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Zayde’s NYC Deli Passover Lemon Tarts By Marisa Baggett

Ingredients

Makes Six 3½-inch Tarts

Individual sized tarts decorated with fresh fruit are a pretty and practical way to end your Passover meal. The bright lemon flavor and fruit pair feel particularly light when you’re stuffed but still want just a little bite of dessert. Disposable bake-in-tart pans come in many varieties and tarts can be served directly in them leaving you one less thing to clean!

Tart Shells

3/4 cup matzo cake meal 1/4 cup sugar 2 tbsp. potato starch 1/4 tsp. kosher salt 1/2 cup coconut oil (cold and solid, not melted) 1 large egg yolk

Lemon Filling

6 eggs 3 cups sugar 1 tbsp. lemon zest 1 cup lemon juice 1 cup potato starch

Directions

Sliced fruits such as strawberries, kiwis, oranges; if desired Powdered sugar for garnish

Preheat oven to 350 degrees F.

To make the tart shells, combine the matzo cake meal, sugar, potato starch, kosher salt, coconut oil and egg yolk in a bowl. This works best if mixing by hand. Divide the dough mixture evenly between six 3½-inch tart shells and press firmly into a thin layer. The dough mixture should completely cover the shell. Prick holes into the shell with a fork.

Place shells in freezer for 10 minutes. After freezing, place on a baking sheet and bake for 8 minutes or until shell is dry but not browned. Allow to cool before filling.

To make the filling, stir together the eggs, sugar, lemon juice, lemon zest and potato starch. If filling has several lumps of potato starch (it usually does!), press the filling mixture through a fine mesh strainer. Divide mixture between the tart shells. Bake for 15 minutes or until tart filling jiggles just slightly only in the center. Note that the tarts may begin to brown just a bit on top; this is okay.

Cool completely before garnishing with sliced fruits and a dusting of powdered sugar. Serve chilled. Store any leftovers in the refrigerator.