Matzah (or Matzo)Â is a pretty interesting invention. It is a unleveavened bread that Jewish people eat during Passover or whenever. There are certain guidelines concerning the food permitted for Passover. You are not supposed to eat leveaned bread, and for some, you cannot eat milk and meat in the same meal. It’s a little more detailed and complex than that, and not all people follow all of the rules.
Anyhoo, Matzah bread looks like a giant cracker. No, seriously. I used to think it was just a giant saltine cracker when I was a kid.
I would eat it with butter sometimes, but I find it to be fairly bland. Matzah, however, could be a very handy cooking tool. So why not make it into a sweet, crunchy crust? Oh, we should probably fill it with something creamy. Raspberry custard. Mmmm. If you have not have custard before, it is often part of or similar toÂ the first steps to making a creamy ice cream. So very rich and smooth.
Not to mention the fact that they are bite-sized. LikeÂ I always say, everything tastes better when it is bite-sized.
This recipeÂ works for everyone, then an option for unleavened bread and dairy free for Passover. Although this has practically no gluten in it, there isÂ a suggestion for gluten-free options.
Here is what you need:
-3 pieces of matzah bread (you could use graham cracker if you like, just use less sugar). If you eat gluten-free there is a matzah bread you could use.
-Â 3 tablespoons of butter (or vegetable oil spread for dairy free/Passover if you eat pareve)
-3 tablespoonsÂ of sugar
-Â½ cup of whole milk (or soy milk for eating pareve/ dairy free)
-2 egg yolks (FYI if you crack open an egg and there is a “blood spot” or a little brown spot, it is not considered Kosher to Orthodox Jews)
-Â½ a tablespoonÂ of cornstarch (orÂ 2 teaspoons of Potato starch if eating for passover)
-Â½ cup of raspberries
-1/8 cup of sugar
– 1 tablespoon of butter (or vegetable oil spread for dairy free/Passover if you eat pareve)
-a dash of kosher salt
(recipe makes 6 tarts)
First you need to prepare the crusts. Take you matzah bread and crush it up in a food processor.
You will have matzah bread crumbs. Should look like this:
Now melt your butter. Combine sugar, butter and matzah crumbs. It should be slightly wet.
You need some tart molds. I bought these cute mini ones because mini things are awesome. Don’t you tell me otherwise. You can actually get theses at Bed, Bath, and Beyond. They were like 50Â¢ each or less. You cannot complain about spending that little on these things. Besides, you can use them to make mini pies, or at the very least, just take shots with them.
Press the matzah mixture into the molds.
Bake in the oven at 350Â°. It should take about 10-15 minutes, depending on the size of them. Mine took about 13 minutes. Once you take them out, allow your crusts to cool. If they do not pop out of the mold, wiggle them around a tiny bit. Just be careful not to break them.
Set the crusts aside and begin your custard. Grab your raspberries, milk, butter (or vegetable oil spread), cornstarch (or potato starch), egg yolks, sugar,Â and a dash of salt.
Combine milk, raspberries, and salt in a small saucepan.
Cook over medium heat. Using a whisk, break up the raspberries.
Take off of the stove once it is totally mixed. Let it sit for a couple of minutes to cool off. In the meantime, whisk your egg yolks, sugar and starch together.
Adding a little at a time, whisk in the warm milk and raspberry mixture. This is so the eggs do not end up scrambled. This technique is called tempering.
Once it is combined, pour the mixture back into your saucepan and heat over medium until it begins to boil.
Then remove from heat and strain it to get rid of the raspberry seeds.
Mix in your butter (or vegetable oil spread). It should melt from the heat of the custard. Now cover it with plastic wrap and put in the fridge for a fewÂ hours. I just left mine overnight.Â Remove from fridge, and pour your custard into the tart crusts. You can garnish with some raspberries if you like. If you prepared the custard with soy milk and vegetable oil spread, you might need to pop them into the freezer for a couple of minutes to thicken up enough to hold the raspberries. Otherwise they will sink and suffer aÂ slow, painfulÂ death.
That’s it! Pretty easy, right. Just a tip: be careful not to make your crusts too thick, as matzah is more coarse than many of the other ingredients used to make crust.
Well, it’s almost 10 pm. That means it’s time for me to paint the town red (or whatever they say). Maybe I’ll bring some of my tarts along with me. You know, to get a free beer from the bartender.