Description
This Easy Passion Fruit Curd is a vibrant, eggless, and vegan-friendly dessert spread made with fresh passion fruit pulp, non-dairy milk, and vegan butter. Perfect for adding a tropical twist to pastries, cakes, or toast, this curd is simple to prepare with a velvety smooth texture and tangy flavor.
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, cut into cubes)
Instructions
- Prepare the passion fruit pulp: Slice the tops off the passion fruits and squeeze the pulp and seeds into a food processor. Blitz for around 30 seconds to separate the juices from the seeds.
- Sift the pulp: Pass the mixture through a fine-mesh sieve to separate the seeds from the juice. Reserve some seeds to add back later if desired.
- Simmer the juice and sugar: In a large saucepan, combine the passion fruit pulp and sugar. Bring to a simmer over medium heat, whisking often to dissolve the sugar.
- Make the cornstarch slurry: In a bowl, whisk together the cornstarch and non-dairy milk until a smooth paste forms.
- Thicken the curd: Add the cornstarch slurry to the saucepan. Cook over medium heat (or low for gas stoves), whisking continuously for 3-5 minutes until the mixture thickens and coats the back of a spatula.
- Strain and add vegan butter: Place cold vegan butter in a large mixing bowl. Pour the hot curd mixture through a fine-mesh sieve set over the bowl, using a spatula to push it through if needed. Whisk the curd into the butter until smooth and fully incorporated.
- Chill the curd: Cover the surface with plastic wrap and let cool at room temperature for 10-15 minutes. Then refrigerate for about 1 hour to thicken further.
- Store and serve: Store in an airtight jar in the refrigerator for up to 1 week. Reheat gently over a double boiler if needed for a runnier consistency or freeze for several months.
Notes
- You can reserve some passion fruit seeds to add texture back into the curd after straining if you prefer.
- Choose non-dairy milk varieties like soy, oat, or almond based on your preference for creaminess and flavor.
- Use block-style vegan butter for best texture and flavor incorporation.
- This curd is eggless and vegan, making it suitable for those dietary preferences.
- Reheat gently over double boiler to avoid curd separation if you want it smoother or softer after chilling.
- Can be used as a spread, filling, or topping in various desserts and baked goods.
