This recipe was developed in collaboration with Harris Farm Markets. Please see their webpage for more delicious recipes.
Passionfruit and lemon curd is such a dream combination for the ultimate summer dessert. This vegan alternative omits any eggs or butter and sets perfectly to a wobbly curd consistency in a crispy baked tart shell - with no risk of curdling! Try mixing up the fruits for lemon and orange juice in winter!
2 cups (300g) plain flour
½ tsp sea salt
1 tbsp caster sugar
150g vegan butter
4tbsp (75ml) ice cold water
1 cup / 200ml lemon juice (3-4 large lemons)
½ cup passionfruit pulp (8 passionfruit)
3 tbsp corn flour
1 cup / 200g sugar
2 tbsp vegan butter
200g coconut cream (thick part only)
1. Mix the flour, salt and caster sugar in a large bowl. Add the vegan butter and rub into the flour with your fingers until it resembles large breadcrumbs. Add water and mix bring together to a smooth, pliable dough. Press the dough into a smooth flat disc, cover in cling wrap and leave in the fridge for 20 mins to firm up.
2. Preheat the oven to 190C fan. On a lightly floured surface, roll out the pastry into a large round disc, 3mm thick. Lift up the pastry and lay it over a 22cm tart tin, pressing into the edges and trimming the overhang. Line with baking parchment and fill with baking beans. Bake in the oven for 15 minutes until set. Remove the baking beans and baking paper and return to the oven for 5 minutes until cooked through and golden. Leave to cool completely in the tart tin.
3. For the passionfruit curd, add the lemon juice, passionfruit pulp, corn flour and sugar to a saucepan. Whisk together while cold to remove any lumps from the corn flour. Add the butter and coconut cream and place over a medium heat. Bring to a simmer, whisking constantly for 5-10 minutes until thickened to a smooth custard consistency. Take off the heat and leave to cool for 10 minutes before pouring into the cooled tart case. Leave the tart to set in the fridge for 4 hours until firm.