56 | SEPTEMBER 26 • 2024
OLIVE OIL
SHORTBREAD WITH
ROSEMARY AND
CHOCOLATE CHUNKS
From Deb Perelman
Pareve
Ingredients
1½ cups all-purpose flour (195 grams)
½ cup powdered sugar (60 grams)
2 Tbsp. turbinado (raw) sugar (25
grams), plus 1 tsp. (5 grams)
½ tsp. fine sea salt
½ cup mild olive oil (120 ml)
1 tsp. finely minced fresh rosemary
leaves
½ cup semisweet chocolate, chopped
into small chunks (85 grams)
1 egg white, beaten until loose (optional)
Directions
Heat the oven to 325°F.
In a large bowl, whisk togeth-
er the flour, powdered sugar, 2
tablespoons turbinado sugar and
the salt. Add the olive oil and
rosemary and stir to combine.
Add the chocolate chunks and
stir again. Gather the dough with
your hands into one mass.
Roll out the dough to an 8- to
9-inch roundish slab between
two sheets of parchment paper.
Remove the top sheet and use
the bottom to slide the cookie
round onto the back of a large
baking sheet.
If desired — it merely provides
a little shine — brush the cookie
with the egg white. Sprinkle with
the remaining 1 teaspoon turbi-
nado sugar.
Bake for 20 to 25 minutes.
Slide the cookie round carefully
onto a cutting board while the
cookie is still totally hot. Cut with
a sharp, thin knife into desired
shape(s). Let cool completely,
then separate.
Notes: This dough keeps well
in the freezer. Baked cookies
keep for 2 weeks in an airtight
tin at room temperature. For a
milder flavor, replace half of the
oil with a neutral/flavorless one.
You can cut this into shapes with
cookie cutters, too, but the choc-
olate provides a little resistance.
Ingredients
Crust:
15 large medjool dates, pitted (270 g
pitted)
1½ cups raw pecans
¼ cup unsweetened cacao or cocoa
powder
1 pinch sea salt
Caramel:
15 large medjool dates, pitted (270 g
pitted)
¼ cup canned coconut cream
½ tsp. vanilla extract
½ tsp. sea salt
Ganache:
1 cup semisweet chocolate (dairy-free
to be pareve)
⅓ cup canned coconut cream
Flaky sea salt, optional, for topping
Directions
If using a traditional 9-inch pie
pan or an 8 x 8 square pan, line
it with parchment paper, making
sure all sides are covered and
the parchment paper is cut so it
lies flat on all sides. If using an
8- or 9-inch tart pan, oil it well.
Prepare all the dates by plac-
ing them in 2 small heat-proof
bowls (separated for crust and
caramel) and covering with boil-
ing water. Set aside, uncovered,
to soften for 10 minutes.
To make the crust: In a food
processor, add pecans, cacao
or cocoa powder, and salt,
and pulse until a fine meal is
achieved. Drain one bowl of
dates, remove pits if not already
pitted, and add them to the food
processor. Process until fully
combined — about 1 minute.
Transfer crust mixture to
your pan and use clean hands
to press it evenly across the
bottom and up the sides of the
pan. Transfer to the freezer to
set for 30 minutes.
To make caramel: Wipe out
your food processor bowl. Drain
the remaining pitted dates and
place them in the food proces-
sor. Add ¼ cup (60 ml.) coconut
cream, vanilla and salt, and turn
the food processor on. Pause a
few times to scrape down the
sides of the food processor and
continue processing until the
mixture is lightened in color and
very thick and smooth. Remove
the crust from the freezer and
add the caramel filling to the
crust. Spread into an even layer
and return to the freezer to set
while you prepare the ganache.
To make the ganache:
Put the chocolate in a micro-
wave-safe bowl along with ⅓
cup (80 ml) of coconut cream.
Microwave in 20-second incre-
ments until melted.
Remove the tart from the
freezer and pour the chocolate
ganache over the top of the
caramel layer. Smooth the choc-
olate ganache and place in the
freezer to set for at least 1 hour,
or as long as overnight.
Once set, remove from the
freezer and let the tart warm
up for about 15 minutes before
trying to slip the outer sleeve
off of the tart pan. If it sticks,
let it warm up a bit more. If
using a pie pan or 8- x 8-inch
baking dish, simply lift tart out
of the dish and slice to serve.
Decorate the top with an extra
dusting of cocoa and/or flaky
sea salt, if desired.
Keep chilled if not eating right
away. Store leftovers covered in
the refrigerator for up to 5 days.
SALTED CARAMEL CHOCOLATE GANACHE TART
From Minimalist Baker | Serves 12. Pareve
continued from page 54
ROSH HASHANAH