Vegan Passion Fruit Curd

Vegan passion fruit curd - this delicious fruit curd is tangy, buttery, creamy and very addictive!

Course Breakfast, Dessert, Side Dish

Cuisine British

Keyword curd

Servings 1 large jar

Author Domestic Gothess

Place the cornflour (cornstarch) in a non-reactive saucepan (such as stainless steel). Gradually whisk in the passion fruit pulp making sure that there are no lumps of cornflour.
30 g (3 Packed Tablespoons) cornflour (cornstarch), 200 g (¾ cup + 4 teaspoons) seedless passion fruit pulp*
Whisk in the sugar followed by the milk.
125 g (½ cup + 2 Tablespoons) caster or granulated sugar, 160 g (⅔ cup) unsweetened non-dairy milk (I use soy)
Place the pan over a medium-low heat and stir until the sugar has dissolved. Continue to cook the curd whilst whisking until it comes up to the boil and becomes very thick.
Remove the pan from the heat and add the butter. Whisk until melted and smooth. It will look split at first but keep whisking and it will come together.
70 g (5 Tablespoons) vegan block butter
Transfer the curd to a heatproof container and cover with baking paper or clingfilm directly on the surface to prevent a skin from forming. Refrigerate for at least a couple of hours, until cooled and thickened.
The curd will set quite firm in the fridge; when you are ready to use it, give it a really good stir and it will become smooth and creamy again. If you find that it has any lumps you can scrape it through a fine mesh sieve.

*If using pulp from a carton (frozen is also fine), make sure that it is 100% passion fruit with no added sugar, I use this one which I order online. If using fresh passion fruit you will need around 15 of them; blitz the pulp in a food processor or blender for a few seconds before pressing it through a fine mesh sieve, this helps to separate the juice from the seeds.
See post above for tips, details and step-by-step photos.