This fresh berry tart defies the notion that Passover desserts are any less indulgent than those that contain flour and dairy. The “missing” ingredients are more than made up for by the chewy coconut crust, soft vanilla-almond filling, and flavorful fruit on top. It’s perfect for Passover—or any other time of the year.
Recipe information
Yield
Makes one 9-inch tart
Ingredients
For the Crust
For the Filling
Preparation
Step 1
Make the crust: Preheat oven to 350°F. In a bowl, combine coconut, sugar, egg whites, vanilla, and salt. Press into bottom and up sides of a 9-inch round fluted tart pan.
Step 2
Make the filling: Scrape vanilla seeds into a small saucepan, and add pod. Stir in soy milk and 2 tablespoons sugar, and bring to a boil. In a bowl, whisk egg yolks, arrowroot, and remaining 2 tablespoons sugar. Add hot soy-milk mixture in a slow, steady stream, whisking until combined. Return to pan, and whisk over medium heat until thickened, about 2 minutes. Discard vanilla pod.
Step 3
With an electric mixer on medium, beat soy-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 page 324). Bake until set, 15 to 25 minutes more. 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.
