passover palate
Passover Desserts
P assover desserts often get a
bad rap.

Many of us have unpleasant
memories of dry-as-dust, dense cakes,
flavorless sponge cakes, stewed fruit
compote or jellies that simply did not taste
good. But this doesn’t have to be the case!
Dozens of lovely Passover desserts
conform to the no-hametz rule and are
truly delicious. Chocolates, candies,
flan, ice cream, sorbet, caramel,
macaroons, candied nuts, dipped fruit
— there are countless examples of
tasty treats that do not require flour or
leavening. And when all else fails, put
a dollop of homemade whipped cream
on anything, and it automatically tastes
better and presents more elegantly.

If you are capping off a meat meal,
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consider chocolate fondue or a cup of
molten drinking chocolate made with
water or nut milk. The recipes below —
an almond tart shell and a coconut tart
shell — can be filled as you desire with
fresh berries, coconut cream, choco-
late ganache, jam, Nutella, custard, etc.

Check the Jewish Exponent
• •
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Truffles Almond cookies
Tahini cookies
Peanut butter cookies
Brigadeiros Flourless chocolate cake
Fondue Macaroons
Ricotta pie
Whipped cream
Chocolate (or other flavor) mousse
Fool (pureed fruit with
whipped cream)
Candied matzah
Flan Semifreddo torrone
Poached pears
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22 MARCH 23, 2023 | JEWISH EXPONENT
Brent Lanzi
Manager blackday / AdobeStock
archives for the following ideas — look
for Passover or gluten-free recipes
at jewishexponent.com/category/
lifestyle/food/. Keri White



passover palate
Ovnigraphic / AdobeStock
| Investments | Asset Management |
| Capital Markets |
Almond Tart Crust
Makes 1 9-inch shell
This can be fully baked and fi lled as
desired (with chocolate ganache, cara-
mel, prepared pie fi lling, etc.) or it can be
partially baked and returned to the oven
with fi lling that needs further baking
(such as custard, fruit, key lime, etc.). See
the directions below for the options.

2½ cups almond fl our
¼ cup brown sugar
¼ cup butter or butter substitute,
melted ½ teaspoon almond extract
1 teaspoon vanilla extract
1 egg
Heat your oven to 350 degrees F.

Mix the fl our and brown sugar. Add
the butter, extracts and egg until well
blended. Press it fi rmly into a tart or
pie shell. Prick it with a fork to avoid
ballooning up and/or line it with a piece
of parchment or foil and place pie
weights in the shell.

To fully bake, leave it in the oven for
about 12-15 minutes; to partially bake
it, remove it when the edges begin to
brown, about 6 minutes; fi ll as desired
and return to oven. If the edges begin
to burn, cover them with foil.

Coconut Tart Crust
Makes 1 9-inch tart shell
This shell does not lend itself well to par-
tially baking as well as the almond shell.

It is best fi lled with things that do
not require additional baking, such as
Financial advice from a
knowledgeable neighbor.

coconut cream, chocolate ganache or
mango puree. It can also be fi lled with
fruit sorbet and frozen until served.

Pineapple, coconut and lime are
especially good with the coconut crust.

3 1
4 cups sweetened,
fl aked coconut
cup matzah cake meal
tablespoons coconut oil,
melted and cooled
E. Matthew Steinberg
Managing Director – Investments
Mix the crust ingredients until they
are well blended. Press them fi rmly into
a tart or pie pan. Chill for 30 minutes to
set the crust.

Heat your oven to 350 degrees F.

Bake the crust until it is turning golden,
about 15 minutes. Watch it carefully
as the sweetened coconut can burn
easily. Cool and fi ll as desired. ■
Oppenheimer & Co. Inc.

165 Township Line Road
Jenkintown, PA 19046
(215) 576-3015
matthew.steinberg@opco.com Serving Investors in
Philadelphia and
South Jersey for 28 Years
Forbes is not affiliated with Oppenheimer & Co. Inc.

Oppenheimer & Co. Inc. Transacts Business on All Principal
Exchanges and Member SIPC. 4504954.1
Keri White is a Philadelphia-based
freelance food writer.

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