Chocolate Macaroon Tart
This Chocolate Macaroon Tart has such a delightful combination of flavors and textures! A slightly chewy, lightly toasted coconut macaroon crust is filled with a rich and dense dark chocolate filling. You won’t believe that a dessert this decadent also happens to be dairy free and gluten free! This also makes it a great option for Passover! Just make sure to use Kosher ingredients and it will be the star of the dessert table. So much better than those dry and crumbly Passover cookies and cakes I’ve been served over the years (no offense to any family members, they were bought at Kosher bakeries that shall remain nameless).
Making the Macaroon Tart Crust
The crust for this Chocolate Macaroon Tart is absolutely a “no-fail” crust. Nearly impossible to mess up! All of the ingredients go in the bowl at the same time. Mix it with a big spoon and press it into the bottom of a parchment lined and oiled 8 inch springform pan. Pop it in the oven to give it a head start on the baking process. This will ensure that it will hold its shape and consistency once you pour the chocolate filling in.
Gluten and Dairy Free Chocolate Filling
This dark and rich chocolate filling is somewhere between a brownie and fudge. It isn’t cake-like but it also isn’t quite as dense as fudge. Under bake it and it will be gooey, which is not the goal! LOL! If you over bake it, it will get dry and crumbly pretty quickly. So keep an eye on it and when the center is set, it is done. It is a bit too moist of a filling for the dry toothpick test, so don’t try to rely on that method for determining if it is done.
Tips for Making the Filling
Making the chocolate filling is pretty straight forward, but not completely error-proof. Start by combining the chocolate, espresso powder, coconut oil, dairy free creamer and salt in a bowl. Microwave it for no more than a minute. Some of the chips may not have melted completely, but give the mixture a good stir. If the creamer and oil have heated enough, it will gently melt the chocolate after a minute of stirring. You can heat it again for 15-30 seconds if the chocolate hasn’t melted, but be careful not to overheat it. The chocolate can seize up and crumble if overheated. If this happens, you’ll have to start over. There’s no way to bring it back to delicious once chocolate seizes:-(
Let the melted chocolate mixture sit at room temp while you work on the rest of the filling. The eggs and sugar are whipped to a pale yellow frothy goodness. The almond flour, then the melted chocolate mixture are added to the egg mixture. A few moments in the mixer and the batter goes into the pre-baked crust.
More Passover Friendly Desserts
Whether it is Passover or not, these desserts will satisfy your sweet tooth! I particularly like these for Passover though, because they break the stereotype of flavorless, dry & crumbly baked goods. Some of these recipes will require substituting Kosher brands/varieties of ingredients, so be sure to check labels for your specific needs. Check out my Lime in the Coconut Pie, Apple Crisp, Spiced Chocolate Cheesecake, Gluten Free Matzoh Crack, Candy Bar Whip (use Kosher candy & scoop with matzo), Fluffernutter Chocolates, Nutella Creme Filled Chocolates and Unbelievable Fruit Dip. Note: Nutella is not Kosher, but Justin’s and Peanut Butter and Co brands are.
Chocolate Macaroon Tart
Click Stars to Rate Recipe:Ingredients
For the Macaroon Crust:
- 2 ¼ cups shredded sweetened coconut
- 2 egg whites
- 2 Tbsp powdered sugar
- 1 tsp vanilla extract
For the Chocolate Filling:
- 1 9oz. bag dark chocolate chips (I use Enjoy Life dairy free & vegan chips)
- ½ cup coconut oil
- ¼ cup creamer of choice (I use So Delicious dairy free vanilla flavored creamer)
- 1 tsp vanilla extract
- ½ tsp espresso powder
- ½ tsp kosher salt ((less if using fine grain salt))
- 1 cup almond flour
- 5 eggs
- 1 cup sugar
- berries & dairy free whipped topping for serving (*optional)
Instructions
- Preheat oven to 325 degrees. Line bottom and sides of an 8 inch springform pan with parchment and coconut oil.
- In a medium bowl, combine all crust ingredients with a large spoon. Press mixture into the bottom of a lined and oiled springform pan.
- Bake the crust for 15 minutes. The edges should be browned just a little. Remove and let cool while you prepare the filling.
- In a microwave safe bowl, combine chocolate chips, coconut oil, dairy free creamer, espresso powder and salt. Heat in microwave for 1 minute and stir until chips are melted and ingredients are combined and smooth. Set aside.
- In a large mixing bowl or the bowl of your stand mixer, whip eggs, sugar and vanilla until foamy and pale yellow. Turn the speed down and gradually add the almond flour, then the chocolate mixture. Mix until fully combined.
- Pour batter into the crust. Return to the oven and bake until just set in the center. Approximately 35-45 minutes. Be careful not to over bake or it can become dry and crumbly.
