Based loosely on my chocolate hazelnut tart with maldon salt, I dreamt up this recipe for Rosh Hashanah, but it is certainly not limited to one Jewish holiday. As I examined all the simanim or ingredient symbols used on the Rosh Hashanah table, I wanted the entire menu to be expressed through these ingredients. Leeks, beans, pomegranates, squash, honey, apples… See more about the simanim and the rosh hashanah seder here.
The idea of using pomegranate and seasonal fruit as well as honey, a sign of sweetness ad abundance in the year to come, are part of this tart. I think you’ll find that the pomegranate’s brightness balances out the other ingredients.
It takes less than 20 minutes to make, is gluten free, and I guarantee there will be oos and ahhs and lots of praise from your guests when this graces your dinner table or party.
This tart is perfect for early autumn dessert recipe using the best seasonal fruit. If you are lucky and live in California, these fruits can be found at a farmer’s market but the rest of us need to hit the supermarkets. Don’t skimp on the honey here either. Get something raw, creamy and delicious. I suggested an Italian coriander blossom honey I’m currently obsessed with by mieli thun but perhaps try a local honey producer, and while I’m on the subject do watch the Rotten episode on Honey on netflix which will blow your mind and make you way more selective about the honey you buy.
Serving Size: 8-10
For the crust:
5 oz. sugar or plain cookies (I use Lucy’s gluten free and dairy free)
3 oz. shelled, unsalted pistachios
10-12 plump, moist dates, pitted
Pinch of sea salt
For the Ganache and fruit:
1 cup or 200 ml Coconut milk (use thick, cream skimmed from top of can first)
1 tsbp. creamy raw honey (I use Italian coriander blossom honey by mieli thun)
8 oz. milk chocolate, chopped (or chips)
5 oz. dark or bittersweet chocolate, chopped (or chips)
1 pint just ripe fresh figs, quartered lengthwise
¾ -1 cup pomegranate seeds
For the crust:
Place the cookies and pistachios in a blender or bowl of a food processor. Add a pinch of salt and pulse until fine. Add 10 dates and pulse well until the mixture feels soft and comes together like a dough. You may have to add the additional dates one at a time to achieve the right consistency. Press evenly into the bottom into 11” fluted tart pan with a removable bottom. Don’t worry about trying to press it into the sides of the tin. The bottom is fine. Freeze while preparing the ganache.
For the ganache and fruit:
Scoop the creamy top part of the coconut milk into a measuring cup. Some additional watery juices are fine but you want to use the ultra thick, creamy part that separates first so don’t shake the can before using. In a small pot add the coconut milk and honey. Heat over medium until bubbles form at the sides of the pot. Add the chocolate and allow to sit for about 30 seconds. Whisk well until glossy and season with a pinch of salt.
Pour the ganache into the tart pan, gently lifting and tilting to even out the chocolate over the crust. Starting from the outside, gently lay the figs into the ganache in a flower like pattern. You should be able to make three or so circles and then place a few quarters in the center, overlapping. Start with the outer circle and move inwards. Scatter the pomegranate seeds over the top concentrating on the spaces between the figs. Chill in the refrigerator at least 2 hours before serving and up to a day in advance.
* When removing the bottom, do it gently and with a little patience, working around the perimeter slowly.