Macaroon Crusted Orange Tart

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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!

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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.

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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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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....