Strawberry-Vanilla Tart in Macaroon Shell

strawberry macaroon tart

Strawberry-vanilla tart in macaroon shell, gluten-free

Here’s a simple dessert that’s gluten-free and kosher for Passover. Use macaroons to make a crisp tart shell, top with a quick vanilla pudding and layer with sliced strawberries. With only a little bit of effort you’ll have an elegant strawberry-vanilla tart in a macaroon shell — perfect for this month’s Kosher Connection challenge to create a Passover dessert.

I strongly recommend making the dessert in a tart pan, not a pie dish. When I first made it in a pie dish, it didn’t cut into pretty slices. With a tart pan, you can remove the sides and keep the tart on the pan’s metal base, or you can slide a knife under the tart and transfer it to a serving plate. One other caveat: After it’s been cut into, this tart does not keep well because the pudding seeps out. So once you start it, it’s best to finish it that day.

The recipe is gluten-free and kosher for Passover. If you want to make a dairy-free strawberry macaroon tart, omit the pudding, pile the macaroon crust full of sliced strawberries and brush the top with melted strawberry jam.

Strawberry-Vanilla Tart in Macaroon Shell

(gluten-free, kosher for Passover)
By Gluten-Free Nosh
Print this recipe

Ingredients:

  • 1 (10-ounce) can macaroons
  • 4 tablespoons (1/4 cup) butter, melted
  • 1/4 cup sugar
  • 2 tablespoons potato starch
  • 1/8 teaspoon salt
  • 2 cups whole milk or half-and-half
  • 1 tablespoon pure vanilla extract
  • 3 cups sliced strawberries

Method:

  1. Preheat oven to 350 degrees. Lightly grease the bottom of a 9-inch tart pan with removable sides.
  2. Chop macaroons finely in a food processor. Pour in melted butter and process until crumbs start to come together. Press macaroon crumbs into bottom and sides of the tart pan. Put the tart shell on a baking sheet, slide into the oven and bake at 350 degrees for 12 to 15 minutes, until firm.
  3. For the vanilla pudding, mix together sugar, potato starch and salt in a medium saucepan. Pour in a small amount of the milk (about 1/4 cup) and whisk to form a smooth paste. Pour in the rest of the milk and stir well.
  4. Cook pudding over medium heat, stirring constantly with a rubber spatula, until it thickens and bubbles around the edges, about 5 minutes. Remove from heat and stir in vanilla extract. Let pudding cool for 5 minutes, then pour it into macaroon tart shell while still warm. Top with sliced strawberries arranged in concentric circles and refrigerate.

Yield: 8 servings

For more Passover desserts, check out this month’s Kosher Connection link-up. Please be aware that not all desserts listed are gluten-free. Click on the frog icon for links to other great blogs:

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14 Comments

Filed under desserts, Jewish holidays, Passover, Recipes

14 responses to “Strawberry-Vanilla Tart in Macaroon Shell

  1. Stunningly beautiful dessert! Just shared on my gfe Facebook page. :-) Thanks for sharing!

    Shirley

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  2. Pingback: Vegetarian, Gluten-Free Roundup: Cauliflower, Cabbage, Cheesecakes

  3. Marilyn

    Elegant!

    Like this

  4. ronnievfein

    So simple! Looks wonderful. And gluten free to boot. Great!

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  5. Yum, your tart sounds so delicious! It looks gorgeous too!

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  6. Love this! So inventive with a macaroon crust!

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  7. Every year, I buy, one box of macaroons and we never use them. This year, I have not bought any figuring it was a loss. You gave those little cookies new life. What a wonderful recipe.

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    • Chaya,

      Thanks for your comment! I actually like macaroons and bought a couple cans of them — we always eat them up. For the past two years, I bought the Manischewitz premade macaroon pie shells but never baked with them before they turned hard and unusable. Making my own macaroon crust proved so easy. (And the pudding was pretty easy too, without worrying about the eggs.)

      Have a sweet Passover,
      Eve

      Like this

  8. melissa

    Eve is a blog monster cranking out the copy. Go Eve!

    Like this

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