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Passover Chocolate Tart With Chocolate Chip Crust

Passover Chocolate Tart With Chocolate Chip Crust 12.000

Goran Kosanovic for The Washington Post

Mar 27, 2017

This recipe is not gluten-free, but is for all the Passover bakers out there who are feeding people with nut allergies. Pure vanilla extract has alcohol and is not permitted on Passover. You can find an imitation vanilla, which is pretty good.

Make Ahead: The shell for the crust needs to be frozen for 10 minutes before baking. The tart needs to chill in the refrigerator for at least 3 hours, and up to overnight. Garnish with the optional fruit just before serving.

12 - 16

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12-16 servings

  • For the crust
  • 1/4 cup granulated 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
  • 1 ounce bittersweet chocolate, chopped into smaller than 1/4-inch pieces
  • For the filling
  • 1 1/4 cups milk, coconut or almond milk
  • 1/2 teaspoon vanilla extract
  • 13 ounces bittersweet chocolate, chopped into 1/2-inch pieces or smaller
  • 2 large egg yolks
  • Fresh raspberries, for garnish (optional)
  • Confectioners' sugar, for dusting (optional)


For the crust: Preheat the oven to 350 degrees. Combine the granulated 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 to room temperature, then refrigerate (until firm) for at least 3 hours, and up to overnight.

If you're garnishing with the optional raspberries, invert them on a sheet of parchment or wax paper. Dust lightly with confectioners' sugar before placing them around the inside edge of the chocolate filling.

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Recipe Source

From cookbook author and baking instructor Paula Shoyer. NUTRITIONAL ANALYSIS | Per serving (based on 16, using margarine and almond milk): 220 calories, 4 g protein, 27 g carbohydrates, 14 g fat, 6 g saturated fat, 35 mg cholesterol, 45 mg sodium, 2 g dietary fiber, 13 g sugar

Tested by Nilar Andrea Chit Tun.

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Nutritional Facts

Calories per serving (based on 16, using butter and milk): 210

% Daily Values*

Total Fat: 14g 22%

Saturated Fat: 7g 35%

Cholesterol: 40mg 13%

Sodium: 30mg 1%

Total Carbohydrates: 26g 9%

Dietary Fiber: 2g 8%

Sugar: 13g

Protein: 3g

Calories per serving (based on 16, using coconut oil and coconut milk): 250

% Daily Values*

Total Fat: 17g 26%

Saturated Fat: 11g 55%

Cholesterol: 35mg 12%

Sodium: 35mg 1%

Total Carbohydrates: 27g 9%

Dietary Fiber: 2g 8%

Sugar: 13g

Protein: 4g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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