Description
This vegan passion fruit tart features a crisp, buttery shortcrust pastry filled with a tangy and luscious passion fruit curd made from fresh pulp and non-dairy milk. Perfectly chilled to set, it offers a refreshing tropical dessert option that’s dairy-free and bursting with vibrant flavor.
Ingredients
Scale
Pastry
- 1 batch vegan shortcrust pastry (prepared separately, see note 1)
Passion Fruit Filling
- 240 g passion fruit pulp (extracted from approximately 12 passion fruits, see note 2)
- 150 g granulated sugar
- 240 ml non-dairy milk (soy, oat, or almond)
- 50 g cornstarch (see note 3)
- 100 g vegan butter (block-style, cold, cubed, see note 4)
Instructions
- Bake and cool the pastry: Prepare the vegan shortcrust pastry and blind-bake it according to the referenced recipe’s step 5 instructions. Once baked, let the pastry cool down to room temperature before proceeding.
- Prepare the passion fruit pulp: Cut off the tops of the passion fruits and scoop the pulp and seeds into a food processor. Blend for about 30 seconds to separate the juice from the seeds.
- Sift the pulp: Pour the blended mixture through a fine-mesh sieve to strain out and discard the seeds, keeping only the smooth juice.
- Simmer the mixture: Combine the passion fruit juice and granulated sugar in a large saucepan. Heat over medium heat, whisking frequently until it reaches a simmer.
- Make the cornstarch slurry: In a separate bowl, whisk together cornstarch and non-dairy milk until a smooth paste forms.
- Thicken the curd: Slowly add the cornstarch slurry into the simmering passion fruit mixture. Continue stirring constantly over medium to low heat for 3-5 minutes, until the mixture thickens enough to coat the back of a spatula.
- Strain and combine with butter: Place the cold vegan butter in a large mixing bowl. Pass the hot curd through a fine-mesh sieve into the bowl, pressing with a spatula if needed to extract all the curd. Whisk thoroughly until the mixture is smooth and evenly combined with the butter.
- Fill the tart shell: Pour the passion fruit curd into the cooled vegan tart crust. Smooth the filling evenly using an offset spatula. Using a turntable can help achieve a neat finish.
- Chill to set: Refrigerate the filled tart for at least 6 hours or preferably overnight until the filling is firm to the touch.
- Garnish and serve: Optionally decorate the tart with fresh passion fruit seeds and pipe whipped coconut cream on top before serving for added visual appeal and flavor.
- Storage: Store any leftovers in an airtight container or cover with plastic wrap and refrigerate. The tart will keep fresh for up to 4 days.
Notes
- Note 1: The vegan shortcrust pastry recipe is prepared separately and requires blind baking prior to filling.
- Note 2: Approximately 12 passion fruits yield the 240g pulp needed for the curd.
- Note 3: Cornstarch is used as a thickening agent to create the curd’s smooth texture.
- Note 4: Use block-style cold vegan butter for best consistency and to achieve a creamy filling.
