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Matzah (or Matzo) 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.

Matzah bread

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 to the first steps to making a creamy ice cream. So very rich and smooth.

Raspberry tart with matzah crust

Not to mention the fact that they are bite-sized. Like I always say, everything tastes better when it is bite-sized.


This recipe works for everyone, then an option for unleavened bread and dairy free for Passover. Although this has practically no gluten in it, there is a suggestion for gluten-free options.

Here is what you need:

For crust,

-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.

- 3 tablespoons of butter (or vegetable oil spread for dairy free/Passover if you eat pareve)

-3 tablespoons  of sugar

For custard,

-½ 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)

-½ a tablespoon of cornstarch (or  2 teaspoons of Potato starch if eating for passover)

-½ 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.

 Crush the Matzah in a food processor


You will have matzah bread crumbs. Should look like this:

Matzah bread crumbs


Now melt your butter. Combine sugar, butter and matzah crumbs. It should be slightly wet.

Mix butter, sugar, matzah


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 50¢ 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.

Mold the matzah tart crust


Bake in the oven at 350°. 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.

The tart crust should pop out with a little wiggle

Set the crusts aside and begin your custard. Grab your raspberries, milk, butter (or vegetable oil spread), cornstarch (or potato starch), egg yolks, sugar, and a dash of salt.

Raspberries, eggs, milk (or soy milk), butter (or vegetable oil spread), corn starch (or potato starch), and sugar

Combine milk, raspberries, and salt in a small saucepan.

Boil the raspberries in the milk





Cook over medium heat. Using a whisk, break up the raspberries.

Whisk it to 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.

Whisk the egg

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.

Slowly add the milk and raspberry mixture

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.

Strain it


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 few hours. I just left mine overnight.  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 a slow, painful death.

Fill your tart crusts

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.


Raspberry tart with matzah 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.

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7 Responses to Raspberry Tart with Matzah Crust, A Perfect Dessert for Easter or Passover (with option for gluten and dairy free)

  1. manju says:

    These look so yummy! And I totally agree that smaller does make it taste better… I have a weakness for small tart tins and mini cupcakes/muffin pans but unlike yours, mine sit in the dark of the cupboard. 😉

  2. m. richards says:

    Newest follower- catching up on my blog hopping- better later then never. Please visit me too!

  3. Adelle says:

    Excellent recipe, I’m spreading to friends! Of course we can eat this treat year-round.

    Your site is great! I loved it.

    Kisses / Peace

  4. Aimee says:

    Thanks for the useful insight points.

  5. There needs to be more gluten free recipes. Thanks for your efforts.

  6. Kate D says:

    Hi, its Meg Donegan’s sister– I was going to make these and was wondering if blueberries would work the same? Would I need to add anything different to make blueberry custard? These are great- and love the fact it can be gluten free. For a baby shower where my friend isn’t finding out what she is having, I wanted to make pink and blue tarts! Great work and loved the bridesmaid cookies!!!

    • Jasmin says:

      @Kate D, you could use blueberries. I would use more when creating the custard as the flavor is milder than that of raspberries. You could always use ripe blackberries too. Just keep in mind neither will probably produce a fully blue hue, so you may need to use food coloring.

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