This fresh berry tart defies the notion that Passover desserts are any less indulgent than those that contain flour and dairy. The “missing” ingredients are more than made up for by the chewy coconut crust, soft vanilla-almond filling, and flavorful fruit on top. It’s perfect for Passover—or any other time of the year.

　　

Ingredients

Makes one 9-inch tart

　　

For the Crust

2 cups unsweetened shredded coconut

　　1/2 cup sugar

　　2 large egg whites

　　1 tablespoon pure vanilla extract

　　1/4 teaspoon salt

　　

For the Filling

1/2 vanilla bean, halved lengthwise

　　1/2 cup vanilla soy milk

　　1/4 cup sugar

　　2 large egg yolks

　　2 teaspoons arrowroot or cornstarch

　　2 tablespoons almond paste

　　1 cup almond flour

　　1/2 cup soy cream cheese, preferably Tofutti

　　1/4 cup plus 1 tablespoon apricot jam

　　4 cups mixed fresh berries, such as sliced strawberries, blueberries, and raspberries

　　

Step 1

Make the crust: Preheat oven to 350°F. In a bowl, combine coconut, sugar, egg whites, vanilla, and salt. Press into bottom and up sides of a 9-inch round fluted tart pan.

　　

Step 2

Make the filling: Scrape vanilla seeds into a small saucepan, and add pod. Stir in soy milk and 2 tablespoons sugar, and bring to a boil. In a bowl, whisk egg yolks, arrowroot, and remaining 2 tablespoons sugar. Add hot soy-milk mixture in a slow, steady stream, whisking until combined. Return to pan, and whisk over medium heat until thickened, about 2 minutes. Discard vanilla pod.

　　

Step 3

With an electric mixer on medium, beat soy-milk mixture and almond paste 5 minutes. Beat in almond flour and soy cream cheese. With an offset spatula, spread mixture evenly over crust. Bake 15 minutes. Cover edges with a foil ring (see page 324). Bake until set, 15 to 25 minutes more. Let tart cool completely in pan on a wire rack. Unmold. In a small saucepan, heat jam until loose. With an offset spatula, spread jam evenly over tart. Arrange berries on top, and serve.

　　Martha Stewart's New Pies and Tarts