Tropical Apricot Curd
Yield 50 tartlet sized servings
3.75 cups sugar
1 cup + 1 tablespoon cornstarch
6 cups water
1.5 cups Tropical apricot puree
9 large egg yolks
.5 cup + 1 tablespoon butter cut into small cubes
1 teaspoon finely grated lemon zest
In a large saucepan, mix sugar and cornstarch together.
Blend with water.
In a separate bowl, combine tropical apricot puree with eggyolks. Whisk until well mixed then add to sugar mixture.
Cook until thickened over medium heat, about 20 minutes.Bring to soft boil and adjust flavor if necessary. Remove from heat.
Add butter and lemon zest and stir thoroughly.
Curd can be used for tart fillings and other pastrycreations.