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A close up macro image of a passionfruit curd tart

Passionfruit curd (dairy free)

Makes approximately 2 cups (enough for 1 large tart or 1 layer cake with 3-4 layers of curd)
*Cups and measures are in Australian cups and measures. Use gram weights for international accuracy
5 from 4
Prep Time 10 minutes
Cook Time 10 minutes
Course Dessert
Cuisine Food Intolerance Friendly
Servings 2 cups

Ingredients
  

  • 60 g (1/4 cup)* passionfruit pulp
  • 110 g (1/2 cup)* caster or white sugar
  • 125-180 ml (1/2- 3/4 cup)* lemon juice (see notes)
  • 125 ml (1/2 cup)* melted coconut oil
  • 4 extra-large eggs 200g total weight, weighed out of shell

Instructions
 

  • Place the passionfruit pulp, sugar, 125ml (1/2 cup) lemon juice and melted coconut oil in a medium heatproof bowl. Whisk to combine and allow to settle before tasting for acidity. Add the remaining lemon juice according to your tastes.
  • Add the eggs and whisk again to combine. Set the bowl over a small saucepan 1/4 filled with water over a low-medium heat. Ensure the water won’t touch the bowl.
  • Use a spatula to continue stirring the curd over a low medium heat. A spatula will prevent too much air bubbles from forming but also allow you to scrape the sides of the bowl as the curd cooks. Once the curd has thickened (it will thicken up a little more as it cools) remove it from the heat. If you accidentally overcook the curd, place the base of the bowl in ice cold water and whisk rapidly.
  • When you’re happy with the curd, allow it to cool a little. Cover the curd with plastic wrap, flush to the curd itself so it doesn’t develop a skin. Place in the fridge and allow to cool completely (if you’re not using it straight away) before decanting into a clean, airtight container. Use it within a week or freeze it to preserve it for longer.
Keyword dairy free curd, Passionfruit curd
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