Coconut and Berry Passover Tart

Crust

2 cups unsweetened shredded coconut

½ cup sugar

2 large eggs, separated

1 tablespoon vanilla extract

¼ teaspoon salt

Filling

½ vanilla bean, halved lengthwise

½ cup vanilla soy milk

4 tablespoons sugar, divided

2 teaspoons arrowroot or cornstarch

2 tablespoons almond paste

1 cup almond flour

½ cup soy cream cheese (preferably Tofutti)

5 tablespoons apricot jam

4 cups mixed fresh berries (strawberries, blueberries, raspberries), sliced

Heat the oven to 350 degrees.

For the crust: In a medium bowl combine the coconut, sugar, the 2 egg whites, vanilla and salt. Press the mixture into the bottom and up sides of a 9-inch round fluted tart pan with removable bottom. Set aside.

For the filling: Scrape the seeds from the vanilla bean into a small saucepan, then add the pod. Set over medium-high heat, then stir in the soy milk and 2 tablespoons of the sugar. Bring to a boil.

In a small bowl, whisk together the 2 egg yolks, arrowroot and remaining 2 tablespoons sugar. Add the hot soy-milk mixture in a slow, steady stream, whisking until combined.

Return the mixture to the pan, and whisk over medium heat until thickened, about 2 minutes. Discard the vanilla pod.

In a large bowl, use an electric mixer on medium to beat the soy-milk mixture and almond paste for 5 minutes. Beat in the almond flour and soy cream cheese. With an offset spatula, spread the mixture evenly over the crust. Bake for 15 minutes.

Cover the edges of the tart with foil. Bake until set, another 15-25 minutes. Let the tart cool completely in the pan on a wire rack. Unmold.

In a small saucepan over medium, heat the jam until loose. With an offset spatula, spread the jam evenly over the tart. Arrange the berries on top, and serve.

Serves eight.

@Recipe nutrition:Nutrition values per serving: 409 calories, 20 g fat (13 g saturated), 51 g carbohydrates, 5 g fiber, 9 g protein, 54 mg cholesterol, 188 mg sodium.

“Martha Stewart’s New Pies and Tarts” (2011 Clarkson Potter)