Ingredients
1 Cup of plant based milk ( I used almond milk)
2/3 Raw caster sugar
2 Tablespoon of corn starch (aka corn flour not corn meal)
1/3 Passion fruit juice- To make this just strain 3-6 passion fruit. Separate the passion fruit seeds that can dried on paper towel to later plant in the garden.
1/3 Cup Pure Dragon fruit. To make dragon fruit puree blend 1 dragon fruit. I used red dragon fruit for this one. Late season Columbian supreme red dragon fruit.
Tart shells.
Passion fruit curd Recipe ( adds colour variation :
1/2 cup almond milk
1/3 raw caster sugar
1 tablespoon of corn starch
1/3 Passion fruit juice- To make this just strain 3-6 passion fruit. Separate the passion fruit seeds that can dried on paper towel to later plant in the garden.
Instructions:
- Get your dragon fruit puree and passion fruit juice mixed together and place close to your stove ready too add into to your saucepan when the time is right.
- Bring milk to a simmer in a small Saucepan. If you can use a saucepan with a heavy bottom it will help with the bottom not burning your mix.
- Melt in the sugar into your heated milk. Wisk until dissolved simmer do not boil.
- Add in corn starch corn flower, Wisk well so there are no lumps and bumps in your mix. You want a nice smooth consistency.
- Add the puree dragon fruit and passion fruit juice gradually mixing as you go. This whole process only takes less than 5 minutes.
- Keep stirring until mixture thickens.
- Pour dragon fruit and passion fruit curd into sterilized jars and leave to cool before storing in the refrigerator.
- Repeat the process for you passion fruit curd.
- Add the delouse filling to your tart shells an refrigerate for a few hours. Don't forget to get creative!!!
- Serve with cream, ice cream and fresh fruit or more delouse dragon fruit.
Dragon fruit and passion fruit curd will last 1 week in the fridge. Add to tart shells as needed to prevent tarts from going soggy.
