Dubai Chocolate Tart
A silky smooth chocolate ganache tart with a buttery shortcrust base layered with toasted kataifi and pistachio cream filling. This elegant tart is a stunning centerpiece for any dessert table.
A luxurious chocolate ganache tart filled with crispy kataifi and pistachio cream inspired by the beloved Dubai chocolate bar.
Nutrition per serving
Ingredients
crust
filling
ganache
garnish
Instructions
Make the Shortcrust Pastry
Combine flour powdered sugar and cold butter in a bowl. Rub together with fingertips until the mixture resembles breadcrumbs. Add egg yolk and cold water one tablespoon at a time mixing until dough just comes together. Wrap in cling film and refrigerate for 30 minutes.
Blind Bake the Tart Shell
Roll out chilled dough and press into a 9-inch tart pan with a removable base. Trim excess and prick the base with a fork. Line with parchment and fill with baking weights. Bake at 180C for 15 minutes then remove weights and bake for another 5 minutes until golden.
Layer the Kataifi Filling
Toast kataifi pastry with a knob of butter in a pan until golden and crispy. Allow to cool completely then mix with pistachio cream until evenly coated. Spread this mixture in an even layer across the cooled tart shell pressing gently to compact slightly.
Make the Chocolate Ganache
Heat heavy cream in a saucepan over medium heat until it just begins to simmer. Do not let it boil. Pour hot cream over finely chopped dark chocolate in a bowl and let sit for 2 minutes. Stir from the center outward in slow circles until completely smooth and glossy.
Assemble and Set
Pour the warm ganache slowly over the kataifi pistachio layer allowing it to fill the tart shell completely and create a smooth top. Tap the pan gently on the counter to remove air bubbles. Scatter crushed pistachios over the surface and refrigerate for at least 2 hours until fully set before slicing.
Substitutions
Common mistakes
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