Think lemon curd tart but with the tropical flavor of fresh passionfruit.
The tangy sweet passionfruit curd filling is based on my easy passion fruit curd and it is just firm enough to have a melt-in-the-mouth silky consistency.
Note: I have updated my original recipe from 2021 to have simpler ingredients and instructions, and it's now made without agar agar.
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One of the best things about this recipe is that you can prep it ahead and spread the workload out over a couple of days. The sweet pastry shell (pâte sucrée), can be prepped up to 2 days ahead, and then blind-baked just before making the filling.
I recommend making the passion fruit curd filling the day or night before serving so it has plenty of time to set in the fridge.
🧾 Ingredients
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Passion Fruit: I recommend using fresh passion fruit if at all possible. In a pinch, you can use frozen or canned passionfruit pulp.
- Vegan Unsalted Butter: This adds a rich glossy consistency to the passionfruit custard filling as well as helping set the tart when chilled. Go for block-style butter, not the spreadable kind from a tub.
- Cornstarch: This is a thickening agent that sets the curd filling. You can also use arrowroot powder. As well as keeping the recipe egg-free, using a starch thickener means no risk of curdling your filling.
- Non-Dairy Milk: I use soy milk, however you can use oat milk or almond milk if you prefer.
- Granulated Sugar: I don't recommend using brown sugar or coconut sugar as this will discolor the filling and give it a caramelized flavor. You can however reduce the sugar by a third if you like.
🔪 Instructions
Here are step-by-step images showing how to make this easy vegan tart recipe. Remember, the detailed printable recipe card is at the end of this page.
The recipe starts by preparing and blind baking a shortcrust pastry case. The dough can be prepped and chilled up to 2 days ahead of time. Then, when you're ready to make your passionfruit tart, simply prepare and blind bake until golden brown as per the instructions of this vegan shortcrust pastry recipe.
While the pastry crust cools, head on to making the tart filling as follows:
Step 1: Add the passion fruit pulp and seeds into a food processor Blitz for around 30 seconds, the juices will separate from the seeds.
Step 2: Pass the mixture through a fine mesh sieve to separate the seeds from the passion fruit juice.
Step 3: Add the passion fruit pulp and sugar to a large saucepan and simmer over medium heat, whisking often.
Step 4: In a medium bowl whisk the cornstarch and dairy-free milk to form a paste. This is called a "cornstarch slurry".
Step 5: Add the cornstarch slurry to the saucepan with the passion fruit juice mixture. Cook on medium heat and continue whisking for 3-5 minutes until the mixture thickens.
Step 6: Place the cold vegan butter in the large bowl and sit the fine-mesh sieve on top of the bowl. Pass the curd through the sieve, using a spatula to squeeze it through if needed.
Step 7: Whisk the passion fruit curd until smooth. It will appear split at first, but don't worry - it emulsifies as you whisk.
Step 8: Pour the passion fruit mixture into the tart crust and refrigerate for at least 6 hours until set.
💭 Expert Tips
Use low heat if using a gas cooker to make the filling. Gas hobs heat up faster and the direct flames can cook your curd too quickly, which means the cornstarch may not have enough time to cook out properly.
Use a tart tin with a removable bottom and make sure you grease and flour the pan to prevent your pastry from sticking to the edges.
Use a sharp knife for professional-looking slices and wipe the knife clean with paper towels or a clean kitchen towel between each cut.
♻ Variations
- Passion fruit meringue pie: Just like lemon meringue pie, you can whip up eggless Italian meringue to stiff peaks before topping the tart and browning with a blowtorch.
- Mini tarts: If you prefer individual servings, you can divide the recipe into 6 mini passion fruit tartlets instead. Check out my mini lemon tarts for instructions - just swap out the filling.
- Add citrus: For a zesty twist, swap half of the passionfruit juice for orange juice and add a tablespoon of fresh orange zest to the pastry. If using lemon juice or lime juice, I would only swap out 2 tablespoons so that the sourness doesn't overpower the recipe. You could also add a tablespoon of lime zest or lemon zest to the curd to bump up the citrus flavor.
- No-bake: If you'd prefer to skip turning on the oven, use the buttery biscuit base from my vegan key lime pie instead, which requires no baking!
💬 FAQs
Store covered with plastic wrap or in an airtight container in the fridge for up to 4 days.
As long as you’re keeping it at a pleasant room temperature, you can keep this tart out of the fridge for a couple of hours on the day of serving it. If being served during hot weather, I recommend keeping it chilled until serving if possible.
🍈 More Passion Fruit Recipes
📖 Recipe
Description
Ingredients
- 1 batch vegan shortcrust pastry, *see note 1
- 240 g (1 cup) passion fruit pulp, extracted from ~12 passion fruits *see note 2
- 150 g (¾ cup) granulated sugar
- 240 ml (1 cup) non-dairy milk, soy, oat, or almond
- 50 g (5 tablespoons) cornstarch, *see note 3
- 100 g (3.5 oz) vegan butter, block-style, cold, and cut into cubes *see note 4
Instructions
- Bake and cool the pastry: Make a batch of this vegan shortcrust pastry and blind-bake it as per step 5 of the recipe instructions. Allow the pastry to cool to room temperature before the next step.
- Prepare the passion fruit pulp: Slice the tops off of the fruits and squeeze the pulp and seeds into a food processor Blitz for around 30 seconds, the juices will separate from the seeds.
- Sift: Pass the mixture through a fine-mesh sieve to separate the seeds from the passion fruit juice.
- Simmer: Add the passion fruit pulp and sugar to a large saucepan and bring to a simmer over medium heat, whisking often.
- Cornstarch slurry: In a bowl, whisk the cornstarch and non-dairy milk to form a paste.
- Thicken: Add the cornstarch slurry to the saucepan with the passion fruit mixture. Cook on medium heat (low heat if you're using a gas cooker) and continue whisking for 3-5 minutes until the mixture thickens.Once the curd has thickened enough to coat the back of the spatula without running off of it, remove it from the heat.
- Sift: Place the cold vegan butter in the large mixing bowl and sit the fine-mesh sieve on top of the bowl. Pass the curd through the sieve, using a spatula to squeeze it through if needed. Whisk it into the butter until smooth.
- Fill the tart: Pour the filling into the tart base and smooth out the top using an offset spatula. A turntable is helpful here if you have one.
- Chill: Place the tart into the fridge to set for 6 hours (or overnight if preferred). The top of the tart should be firm to the touch.
- Garnish: Optionally, you can decorate the top with fresh passion fruit and pipe some whipped coconut cream before serving.
- Storage: Place the tart in an airtight container, or on a plate covered with plastic wrap and store it in the fridge. It will keep for up to 4 days.
Notes
- Shortcrust Pastry: The uncooked dough can be prepped a couple of days in advance and stored in the fridge.
- Passion fruit pulp: I use 12 medium-large passion fruit, you may need more or less. Sub with canned or frozen passion fruit if preferred.
- Cornstarch: Can be subbed with ground arrowroot powder.
- Vegan Butter: Cut this into cubes and then place it back in the fridge until ready to mix into the curd.
Nutrition
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