Alright, I’m just going to say it: Passover is one of my least favorite holidays. I’m too impatient for most seders, I like my desserts leavened, and parsley dipped in salt water is freaking disgusting. I don’t like being told to do that. Every year when Passover rolls around, I’m always at a loss for what dessert I should make for my family’s seder. Macaroons are *okay,* but they’re not my favorite. Flourless cakes are good, but they would be better if they had...flour. Enter, this Salted Chocolate Tart. It’s the perfect solution to my Passover dessert dilemma.
Pies and tarts are the best dessert. This is a fact. I take my crusts very seriously and the crust on this chocolate tart means business! I’m using gluten free matzo because I think their flavor is better than that of regular matzo, but feel free to use what you like. A handful of toasted hazelnuts provide a subtly nutty flavor that beautifully complements the salty chocolate filling. I’m a total sucker for an all-purpose flour crust, but this matzah crust is a close second, if I do say so myself.
Why is tonight different than all other nights, you ask? Because you’re eating the most delectable, salty-sweet dessert, that’s why! If you can get through the questions and the lengthy seder, you better believe that you earned this rich treat. Happy Passover!
For the Matzo Crust
- 5 sheets gluten-free matzo, broken by hand into small pieces
- 1/ 2 cup hazelnuts, toasted
- 1/ 4 cup sugar
- 1/ 4 teaspoon kosher salt
- 1/ 2 cup butter, chilled and cubed
Preheat oven to 350°F. In a food processor, mix matzo, hazelnuts, sugar and salt until finely ground, about 1 minute. Add cubed butter and pulse until just combined and mixture resembles wet sand, about 10-15 pulses. Press mixture into bottom and up the sides of an 8-inch tart pan. Bake crust until golden brown, about 25 minutes.
Meanwhile, make the chocolate filling: In a medium saucepan over medium heat, whisk cream and chocolate until chocolate is completely melted. Remove from heat and whisk in eggs, honey, vanilla, and salt until fully combined.
Pour into par-baked crust and bake until set, about 25 minutes. Garnish with flaky salt immediately, then let cool 30 minutes before slicing and serving.