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
September 4, 2011 · 9:05 pm
Strawberry Rhubarb Crumble
Strawberry Rhubarb Crumble: Even Easier Than Pie
One of the best parts of summer is fruit that bursts with juice, dripping with sunshine. Or a fresh pie, with fruit that becomes even sweeter and more fragrant with baking. But, to tell you the truth, I’ve always been intimidated by pie crust, let alone gluten-free pie crust. So this summer I took a classic strawberry rhubarb pie and turned it into a gluten-free strawberry rhubarb crumble, with no crust and a sweet crisp topping that everyone loves. Plus, if you substitute margarine (I like Earth Balance Vegan Buttery Sticks) instead of butter, it easily becomes a delicious, would-never-believe-it vegan, gluten-free dessert.
The crumble topping uses pure gluten-free oats. For a discussion on gluten-free oats, please see a story I wrote, Feel Your Oats, for Living Without magazine, a great magazine for people who are gluten-free or have food sensitivities.
Click for the recipe for Gluten-Free Strawberry Rhubarb Crumble
Filed under desserts, Recipes
Tagged as crumble, dairy-free, desserts, gluten-free, oats, pie, recipe, rhubarb, strawberry, vegan
June 13, 2010 · 10:23 pm
Homemade strawberry jam
I haven’t posted in a while, because it’s been kind of crazy and stressful here. Within the past month, we’ve put our condo on the market (hasn’t sold yet), put an offer on a single family house in the city, and decided to switch our kids from their excellent but pricy private religious school to a highly regarded public school. Whew, that’s a lot of changes!
My kids have learned so much this year, it’s amazing. In second grade, my older daughter learned about pioneers. As part of the unit, they wrote a newspaper called “Pioneer Times.” She was so proud to be working on a newspaper just like her Mom did, and she was thrilled to test the recipe for strawberry jam.
The class recipe for “Yummy Jam” comes right in time for peak strawberry season, and, of course, it’s naturally gluten-free. Strawberries are plentiful now (Costco even has huge containers of organic strawberries), so you won’t be breaking the bank to use four cups of berries for this recipe.
“Do you want to hear about a deeeeeeeeeelicious strawberry jam? Here’s how we do it,” the Room 204 pioneers write.
Click for the recipe
Filed under Condiments, Recipes
Tagged as condiments, dairy-free, gluten-free, jam, jelly, preserves, recipe, strawberries, strawberry, vegan