Description

This Easy Eggless Passion Fruit Curd is a vibrant, tangy spread made with fresh passion fruit pulp, sugar, non-dairy milk, cornstarch, and vegan butter. Perfectly thickened and silky smooth, this dairy-free curd is ideal for those avoiding eggs and animal products. It can be enjoyed on toast, as a filling for cakes and tarts, or simply eaten by the spoonful. The recipe is straightforward, simmered gently on the stovetop, and chilled to achieve the perfect creamy consistency.

Ingredients

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 cut into cubes)

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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 until the juices separate from the seeds.
Sift the pulp: Pass the mixture through a fine-mesh sieve to separate seeds from the passion fruit juice. Optionally, reserve some seeds to add back later for texture.
Simmer: In a large saucepan, combine the passion fruit pulp and sugar. Bring to a 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 form a slurry.
Thicken the curd: Slowly add the cornstarch slurry to the simmering passion fruit mixture. Cook on medium heat (or low if using gas) while whisking continuously for 3-5 minutes until the mixture thickens enough to coat the back of a spatula.
Strain and incorporate butter: Place cold vegan butter cubes in a large mixing bowl. Using a fine-mesh sieve atop the bowl, pour the thickened curd through it, pressing with a spatula to help pass it through. Whisk the curd into the butter until smooth and fully combined.
Chill the curd: Cover the surface of the curd with plastic wrap and let it cool slightly for 10-15 minutes. Then transfer to the refrigerator to chill for at least 1 hour, allowing it to thicken further.
Store: Store chilled in an airtight jar in the fridge for up to 1 week. For same-day use, it can be kept at room temperature in a sealed jar. Reheat gently over a double boiler if a runnier consistency is desired. It can also be frozen for several months and thawed overnight in the fridge.

Notes

Use ripe passion fruits for the best flavor and yield of pulp.
Granulated sugar can be adjusted for sweetness preference.
Cornstarch acts as the thickening agent, ensuring the curd sets without eggs.
Vegan butter should be cold and cubed to incorporate smoothly after straining.
Passing the curd through a sieve ensures a silky smooth texture by removing any pulp fibers or bits.
Chilling helps the curd thicken and develop a spreadable consistency.
Can be used in desserts, as a spread, or in baking recipes requiring fruit curd.
Freeze in airtight containers for long-term storage; thaw gently before use.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Sauce/Spread
Method: Stovetop
Cuisine: International