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| Macaroon Crusted Orange Tart Recipe courtesy Wayne Harley Brachman Show: Sweet Dreams Episode: Passover Perfection Overall User Rating:  |
This is a rich dessert
04/28/2005 at 10:38am
User: christine from hollywood, FL User Rating:
This was too rich for a tart size ..however I recomend puting it into the small candy size paper molds.... then i think that it will not be too rich ... just a cute bite size .. like a chocolate truffle..they are good but a little goes a long way..i also recomend cooking the coconut a little longer and using just a little coconut mixture.. so that you can enjoy the orange taste without the overwhelming coconut flavor....
failed tart never set
04/20/2008 at 11:29pm
User: Leah from Peekskill, NY User Rating:
Baking for over 25 years, I was surprised to see this recipe did not call for the size of pan to use, the crust came out just fine albeit a little think since I used a pie pan - but 'crust' needed 10 additional minutes in oven for the bottom to 'tan' per the recipe instructions, while the filling never set properly despite me adding at least 10 minutes of baking time - and I followed recipe instructions and related ingredients to the 'tee'. The taste was quite sweet and sticky - and since confectioner's sugar has cornstarch, it is not kosher for Passover.
The hit of the seder!
04/20/2008 at 08:25am
User: Dan from Arlington, VA User Rating:
This got rave reviews from everyone at the seder. A few caveats, though: 1. Confectioners sugar has a trace amount of corn starch in it, so if strict kashrut is an issue, this recipe won't work for you. 2. I found myself tripling or even quadrupling the baking times for both the crust and the filling to set. 3. I used a 9.5" tart plate, and it still seemed that there was a little too much macaroon mixture (which probably contributed to the longer baking time), so you may want to save some for another crust. Experiment a little with that. Even with all of the caveats, though, it really is a delicious and different dessert. Enjoy!
Excellant!!
04/19/2005 at 11:01am
User: VALERIE from Casco, ME User Rating:
This was a very simple recipe to make. I didn't have a tart pan so I used a pie plate and baked the crust for a few min. longer. When I put the filling in I covered the edges with tin foil so they wouldn't burn and increased the temp to 350 and just kept checking it every 2 min after the first 10 min. I was also afraid it might be to sweet so I also added the zest of one lemon and a little of the lemon juice. I love this recipe and will make again.