These little beauties were inspired by a wonderfully generous gift: a giant set of little tart pans. I was so excited I started baking right away!
Oh man, I’m glad I was inspired. If you make only one dessert for passover (or your next dinner party), this should be it. After sampling these tartlettes yesterday, Hubby claimed they were the best thing I’ve ever made. And I have to admit they are quite tasty, not to mention easy to make.
The crust, reminiscent of my favorite passover treat, is made by simply stirring together ingredients – no fussy doughs here. The filling, though it has a few more steps involved, comes together quickly as well. At first I was worried that the almond paste flavor would come through too strongly; I was wrong. It is just right. I couldn’t resist going back for seconds.
Alas, the woes of a baker.
I modified the original recipe and for a first, made it not vegan. Perhaps I was avoiding one more “soy bomb,” as my friend Steve loves to call it. If you are vegan or keep kosher and want to serve this after brisket, you can can easily sub in soy milk and vegan cream cheese.
Makes five 4.5″ tartlettes or one 9″ tart
Vegetable-oil cooking spray
1 1/2 cups unsweetened shredded coconut
1/2 cups almond flour
1/2 cup granulated sugar
2 large egg whites
1 tablespoon vanilla extract
1/4 teaspoon salt
1/2 vanilla bean, halved lengthwise
1/2 cup milk
1/4 cup granulated sugar
2 large egg yolks
2 teaspoons arrowroot
2 tablespoons almond paste
1 cup almond flour
1/2 cup cream cheese
5 tablespoons apricot fruit spread
3 cups berries, in bite sized pieces
Preheat oven to 350 degrees. Coat five 4.5″ fluted tart pans (or one 9 inch) with cooking spray. Whisk together coconut and almond flour. Add remaining crust ingredients and stir to combine. Divide mixture evenly and press into bottom and up sides of the pans using the back of a spoon and your finger.
Scrape out the vanilla seeds and add both to a small saucepan. Stir in the milk and 2 tablespoons of sugar. Bring to a boil. Meanwhile, whisk yolks, arrowroot , and remaining 2 tablespoons of sugar in a bowl. Slowly add hot milk in a steady stream, whisking until combined. Return to the pan, and whisk over medium heat until thickened, about 2 minutes. Discard vanilla pod.
Beat milk mixture and almond paste with a mixer on medium speed for about 5 minutes using the whisk attachment. There should be no chunks of almond paste left and the mixture should be room temperature. Beat in the almond flour and cream cheese.
Divide between crusts (roughly 5 tablespoons each) and gently spread into tart crust. Bake for 15 minutes on a baking sheet. Cover edges with parchment paper and then foil. Bake until set, 15 to 25 minutes more. Remove from baking sheet and let cool completely in the pans on a rack, about 1 hour.
Carefully remove from tart pan. Spread apricot fruit spread evenly over the tart, using an offset spatula and removing any large apricot chunks. Arrange berries on top. Try to refrain from eating them all in one sitting…
Recipe lovingly modified from a Martha Stewart Living gem.