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