Description
This Easy Passion Fruit Curd is a luscious, eggless dessert spread bursting with tropical passion fruit flavor. Made with non-dairy milk and vegan butter, it is perfect for vegan diets and offers a creamy, tangy addition to toast, cakes, or as a filling. The curd is thickened with cornstarch for a smooth consistency and naturally sweetened with granulated sugar. It’s simple to prepare on the stovetop and can be enjoyed fresh or chilled.
Ingredients
Scale
Passion Fruit Curd Ingredients
- 240 g passion fruit pulp (extracted from approximately 12 passion fruits)
- 150 g granulated sugar
- 160 ml non-dairy milk (soy, oat, or almond)
- 40 g cornstarch
- 60 g vegan butter (block-style, cold and cubed)
Instructions
- Prepare the Passion Fruit Pulp: Slice the tops off the passion fruits and scoop out the pulp and seeds into a food processor. Blitz for about 30 seconds until the juice separates from the seeds.
- Sift the Juice: Pass the blended mixture through a fine-mesh sieve to separate the seeds from the juice. You may reserve some seeds to add back in later if desired.
- Simmer the Mixture: In a large saucepan, combine the passion fruit pulp and sugar. Bring to a gentle simmer over medium heat, whisking frequently to dissolve the sugar.
- Make Cornstarch Slurry: In a separate bowl, whisk together the cornstarch and non-dairy milk until smooth to create a slurry.
- Thicken the Curd: Add the cornstarch slurry to the simmering passion fruit mixture. Cook on medium to low heat, whisking constantly for 3-5 minutes until the curd thickens and coats the back of a spatula.
- Sieve and Combine with Vegan Butter: Place the cold vegan butter in a large mixing bowl and set a fine-mesh sieve on top. Pour the hot curd through the sieve, pressing through with a spatula if necessary, and whisk until smooth and creamy.
- Chill the Curd: Cover the curd surface with plastic wrap and let it cool for 10-15 minutes. Then refrigerate for at least one hour; the curd will continue to thicken during chilling.
- Storage: Store the curd in an airtight jar in the refrigerator for up to one week. For same-day use, it can remain sealed at room temperature. To loosen, gently warm it over a double boiler. It also freezes well for several months, thawing overnight in the refrigerator.
Notes
- Ensure the passion fruits are ripe for the best flavor and juice yield.
- You can substitute sugar with other sweeteners according to taste.
- Use cold vegan butter for optimal creaming and texture in the final curd.
- Reserved seeds can add texture if mixed back into the curd after thickening.
- Chilling enhances the texture and depth of flavor in the curd.
