Passover Chocolate Tart With Chocolate Chip Crust. Photo by Goran Kosanovic for The Washington Post
12 to 16 servings

Pure vanilla extract has alcohol and is not permitted on Passover. You can find an imitation vanilla, which is pretty good.

The shell for the crust needs to be frozen for 10 minutes before baking.

Ingredients

For the crust

1/4 cup sugar

2 tablespoons unsalted butter, margarine or coconut oil, at room temperature for 15 minutes, plus 1 tablespoon for greasing pan

1 large egg

2 teaspoons vanilla extract (optional)

2/3 cup potato or tapioca starch

1/3 cup matzoh cake meal

Dash salt

28 g  bittersweet chocolate, chopped into smaller than 1/4-inch pieces

For the filling

1 1/4 cup milk, coconut or almond milk

1/2 teaspoon vanilla extract

368 g bittersweet chocolate, chopped into 1/2-inch pieces or smaller

2 large egg yolks

Method

For the crust: Preheat the oven to 350 degrees. Combine the sugar and butter, margarine or coconut oil into a mixing bowl and beat until creamy. 

Add the egg and vanilla extract and mix well. Add the potato or tapioca starch, matzoh cake meal, salt and chopped chocolate and mix until the dough forms small pebbles.

Take a 9-inch tart pan with a removable bottom and grease the bottom and sides of the pan. 

Take handfuls of dough, flatten in your hand and press into the pan to cover the bottom and sides. 

Use the side of your pointer finger to press the dough into the corners. Place crust into the freezer for 10 minutes.

Bake (middle rack) for 25 minutes or until set. This can be done in advance.

For the filling

Pour the milk, coconut or almond milk in a medium saucepan over medium heat. 

Once it begins to bubble at the edges, remove from the heat; add the vanilla extract and chopped chocolate. Let sit for 5 minutes. 

Stir with a whisk. In a separate small bowl, whisk the egg yolks. Add 1/2 cup of the chocolate mixture and whisk in. 

Place this mixture back into the saucepan and whisk well, using a silicone spatula to mix the chocolate in the corners.

Scoop into the tart shell, smooth and bake (middle rack) for 25 minutes. Let cool and then chill in the fridge for 3 hours or overnight. Can be garnished with fresh fruit.

Ingredients are too variable for a meaningful analysis.

From cookbook author and baking instructor Paula Shoyer. The Washington Post