The seders are over, but you still have a can or so left of those macaroons that no one eats but you buy every year anyway because "it's tradition." Despite two seders each the size of Thanksgiving Dinner where you eat until you explode (whining all the while about all those eggs and the cholesterol) you still feel a bit depressed and deprived because you can't eat "real" desserts for another week. Well, fear not! Here's a recipe that will make you feel less deprived and cause more oy-ing over the caloric and cholesterol content!
This is the recipe I
This tart is the kind of Passover recipe I mentioned in a previous post where nothing in it is really pesadik, but has nothing in it verboten. You can serve this recipe anytime of the year and no one will know that it started out as a Passover dessert. Trust me. "Truffle" isn't there just to dress up its name -- its tastes and mouth-feel of the soft inside of a gourmet truffle.
The original recipe calls for a 9inch springform pan. My passover cake pan is a little larger so I upped the chocolate. Not that I need an excuse to do so. The pan is also is not a springform (Tip Alert following!) so I lined the pan with aluminum foil, leaving a couple inches extra overhanging on two sides (yeah, yeah, I know, there are no sides to a circle, but humor me), then when baked and cooled (the tart, not me) I simply grabbed the overhanging edges, lifted the tart out and peeled off the foil.
If you remember to remove the tart from the fridge an hour before serving, it will be easier to cut. For both seders I forgot to do this, so it didn't have time to soften up, but no one minded one bit.
I didn't specify using parve chocolate because, unless it is milk chocolate, passover chocolate seems to be inherently dairy-free. The rest of the year, it's up to you.
Passover Truffle Tart with Macaroon Crust
10 oz. can of Passover coconut macaroons
10 oz. bag of semisweet chocolate chips
2 oz. bittersweet chocolate, coarsely chopped
6 Tbl. margarine (or butter if you prefer a dairy dessert)
1/3 cup sugar
3 large eggs
Preheat oven to 350F. Using a food processor, chop macaroons until a dough is formed. Press dough onto bottom and up sides of an ungreased 9 or 9 1/2 inch springform pan. Set aside.
In a 2 quart saucepan, melt margarine and chocolate completely over medium-low heat, stirring continuously with a wooden spoon. Remove from heat and whisk in sugar. Whisk in eggs, one at a time, until completely blended.
Scrape into prepared pan and spread evenly. Bake for 15 minutes (it will not look anywhere near done).
Cool completely on wire rack. Cover and refrigerate until a half hour before serving. Remove from pan and cut into thin wedges.