Roasted Strawberry-Rhubarb Tart With Mascarpone Cream

That said, those who choose to avoid dairy at their Passover Seder may substitute the creamy filling for a half cup of good quality Kosher-for-Passover strawberry preserves (just remember to swap out the butter in the crust for an equal portion of vegan butter substitute, such as Earth Balance). Both the strawberry-rhubarb compote and the crumb shell can be prepared up to 2 days ahead of time—just keep these components separate until a few hours or up to a day before you plan to serve.

To a large bowl, combine the rhubarb and strawberries with ¾ cup sugar, the orange zest and juice, and the potato starch and salt, and toss to combine. Spread the mixture out in a single layer on a large rimmed baking sheet, transfer to the oven, and roast until the fruit is tender but is still holding its shape, 15–18 minutes.

Remove the rhubarb and strawberries from the oven and use a slotted spatula to transfer the roasted fruit to a wide bowl to cool to room temperature. Meanwhile, pour any accumulated strawberry-rhubarb juices into a small pot, bring to a simmer over medium heat, and cook until thickened and syrupy, 2–3 minutes. Remove from heat and set aside to cool to room temperature, stirring occasionally.

When cool, pour the syrup over the roasted fruit, cover, and refrigerate. Prepare the cream: In the bowl of a stand mixer fitted with a whisk attachment, whip the mascarpone, vanilla bean seeds, cream, and the remaining 2 tablespoons of sugar on medium speed to medium-stiff peaks, about 1 minute. (Take care not to overwhip the mixture which causes it to turn grainy.) Cover and transfer to the fridge. Spread the matzo mixture and any accumulated liquid onto the baking sheet, transfer to the oven, and bake until toasty and fragrant, about 15 minutes.

Add the chopped pistachios, and the unsweetened and sweetened coconut, stir to combine, and continue baking, stirring occasionally, until the mixture is golden and dry, about 10 minutes more. Remove from the oven and set aside to cool to room temperature.

When the matzo mixture has cooled, transfer half of it to the bowl of a food processor fitted with the blade attachment and pulse to process to medium-fine crumbs. Transfer to a medium bowl and repeat with the second half of the matzo mixture.

Sprinkle the crumb mixture across the bottom and up the sides of a greased 9½- by 1¼-inch fluted tart pan with a removable bottom. Using the flat bottom of a measuring cup, press the crumbs in an even layer across the bottom and up the sides of the pan.

Refrigerate the tart shell until business, about 15 minutes. Transfer to the oven and bake until company and very fragrant, about 10 minutes.

Remove from the oven and immediately use the bottom of the measuring cup to again press and pack the crumbs against the fluted sides of the pan, reinforcing the outer crust. Assemble the tart: Pour the mascarpone cream into the cooled tart shell, then use an offset spatula or the back of a spoon to spread in an even layer. To serve, carefully remove the outer ring from the tart shell and slide the tart onto a large, flat serving plate.