March 18, 2013 · 7:30 am
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
- 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
- Preheat oven to 350 degrees. Lightly grease the bottom of a 9-inch tart pan with removable sides.
- 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.
- 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.
- 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:
Filed under desserts, Jewish holidays, Passover, Recipes
Tagged as dairy-free, dessert, egg-free, gluten-free, kosher, macaroons, Passover, pudding, recipe, strawberry, tart, vanilla
December 11, 2011 · 5:38 pm
Gluten-free fudge is easy to make without any special ingredients.
Fudge seems rich and decadent, the kind of special-occasion sweet you might have during the holidays, or on a summer trip to the shore. I couldn’t believe how simple this recipe was and how many raves it elicited. Plus, fudge is the easiest gluten-free dessert ever. It has no flour, and no special gluten-free ingredients, so just about anyone can make it for their gluten-free guests. Another fudge fact: The recipe is egg-free, making it a good treat for friends who are allergic to eggs.
My kids had fun making this fudge, as the recipe doesn’t require any stovetop cooking (just the microwave). There was quite a lot of squabbling about whose turn it was to stir the chocolate, but we’re used to refereeing those arguments on a daily basis. My kids love mint, so we made mint chip fudge. But if you’re not a fan of mint, use 2 teaspoons pure vanilla extract instead of the peppermint extract, and use white chocolate chips or chopped nuts instead of the mint chips.
No matter how you make it (or who stirs it the longest), the dense chocolate flavor will have you clamoring for more. Cut the pieces small, so you won’t feel guilty for having more than one. You know you will.
Gluten-Free Mint Fudge
By Gluten-Free Nosh
- 3 cups (18 ounces) semisweet chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon peppermint extract
- 1 cup mint chips (I used Andes creme de menthe baking chips, found at Target)
- Line an 8 x 8-inch baking pan with parchment paper or waxed paper, and set aside.
- Place chocolate chips in a large microwave-safe bowl (no plastic!), and heat for 2 minutes on half power. Stir the chocolate well. If there are still lumps of chocolate, heat for an additional 30 seconds or 1 minute on half power and stir until smooth.
- Mix in sweetened condensed milk and peppermint extract, until combined. Add mint chips and stir until chips are evenly incorporated.
- Pour the chocolate mixture into the prepared pan. Pat it smooth using a square of waxed paper. Refrigerate for at least two hours. Remove fudge from pan, and cut into 1-inch squares.
Yield: 64 small pieces
July 13, 2010 · 6:37 pm
My father is violently allergic to sesame seeds. When I was a kid, my brother and I — well, I like to think it was mostly me — would sit at the kitchen table, scanning the bottoms of bagels for hitchhiking sesame seeds. We knew from ugly experience that eating even one sesame seed could send my father into scary gagging spasms.
Back then, it was a highly unusual allergy — whoever heard of being allergic to tiny sesame seeds?! Recently, however, I started hearing of more kids being diagnosed with sesame allergy. One doctor even called it the new “hot” allergy.
I wrote a story about the increase in sesame allergy for the June/July issue of Living Without, a national allergy magazine. If you’re not familiar with Living Without, it’s a great resource for people with food allergies and sensitivities, especially for those on a gluten-free diet. The story included my recipe for sesame-free hummus, which is also naturally gluten-free.
Not that Dad would eat hummus anyway, even if I swore up and down that it was sesame-free. But my husband and kids eat hummus, so I made it for them and served it with gluten-free pitas from Rose’s Wheat-Free Bakery. (FYI, Rose’s pitas are flat; they do not open like pocket pitas.) We were grilling out that day, so we brushed the gluten-free pitas with olive oil and heated them briefly on the grill — perfection!
Click for the recipe
Filed under appetizers, Recipes
Tagged as allergies, dairy-free, egg-free, gluten-free pitas, hummus, Living Without, recipe, sesame, sesame-free, vegan