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10 thoughts on “Gluten-Free Passover Tart

  • Pingback: Homemade Marzipan | The Graceful Kitchen

  • Pingback: Homemade Marzipan | The Graceful Kitchen

  • March 25, 2013 at 11:39 pm
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    Tried this recipe today, but switched the marzipan for a dairy almond cream, which meant another bake after cooling the chocolate on the crust. I loved how it came out, but unfortunately, the crust simply would not come off of my dish, so it was kind of a mess to slice 🙁 otherwise delicious! People were surprised to learn what the crust was made of, but they ate it up!! Thanks for a great recipe!

    Reply
    • March 26, 2013 at 10:53 pm
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      I’m so happy you made and enjoyed it! I also made it last night and this time used a different pan – my crust stuck as well! Thanks for trying out the removable bottom pan 😉 How did the chocolate layer hold up with the second bake? Chag Same’ach!

      Reply
      • March 26, 2013 at 11:43 pm
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        I think next time i’ll use baking paper to keep the crust from sticking. The chocolate actually held up quite well with the second bake, possibly melted a bit into the crust, but there was a defined chocolate layer between the crust and the almond cream. FYI- i just got responses that it tastes even better the second day 🙂 Thanks for the recipe!

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        • March 27, 2013 at 6:24 pm
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          Great! This opens up so many options… 😉

          Reply
  • March 25, 2013 at 11:40 pm
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    Ps- I used a removable bottom dish and feel like this recipe is better done in a dish like you used, as the pie really came apart..

    Reply
  • Pingback: Crunchy Strawberrries, Almond Paste Chocolate Tart | I Love Food So Much

  • April 9, 2014 at 7:37 pm
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    ooh, this looks yummy – I love dark chocolate and marzipan together (who doesn’t?) and I do miss desserts! It’s a great idea to use the chocolate as a barrier – love it:)

    Reply
  • Pingback: Plant-Based (Vegan) Passover Recipe Roundup | Plantivores

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