Macaroon Crusted Orange Tart

Recipe courtesy Wayne Harley Brachman

Show: Sweet DreamsEpisode: Passover Perfection

Rated: 4 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
25 min
Level:
Easy
Yield:
8 to 10 servings

Times:

Prep: 15 min
Inactive Prep: 2 min
Cook: 25 min
Total:: 42 min

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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.

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Comments & Reviews

recipe Macaroon Crusted Orange Tart
Raleigh Saint Paul, MN 04-05-2009
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Like a Coconut Macaroon with a Creamsicle Custard Filling . . . Yum!
Rated: 5 stars out of 5

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.Read more
recipe Macaroon Crusted Orange Tart
Leah Peekskill, NY 04-20-2008
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failed tart never set
Rated: 2 stars out of 5

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.Read more
recipe Macaroon Crusted Orange Tart
Dan Arlington, VA 04-20-2008
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The hit of the seder!
Rated: 5 stars out of 5

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!Read more
recipe Macaroon Crusted Orange Tart
christine hollywood, FL 04-28-2005
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This is a rich dessert
Rated: 5 stars out of 5

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....Read more
recipe Macaroon Crusted Orange Tart
VALERIE Casco, ME 04-19-2005
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Excellant!!
Rated: 5 stars out of 5

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.Read more