I love this dessert. This is the dessert that makes me love Passover desserts.
It is cold, and creamy, and fruity, and fresh.
And pretty too.
Did I mention that you can make it ahead? Well, you can. And it is a great ending to a big matzo-filled meal.
Passover Fruit Tart with Macaroon Crust
- 1-10 ounce can of soft store-bought macaroons, almond or coconut flavor
- 2 tablespoons butter, melted
- 1/2 CUP cantaloupe, diced–don’t add more or your filling will be too liquidy!
- 1/4 cup sugar
- 1-8 oz. bar of cream cheese, at room temp
- strawberries and kiwis for topping
- For the crust, preheat oven to 350°F. Place macaroons in the bowl of a food processor and pulse until they turn to crumbs. Add melted butter and pulse again until combined. Press the macaroon mixture into the bottom and up the sides of a 9″ tart pan. Place on a baking sheet and bake for 15 minutes or until the edges of the crust are golden. Let cool on a rack while you make the filling.
- For the filling, put the cantaloupe and sugar into the food processor and puree. Add the cream cheese and process until ingredients are well blended. Pour into crust and spread evenly. Cover with plastic wrap and put in the fridge for a couple of hours or overnight.
- For the topping, before serving, peel kiwis and thinly slice. Slice strawberries the long way (I use an egg slicer so they come out evenly sliced). Arrange the fruit on top of the tart in concentric circles. Refrigerate until ready to serve.