This Vegan Passion Fruit Curd Is Perfect For Dressing Up a Cake
A delicious way to preserve your extra fruit and feel a bit fancy, without too much effort
Asweet fruit curd is a versatile and delicious way to preserve citrus and other acidic ingredients. They are wonderful when filling up a shortbread tart, filling a layer cake, or simply topping a one-layer snacking cake. The great thing about making a vegan curd is that you don’t have to worry about tempering eggs, because here we use starch instead, meaning you spend very little time working over the stove and more time simply whisking it up.
I have made a passion fruit curd because my upstairs neighbor recently came home with a bucket full of them. The tree at his office had been sprouting fruit, so much that he didn’t know what to do with it. I eat passion fruit —or parcha, as it’s known in Puerto Rico — fresh all the time. I cut it in half and suck out the innards with my mouth, or if I am feeling dainty, with a small spoon. But when I had such a large amount of them at my disposal, I wanted to do something more special.
The massive supply of tropical fruits here in Puerto Rico is leading me in all kinds of interesting culinary directions, like making a cake with soft, ripe breadfruit and topping it with carambola or starfruit…
