Ingredients
For the coconut tart shell:
- 3 1/3 cups unsweetened shredded coconut
- 3 large egg whites
- 1 1/2 cups kosher for Passover confectioners' sugar
- 3/4 teaspoon vanilla extract
For the orange filling:
- 4 large egg yolks
- 1 (14-ounce) can sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 1 teaspoon orange oil or extract
- 1/2 cup orange juice
- 2 oranges, zested
Directions
For the Tart Shell: Preheat oven to 375 degrees F.
In a medium bowl, mix the 3 1/3 cups coconut, egg whites, confectioners' sugar, and vanilla together. Lightly press this macaroon mixture against the sides and bottom of a buttered 9-inch tart pan to form the walls of the tart.
Bake the shell until the bottom crust is tanned and the sides are golden brown, about 10 minutes. Let cool on a rack. Lower oven temperature to 325 degrees F.
For the Orange Filling: While the shell is cooling, in a medium bowl, mix the yolks, sweetened condensed milk, extract, oil, orange juice, and zest together. Pour the filling into the cooled shell and bake until just set, about 15 minutes. Set on a rack to cool, then refrigerate until chilled.
Notes
Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.
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By BakerManDan
Arlington, VA
on April 07, 2012
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***UPDATED 4/7/12***
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, unless you use KfP confectioners sugar, which uses potato starch instead.
2. Skip the orange oil. There's a ton of orange flavor in the zest of 2 oranges already. The orange oil is overkill.
3. The times are completely wrong in the recipe. Bake the crust for 12-15 minutes. Don't let it cool off; just pour the filling into the par-baked crust after you take it out of the oven. Put it back in the oven (no need to wait for the oven to reach 325, and then bake for at least 30 minutes until set.
4. I used a 9.5" tart plate, and it still seemed that there was a little too much macaroon mixture. Use a small tart pan for an individual-sized tart for the chef's enjoyment later :
Even with all of the caveats, though, it really is a delicious and different dessert. Enjoy!
By raleighlev_11536589
Saint Paul, MN
on April 05, 2009
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This is a delicious dessert for a meatless Passover (or any time. As my headline says, the tart shell tastes like a coconut macaroon, and the filling like a Creamsicle (vanilla ice cream and orange sherbet custard. It also looks lovely and sophisticated, making a very attractive presentation baked in a fluted tart pan (I've found a 9" pan is the right size, so that the tart shell takes on that shape. I've made it for our seders for several years, and have found the cooking times listed in the recipe to be accurate for the temperatures given. As one of my guests commented, "If all Passover desserts tasted like this, I'd willingly renounce flour all year long!" NOTE: Confectioners' sugar, in typical formulations, contains corn starch. For some Ashkenazi (not Sephardic Jews, corn derivatives aren't kosher for Passover. But you can get confectioners' sugar that's made with potato starch instead of corn starch and that IS kosher for Passover.
By leahquinn_10250909
Peekskill, NY
on April 20, 2008
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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.
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