With Passover around the corner I was, of course, in charge of dessert. My standby Passover dessert has always been matzoh candy but I wanted to step it up a little this year. I’m pretty picky with Passover desserts (shocking, I know), and wanted to find something that didn’t taste “matzoh-y” and that I’d want to eat all year round – if you are not familiar with the holiday, this is not an easy feat.
Enter my work trip to the Martha Stewart Show last week. Thankfully, because of a little drama prior to the taping, we received extra-large goody bags, including the new cookbook – “Martha Stewart’s Pies & Tarts Cookbook.” According to her producer, pies and tarts are going to be the next cupcakes, and I was intrigued. To my surprise, the first page I opened to was the Coconut Berry Passover tart! It was Jewish-dessert fate.
I was a bit nervous because the tart looked a little more “impressive” than most of my creations, but it was surprisingly easy to make (taking it out of the pie pan was another story, but I won’t go into that). It was a big hit at the seder, and I’d definitely eat it all year. The almond/coconut/fruit combination made it seem very light and summery.
Adapted from Martha Stewart’s Pies & Tarts
For the crust
- 2 cups unsweetened shredded coconut
- 1/2 cup sugar
- 2 large egg whites
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon salt
- 1/2 vanilla bean, halved lengthwise
- 1/2 cup vanilla almond milk
- 1/4 cup sugar
- 2 large egg yolks
- 2 teaspoon cornstarch (true Passover enthusiasts can substitute arrowroot)
- 2 tablespoons almond paste
- 1 cup almond flour
- 1/2 cup soy cream cheese (Tofutti works best)
- 1/4 cup plus 1 tablespoon apricot jam
- 4 cups mixed fresh berries; I used strawberries, blueberries, blackberries and raspberries
3. With an electric mixer on medium, beat almond milk mixture and almond paste 5 minutes. Beat in almond flour and soy cream cheese. With an offset spatula spread mixture evenly over crust. Bake 15 minutes. Cover edges with a foil ring (see below for more on this). Bake until set, 15-25 minutes more.
4. Let tart cool completely in pan on a wire rack. Unmold. In a small saucepan, heat jam until loose. With an offset spatula, spread jam evenly over tart. Arrange berries on top, and serve.
What is a foil ring? A foil ring protects a crust’s edges from browning too quickly. Press a piece of foil onto an empty pie plate to shape; trim the outer edge and cut out the center to make a ring that’s about 2 inches wide.