

                                        

Thanks for this recipe Sharon, it is delicious https://www.australianeggs.org.au/recipes-and-cooking/pine-lime-curd

Ingredients:

1 x 432g tinned pineapple rings in juice; 3 egg yolks; 1 whole egg; ½ cup (110g) caster sugar; juice and zest of a lime; 125g chilled butter, diced

Method:

Place pineapple rings and juice into the bowl of a food processor. Process until smooth. Strain through a fine sieve and discard pulp (I kept the pulp and used it in a delicious pineapple, cucumber, lime and mint drink, Anne). Measure out ⅔ cup of the pineapple juice. 

Place egg yolks, egg and sugar into a saucepan and whisk until combined. Stir in ⅔ cup pineapple juice and 1 tbsp lime juice. Cook over medium-low heat, stirring for 2-3 minutes until sugar has dissolved and mixture begins to thicken. 

Reduce heat to low and gradually add butter, 3-4 pieces at a time, whisking continuously until melted. Continue until mixture thickens and all the butter has been added. Curd is ready when it coats the back of a spoon. Pour into a clean bowl and stir through lime zest. 

Cover the curd surface with plastic wrap to prevent it from forming a skin. Let cool to room temperature then refrigerate until cold.

Pineapple Curd Tart

Thanks for these photos and recipe Marie R! It looks delicious!

https://www.woolworths.com.au/shop/recipes/pineapple-curd-tart

Ingredients for 10 servings

250g gingernut biscuits, broken; 250g butter, chopped; 1/3 cup moist coconut flakes; 2 free range eggs; 3  egg yolks; 1 1/2 cups caster sugar 1 and 1 half cups caster sugar; 2 tbs cornflour; 3/4 cup pineapple juice; 1 1/3 cups thickened cream; 1/2 pineapple, cut in half, sliced; 2/3 cup sour cream

Method

Place biscuits and 2 tbs coconut in a food processor. Process until crushed. Melt 125g butter, and add to biscuits. Process until combined. Press mixture over base and side of a 11x33cm (base) loose-based rectangular fluted tart pan. Chill for 15 minutes.

Place remaining butter, eggs, egg yolks and 3/4 cup sugar in a large heatproof bowl. Whisk cornflour with 1/2 cup pineapple juice. Add to butter mixture. Place the bowl over a saucepan of simmering water. Cook, whisking, for 10-15 minutes or until thickened and curd coats the back of a spoon. Spoon curd into biscuit shell. Smooth. Chill for 30 minutes.

Meanwhile, place remaining sugar in a large non-stick frying pan with remaining juice. Stir over low heat for 2 minutes or until sugar dissolves. Add pineapple. Increase heat. Boil for 5 minutes or until golden. Cool. Transfer pineapple to a sheet of baking paper.

Using an electric mixer, beat cream and sour cream in a large bowl until stiff peaks start to form. Toast remaining coconut. Serve tart topped with cream, caramelised pineapple, toasted coconut and caramel syrup.

Pineapple and coconut curd

The Produce Companion: From balconies to backyards, the complete guide to growing, pickling and preserving, Meredith Kirton and Mandy Sinclair 2015 Australia

Jams and Fruit Curds: Pineapple and Coconut Curd

Approx. 250g (9oz) peeled pineapple;125ml (4 fl z/ ½ cup) coconut cream; 200g (7oz) chilled unsalted butter, diced; 1 egg plus 7 egg yolks, lightly beaten

Push the pineapple through a juicer or blend to a puree in a blender, then strain and measure 125ml (4 fl oz/1/2 cup) of juice. Pour into a saucepan and add the coconut cream. Heat until the mixture is hot to touch, then remove from the heat.

Whisk in the butter until it melts, then add the beaten eggs and whisk until well combined. Return to low heat and cook for 10-15 minutes, whisking constantly, until the mixture forms a thick curd make sure you remove the curd from the heat before it separates. If you are worried about it separating, you can occasionally remove the pan from the hat while continuing to whisk. (This is tricky … I found 8 minutes was plenty, Anne)

Ladle the curd into warm sterilised jars and seal immediately. Store in the refrigerator for up to 3 weeks.

Delicious on a slice of toast or a croissant!