Bite into a slice of creamy vegan passion fruit meringue tart. Enjoy the perfect combination of creamy, sweet, and tartness with delicious tropical flavors.
Course Dessert
Cuisine French
Keyword passion fruit, shortcrust, tart
Prep Time 2hours
Cook Time 20minutes
2hours
Total Time 4hours20minutes
Servings 9inch tart
Ingredients
Pâte sucrée (Sweet shortcrust)
250gall-purpose flour(2 cups)
100gpowdered sugar(¾ cup)
¼teaspoonfine sea salt(1 g)
120 g firm unsalted vegan butter, cold (½ cup)
30gplain vegan yogurt(2 tablespoons)
4gvanilla extract(½ tsp)
Passionfruit curd
150gwhite granulated sugar(¾ cup)
60gcornstarch(½ cup)
240gfull-fat canned coconut milk(1 cup)
190gpassionfruit pulp(¾ cup)
75gunsalted vegan butter(⅓ cup)
turmeric, optional
Swiss meringue
200gwhite granulated sugar(1 cup)
90gaquafaba*, previously reduced as needed (⅓ cup),
⅛teaspoonxanthan gum, optional but very recommended
Instructions
Pâte sucrée (Sweet shortcrust)
Rubbing method (food processor) instructions: Add the flour, sugar, and salt to the bowl of a food processor and pulse to mix. Roughly cube the butter and add to the food processor. Pulse until you get a sand-like texture and see no more raw pieces of butter. Add the yogurt and vanilla and pulse until you get a rough dough. Creaming method (electric mixer) instructions: Bring the butter to room temperature and mix with an electric mixer until creamy. Add the yogurt and vanilla and mix until homogeneous. Sift together the dry ingredients and add them all to the butter mixture. Mix on the lowest setting until you get a rough dough
Transfer the dough onto your work surface, fraser the dough by smearing it between your palm and your work surface 5 to 7 times to make sure there are no more butter pieces (optional), and shape it into a smooth disk without overworking it. Cover the dough in plastic wrap and refrigerate until very cold and firm, or a minimum of 1 hour.
Roll out the dough to a ⅛ inch (3 to 4 millimeter) thickness and line a 9-inch fluted pastry tart pan. Prick the bottom of the tart and freeze until very hard, 30 to 45 minutes.
Preheat your oven to 350°F (180°C). Place a piece of parchment paper with some pie weights on top of the tart shell. Place the tart shell on the middle rack and bake for 20 to 25 minutes, or until golden brown on the edges and the bottom looks dry. Leave to cool completely before removing from the tart tin.
Passionfruit curd
In a saucepan, dry whisk together the sugar and cornstarch. Slowly whisk in a quarter of the coconut milk until you get a thick slurry. Whisk in the rest of the coconut milk and the passionfruit pulp. Optional: adjust the color of the curd by adding a pinch of turmeric.
Cook over medium heat while whisking constantly until it thickens and starts to boil. Remove from the heat and mix in the cubbed butter until it is completely melted and homogeneous.
Transfer the curd into another container and cover the whole surface of the curd with some plastic wrap to prevent it from developing a thick skin. Refrigerate until cold.
Swiss meringue buttercream
Mix together the sugar and aquafaba and bring to a simmer. Feel the mixture between your fingers to make sure that the sugar is completely melted. Stir in the xanthan gum if using.
Using either a stand mixer or a handheld mixer, Whip on high for 10 to 20 minutes, or until you get a very stiff meringue that is starting to pull from the bowl and climb up the whisk.
Transfer the meringue to a pastry bag with a large French star pastry tip, like a Wilton 6B.
Assembly
Using a sturdy wooden spoon, mix the curd until it breaks apart and is slightly softer. Then switch to a wire whisk and mix until smooth. Adjust the curd to your desired consistency by adding 1 to 3 tablespoons of water.
Transfer the curd to the tart shell and smooth out using a large offset spatula. Pipe a large rope border of meringue on the outside edge of the tart. Decorate the tart with gold leaf, edible flours, or passionfruit seeds. Refrigerate until ready to eat and bring to room temperature for 20 minutes before serving. Enjoy!
Notes
Aquafaba: If your aquafaba looks very thin, reduce it by a third to a half over low heat, or until the aquafaba feels a bit slimy.Aquafaba substitution: you can replace the aquafaba with 90g (⅓ cup + 1 teaspoon) of water mixed with 1.8g (1 teaspoon) of Versawhip 600K. Dry whisk the Versahwip into the sugar and then slowly mix in the water before bringing it to a simmer and following the rest of the instructions.