Chocolate Berry Nut Tart 1 1/4 Cup ground walnuts 1/c ground pecans 3 tbsp butter or margarine, melted 1/3 cup sugar semi-sweet chocolate strawberries or raspberries Make a crust using the nuts, margarine and sugar (amounts are approximate--you may need to add a little more of one ingredient or another, depending upon how sweet you want the shell, how large your pan is, etc). Press into a pie, tart or quiche pan. Bake at 350 degrees for 12 to 15 minutes, or until lightly browned. Cool. Melt chocolate. Brush on bottom and sides of cooled tart crust. Arrange berries decoratively on crust before chocolate hardens. Drizzle melted chocolate over berries. This can be served during the year, as well as Passover.
Chocolate Espresso Torte for Passover 1 cup butter or margarine 1 cup sugar + 1 Tbsp. sugar 1 cup espresso + 2 Tbsp. espresso ** 16 oz. semisweet chocolate (large package) 6 eggs, plus 6 egg yolks confectioner's sugar (garnish) NOTE: can use margarine if good quality ** : brewed espresso or very strong coffee Preheat oven to 325~. Grease 9" springform pan. Place wax paper on bottom of pan. Grease and flour (use Passover cake meal to dust the pan); set aside. Place butter, sugar and espresso in the top of a double boiler and heat until sugar dissolves. Pour hot liquid over chocolate and stir until dissolved; set aside. Beat eggs and yolks until frothy; add to the chocolate mixture and pour into pan. Bake for 1 hour; edges should crack slightly. Remove from oven and cool; cover and refrigerate. Remove from pan and sprinkle with confectioner's sugar (must be kosher for passover) IMPORTANT: this cake is rich and has no flour. It is almost as creamy as cheesecake. You should only serve tiny thin slices. When you remove this cake from the oven it looks like it is NOT set; and it isn't. It MUST go in the refrigerator at least for 12 hours; SO MAKE AHEAD OF TIME.
Lemon Curd Tart Crust: 10 oz. crushed mandelbrot, Add 3 Tablespoons melted butter or margarine. blend and press into a 10 inch tart pan. Freeze until ready to assemble tart. Filling: 5 egg yolks 1/2 cup sugar 1/4 cup lemon juice and the zest of one lemon 6 Tablespoons cold sweet butter Topping: Raspberries and sliced canned peaches in its own juice Glaze: 1/2 cup peach juice 1 teaspoon potato starch 1 teaspoon lemon juice Chill until 5 minutes before ready to use. Whisk egg yolks together with sugar for 1 minute and add lemon juice and zest and whisk again. Cook over low heat until thick- ened. Remove from heat and add butter stirring until blended. Chill until ready to assemble. Then pour curd over crust. Top with fresh fruit as follows: Arrange raspberries as the border (single or double) and fill in the center artfully with peach slices. You may want to slice the peaches so they are a little thinner to arrange on the tart. To prepare glaze: Pour 1/4 cup of juice into saucepan and add the potato starch until blended. Then add the remaining 1/4 cup juice and heat until thickened and translucent. Stir in lemon juice and pour into glass bowl and chill until 5 minutes before using. Then brush glaze over each piece of exposed fruit and refrigerate until ready to serve.
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