Tag Archives: dessert

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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Gluten-Free Chocolate Layer Cake

gluten-free layer cake

H with cake

We celebrated my older daughter’s birthday recently with a four-layer gluten-free chocolate cake with a chocolate ganache frosting and filling. I have to admit, it looked and tasted amazing.

I recently took a baking boot camp at Kendall College in Chicago, which gave me inspiration for creating this cake. In the class, we made an opera cake, but my daughter wanted chocolate, so I improvised from there. I started with my favorite King Arthur gluten-free chocolate cake mix. I don’t usually use mixes, but the King Arthur cake is so intensely moist and fudgy that it always elicits raves from kids and adults.

To make chocolate ganache, heat 1 1/2 cups heavy cream in a saucepan until the cream starts to steam. Then pour the cream over 10 ounces of semisweet or dark chocolate chips. Wait two minutes, then stir until smooth. Let cool to room temperature. Set aside some ganache for frosting the top of the cake. Whip the rest in a stand mixer to make whipped chocolate ganache for the filling.

To make the thin layers, I baked the cake for 15 to 18 minutes in a jelly roll pan or half-sheet pan (18 x 13 x 1-inch) lined with parchment paper. I then cut the cooled cake into four equal-sized rectangles, stacked the layers on top of each other while smoothing whipped chocolate ganache between the layers, and topped it with chocolate ganache that had not been whipped. For a distinctive presentation, freeze the cake for 30 minutes and then evenly trim the sides.

Now that’s a happy birthday!

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Gluten-Free Meringue Ghosts

gluten-free meringue ghosts

Gluten-free, dairy-free meringue ghosts

Here’s a trick that’s a treat: Turn meringue cookies into spooky gluten-free, dairy-free meringue ghosts. I made these ghosts this weekend and should have posted the recipe earlier, but this spirited dessert is pretty easy to whip up with ingredients you have on hand.

I used my trusted gluten-free meringue cookie recipe, and then my kids piped the meringues into ghost shapes, dipped a toothpick into melted chocolate, dotted on eyes and mouths and placed the little ghosties on a bed of crushed gluten-free chocolate cookies (we used KinniToos chocolate sandwich cookies) for a ghoulish effect.

The hardest part is piping the meringues. Check out this Apartment Therapy: The Kitchn video about piping techniques. Happy Halloween!

Meringue Cookies

(gluten-free, dairy-free, pareve)
By Gluten-Free Nosh

Ingredients:

  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 1/4 teaspoon vanilla extract

Method:

  1. Preheat oven to 250 degrees. Line two cookie sheets with parchment paper and set aside.
  2. Using a mixer, beat egg whites on high speed until foamy. Add cream of tartar and salt, and beat until stiff. Add sugar gradually and continue beating. Beat in vanilla extract.
  3. Use a pastry bag to pipe the meringues into three-tiered ghost shapes on the parchment paper.
  4. Bake for one hour. Allow meringues to cool.
  5. Melt a small amount of chocolate. Dip a toothpick in the chocolate and dot eyes and a mouth on each ghost. Place meringue ghosts on a bed of crushed gluten-free chocolate cookies.

Yield: 45 meringue ghosts

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A New Take on Gluten-Free S’mores

smores-edit

Gluten-free s’mores with chocolate chip cookies, marshmallows and peanut butter cups.

A couple of weeks ago, we took the kids camping for the first time. Everything went surprisingly well, especially sleeping together like four sardines tucked into a tiny tent. The highlight, of course, was campfire cooking. We enjoyed hot dogs, corn on the cob, baked potatoes and baked beans. (Camping has a healthy image, but really, is all that unrefrigerated, smoky, burnt food good for you?) No surprise, but the campfire desserts were our favorites, especially our chocolate-chip-studded banana boats and warm, chocolaty gluten-free s’mores.

Kinnikinnick’s S’moreables are good gluten-free graham cracker substitutes (for tips on making s’mores in your kitchen, rather than the campfire, see my Please, Sir, I Want S’mores post). But, honestly, the S’moreables are a little small and fragile when sandwiched around a jumbo marshmallow.

Inspired by a Time Out Chicago Kids article on alternate s’mores, my older daughter came up with some creative new ideas for gluten-free s’mores. My favorite, pictured above, was a circular s’mores sandwich, with a flame-kissed kosher marshmallow and a Reese’s Peanut Butter Cup sandwiched between two Enjoy Life Gluten-Free Crunchy Chocolate Chip cookies. It was the perfect combo of oozy marshmallow, melty peanut butter and chocolate, and substantial chocolate chip cookies. (I have to say, I’m not a fan of the small, soft-baked Enjoy Life cookies that go stale quickly, but I like their new, big crunchy gluten-free cookies.)

And about those banana boats … based on a suggestion from our Girl Scouts leader, we made a vertical slit in a banana and its peel, stuffed some chocolate chips and marshmallows into the slit, and put it on the grate above the campfire to cook. (Or wrap the stuffed banana in tin foil and put in the coals.)

Now that’s what I call a successful camping trip.

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Homemade Peanut Butter Cups

peanut butter cups

Homemade peanut butter cups -- naturally gluten-free!

Recently, I made gluten-free Girl Scouts Tagalong cookies, or peanut butter pattties. We had leftover peanut butter filling, so my daughters and I decided to make homemade peanut butter cups, like miniature Reese’s peanut butter cups — naturally gluten-free and naturally delicious!

My friend Chris had sent me a recipe for homemade chocolate candy cups, with a choice of either a peanut butter or peppermint filling, and I realized we could adapt her recipe using our leftovers. I had previously bought some mini baking cups (like miniature cupcake liners) at the dollar store, so we had all the ingredients on hand for this easy gluten-free chocolate candy.

Homemade Peanut Butter Cups, Gluten-Free

(gluten-free, dairy-free)
By Gluten-Free Nosh
Ingredients:

  • 3/4 cup creamy peanut butter (I used processed peanut butter, not natural peanut butter)
  • 1/2 cup, plus 2 tablespoons, powdered sugar
  • Pinch salt
  • 2 cups milk chocolate chips or dairy-free chocolate chips
  • mini baking cups or candy cup liners, about 1.25-inches in diameter

Method:

  1. Place mini baking cups in a mini muffin tin. (Note: It is fine if the mini baking cups are smaller than the muffin tin compartments.)
  2. In a large bowl, mix peanut butter, powdered sugar and a pinch of salt until well combined. Use your hands to roll peanut butter mixture into 1/2-inch balls; roll balls quickly so your hands don’t get sticky. Set balls aside on a plate.
  3. Place chocolate chips in a large bowl. Heat in the microwave for 1 minute on half-power (such as power level 5). Stir chocolate thoroughly. If not melted, pop bowl in the microwave for subsequent 30-second intervals, stirring until chocolate is melted.
  4. Place a dollop of melted chocolate in the bottom of the mini baking cups, so the chocolate covers the bottom of the cup. Drop peanut butter balls in the middle of the mini baking cups. Spoon dollops of melted chocolate on top of the peanut butter balls. The melted chocolate should surround the sides and top of the peanut butter balls, evenly covering the peanut butter and leaving a smooth chocolate top.
  5. Stick the mini muffin tin in the refrigerator for at least 30 minutes, so the chocolate hardens. Enjoy your homemade candy!

Yield: I’m sorry — I forgot to note the yield, but it probably makes around 20 to 24 mini peanut butter cups.

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