Description
This vegan Passion Fruit Tart features a crisp shortcrust pastry filled with a smooth, tangy passion fruit curd made from fresh passion fruit pulp, sugar, and non-dairy milk thickened with cornstarch. The tart is chilled until set and can be optionally garnished with fresh passion fruit and whipped coconut cream, making a beautifully vibrant and refreshing dessert perfect for warm weather or any special occasion.
Ingredients
Scale
Pastry
- 1 batch vegan shortcrust pastry (prepared separately)
Passion Fruit Filling
- 240 g passion fruit pulp (extracted from approximately 12 passion fruits)
- 150 g granulated sugar
- 240 ml non-dairy milk (soy, oat, or almond)
- 50 g cornstarch
- 100 g vegan butter (block-style, cold, cut into cubes)
Instructions
- Bake and cool the pastry: Prepare the vegan shortcrust pastry according to your recipe and blind-bake it as per the instructions (step 5 of the referenced pastry recipe). Once baked, allow the pastry shell to cool completely at room temperature.
- Prepare the passion fruit pulp: Slice the tops off the passion fruits and scoop out the pulp and seeds. Place them in a food processor and blitz for about 30 seconds to separate the juice from seeds and pulp.
- Sift the pulp: Pour the blended passion fruit mixture through a fine-mesh sieve to separate and discard the seeds, retaining the smooth pulp and juice.
- Simmer the pulp and sugar: In a large saucepan, combine the sieved passion fruit pulp and the granulated sugar. Heat over medium heat and bring to a gentle simmer while whisking frequently to dissolve the sugar.
- Prepare the cornstarch slurry: In a separate bowl, whisk together the cornstarch and non-dairy milk until smooth, forming a paste with no lumps.
- Thicken the filling: Slowly add the cornstarch slurry to the simmering passion fruit mixture. Continue cooking on medium heat (or low heat if using a gas stove), whisking constantly for 3 to 5 minutes, until the mixture thickens sufficiently to coat the back of a spatula without running off.
- Strain and incorporate vegan butter: Place the cold vegan butter cubes in a large mixing bowl and set a fine-mesh sieve on top. Pour the hot passion fruit curd through the sieve, pressing with a spatula to extract all curd. Whisk the curd into the butter until the mixture is smooth and creamy.
- Fill the tart shell: Pour the passion fruit filling into the cooled tart shell and spread evenly using an offset spatula. Using a turntable can make smoothing easier.
- Chill to set: Refrigerate the tart for at least 6 hours or overnight, until the filling is firm to the touch.
- Garnish (optional): Decorate the tart with fresh passion fruit pulp and pipe whipped coconut cream on top if desired before serving.
- Storage: Store the tart in an airtight container or covered with plastic wrap in the refrigerator. It will keep well for up to 4 days.
Notes
- Note 1: The vegan shortcrust pastry should be prepared and blind-baked beforehand as detailed in the referenced recipe.
- Note 2: It typically takes about 12 medium passion fruits to yield 240 g of pulp for the tart filling.
- Note 3: Cornstarch acts as a thickening agent creating a silky texture for the passion fruit curd.
- Note 4: Use firm block-style vegan butter that can be cubed and remains cold for the best texture in the filling.
