Dairy Free

You can make praline from any variety of toasted nuts (preferably blanched or skinless). The Butterscotch Praline Cream Pie features this variation, crushed and folded into the whipped cream and sprinkled over the top.

This recipe yields an extraordinarily lofty topping. You may halve the recipe for a meringue with less volume. Either way, be sure to spread meringue until it completely covers the filling to prevent shrinking or “weeping.”

Use this technique to make other candied citrus slices, such as lime, orange, or kumquat.

This fresh berry tart defies the notion that Passover desserts are any less indulgent than those that contain flour and dairy. The “missing” ingredients are more than made up for by the chewy coconut crust, soft vanilla-almond filling, and flavorful fruit on top. It’s perfect for Passover—or any other time of the year.

Swiss meringue is best for piping into shapes that will be baked until crisp. It can be kept at room temperature and rewhipped, if necessary.

This gluten-free, dairy-free, no-cook tart relies on dates and pecans for a sturdy crust, maple syrup for sweetness, and bananas and coconut for tropical flavors. The cashew “cream” is made by grinding cashews with water and vanilla-bean seeds. Soaking the nuts overnight in water ensures a puddinglike texture once they are ground. All in all, it makes an enticing dessert, even for those without food allergies or sensitivities.

This stunning dessert may be a showstopper, but its crust is remarkably simple; it’s an easy-to-make oversize almond macaroon. The strawberries are macerated in sugar and liqueur before arranging on the tart; if allowed to rest for a couple of hours, the airy base will begin to soak up some of the deliciously boozy syrup. Since it’s flourless, the galette is an excellent choice for Passover.

Any berry will work in Old Bachelor’s Jam; here, it’s made with blackberries, raspberries, and kirsch. Some say the liqueur-infused jam was named for its capacity to warm single gentlemen on winter nights. Jam will keep for 1 month, stored in airtight containers in the refrigerator.