Description
This vegan passion fruit tart features a crisp vegan shortcrust pastry filled with a luscious, tangy passion fruit curd made from fresh passion fruit pulp, sugar, and non-dairy milk thickened with cornstarch. The tart is chilled to set perfectly, offering a refreshing tropical dessert that is dairy-free and full of vibrant flavor.
Ingredients
Scale
For the Vegan Shortcrust Pastry
- 1 batch vegan shortcrust pastry (see note 1)
For the 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 milk)
- 50 g cornstarch (see note 3)
- 100 g vegan butter (block-style, cold and cubed, see note 4)
Instructions
- Bake and cool the pastry: Prepare the vegan shortcrust pastry and blind-bake it according to the recipe’s instructions for step 5. Allow the pastry shell to cool completely to room temperature before proceeding.
- Prepare the passion fruit pulp: Slice the tops off the passion fruits and scoop the pulp and seeds into a food processor. Blitz for about 30 seconds to separate the juice from the seeds.
- Sift the pulp: Pour the blended mixture through a fine-mesh sieve, pressing gently to strain out the seeds and extract smooth passion fruit juice.
- Simmer passion fruit mixture: Transfer the passion fruit juice and granulated sugar to a large saucepan. Heat over medium heat to a gentle simmer, whisking frequently to dissolve the sugar.
- Make cornstarch slurry: In a separate bowl, whisk together the cornstarch and non-dairy milk until a smooth paste forms.
- Thicken the curd: Add the cornstarch slurry to the simmering passion fruit mixture. Reduce heat to medium or low if using gas, and stir continuously for 3-5 minutes until the curd thickens enough to coat the back of a spatula without running off. Remove from heat.
- Strain and incorporate vegan butter: Place the cold cubed vegan butter in a large mixing bowl, set a fine-mesh sieve on top, and pour the hot curd through it. Use a spatula to press curd through the sieve if necessary, then whisk the curd and butter together until smooth and well combined.
- Fill the tart: Pour the passion fruit curd filling into the cooled tart shell. Use an offset spatula to smooth the surface evenly. Using a turntable can help with smoothing.
- Chill to set: Refrigerate the tart for at least 6 hours or overnight to allow the filling to set firmly. The surface should be firm to the touch when ready.
- Garnish and serve: Optionally decorate the tart with fresh passion fruit pulp and pipe some whipped coconut cream on top before serving.
- Storage: Store the tart in an airtight container or cover with plastic wrap and keep refrigerated for up to 4 days.
Notes
- Note 1: For the vegan shortcrust pastry, use a recipe that provides a sturdy, buttery, dairy-free crust suitable for blind baking.
- Note 2: Using fresh passion fruits ensures the best flavor. Approximately 12 passion fruits yield about 240 g of pulp.
- Note 3: Cornstarch acts as a thickening agent to create a custard-like consistency without eggs or dairy.
- Note 4: Block-style vegan butter should be cold and cubed to incorporate smoothly into the curd after straining.
