Coconut and Berry Passover Tart

Name: Coconut and Berry Passover Tart
Yield: Makes one 9-inch tart
Ingredients: 2 cups unsweetened shredded coconut; 1/2 cup sugar; 2 large egg whites; 1 tablespoon pure vanilla extract; 1/4 teaspoon salt; 1/2 vanilla bean, halved lengthwise; 1/2 cup vanilla soy milk; 1/4 cup sugar; 2 large egg yolks; 2 teaspoons arrowroot or cornstarch; 2 tablespoons almond paste; 1 cup almond flour; 1/2 cup soy cream cheese, preferably Tofutti; 1/4 cup plus 1 tablespoon apricot jam; 4 cups mixed fresh berries, such as sliced strawberries, blueberries, and raspberries

January 24, 2012

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 notes

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