It’s Passover Week on Just About Baked! I’m sharing my go-to Passover dessert recipes this week because, well, I’m on a mission. For years I ate substandard desserts because I thought there was nothing else out there. But a few years back, I did some research and then I did some baking. Well, a lot of baking. The recipes you’ll see this week are all crowd-pleasers and they’re also easy. What could be better?
Onward! A year ago, I was reading my Good Housekeeping magazine (which is kind of ironic because I’m not that good at housekeeping) when I saw this three-ingredient recipe, just in time for Passover. It looked so fancy and elegant, but it turned out to be the easiest thing in the world to make.
This one’s for all you intense chocolate lovers out there. The chocolate filling is rich, so much so that a small slice of this tart will suffice. But that didn’t stop me from going back for more than what my body recommended, because this was just so sinfully wonderful!
And the crust is made out of coconut macaroons, i.e. one of the Passover staples. You can use the infamous ones that come in a can around this time of year, or you could make your own. Or, as a compromise, I used Jennie’s packaged chocolate chip macaroons that are really moist and delicious. It saved me a step. Besides, I’m making my own coconut macaroons later in the week, and I want to enjoy them solo. So this was a good way to go.
You just press the cookies into the tart pan, and voila! Crust. Perfect for pouring the chocolate filling into. Then you just chill until set, and you have an Impressive Dessert.
If you are using this dessert for Passover and you don’t like to mix milk and meat because of kosher dietary laws, you can use non-dairy creamer (like Coffee Rich) instead of the heavy cream. It works just as well!
Prepare to wow your guests. They’ll want to eat this year-round, Passover or no Passover! And for our gluten-free friends out there, this fits the bill perfectly!
Ingredients:
- 10 oz. container coconut macaroons (I like to use chocolate chip)
- 1 cup heavy cream or non-dairy creamer
- 16 ounces semi-sweet chocolate, coarsely chopped
Instructions:
Press the coconut macaroons into the bottom of a tart pan with a removable base, working the cookies to move a bit up the side.
In a saucepan, bring the cream to a boil. Pour the cream over the chocolate and stir until smooth.
Pour the chocolate mixture into the crust and chill overnight. Cut into wedges and serve!
