Ingredients
For the coconut tart shell:
- 3 1/3 cups unsweetened shredded coconut
- 3 large egg whites
- 1 1/2 cups 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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 5 reviews
By raleighlev_11536589
Saint Paul, MN
on April 05, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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 pan, 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: The reviewers who have rated this recipe low do so not because of the way that the tart tastes and looks but because it includes confectioners' sugar, which, 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 ivesjma_4356841
Waterloo, IA
on January 01, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this recipe today January 1st. 2009
This tart is wonderful and I will serve again soon. I made some changes.
I increase the baking to 1 1/2 Hours. I cook at 325 for 20 minutes and since was not done at all, I increase the temperature to 350 and I bake for 25 minutes more and was not ready yet, so I tent aluminun foil in top to protect the coconut and bake it for 45 minutes more. Excellent.
I also increase to 6 yolks and since I used the regular coconut bag from the super market i did not need to put the powder sugar because this regular coconut bags are sweet enough. Remember ONE AND HALF HOURS of baking.
Martha, Waterloo, Iowa
By vegetabletree_1...
new york, NY
on April 15, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
this recipe isn't KLP - confectioner's sugar has corn starch in it, and corn isn't KLP...
Read all 5 reviews