Ingredients

1½ cups + 2 cups Flour

⅓ cup Cocoa powder

½ teaspoon Salt

½ cup Sugar

½ cup Butter (cold, cut into small cubes)

1 Egg

1-2 tablespoons Ice water (if needed)

3 tablespoons Butter (unsalted)

180 g Kataifi

1¼ cups Pistachio paste

¼ cup Tahini

Sweetener (optional)

120 g Dark chocolate

½ cup Heavy cream

Instructions

Step 1: In the bowl of your food processor, combine the flour, cocoa powder, salt, and sugar. Pulse a few times until the dry ingredients are well-mixed.

Step 2: Add the cold, cubed butter to the food processor. Pulse several times until the mixture resembles coarse crumbs, with small pieces of butter still visible throughout.

Step 3: Add the egg to the food processor. Pulse again until the mixture begins to come together. The dough should start to form clumps but may still look a bit crumbly. If the dough feels too dry and isn’t holding together when pressed, add 1 tablespoon of ice water. Pulse again and check the dough. If needed, add an additional tablespoon of ice water, pulsing just until the dough forms a ball. Do not overmix.

Step 4: Turn the dough out onto a lightly floured surface. Shape it into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.

Step 5: Once chilled, roll out the dough on a lightly floured surface to fit a 9-inch (23cm) tart pan. Carefully transfer the dough into the pan, pressing it gently into the edges. Trim any excess dough and prick the bottom all over with a fork to prevent air bubbles.

Step 6: Preheat your oven to 350°F (175°C). Line the tart crust with parchment paper or foil, covering the sides. Fill with pie weights, dry beans, or rice to keep the crust from puffing in baking.

Step 7: Place the tart pan on a baking sheet and bake for 15–20 minutes, until the edges look set.

Step 8: Remove the parchment or foil with weights. Return the crust to the oven and bake for an additional 10–15 minutes, until the bottom looks dry and fully set.

Step 9: Cut the kataifi into quarter-inch pieces. Melt 2 tablespoons of butter in a medium frying pan over medium heat. Add the kataifi and toast until golden brown.

Step 10: Transfer the toasted kataifi to a bowl. Add the pistachio paste and tahini to balance the flavor, mixing well. Add sweetener if desired.

Step 11: Spoon the filling into the tart shell, spreading evenly. Refrigerate for 30 minutes.

Step 12: Chop the dark chocolate into small pieces and place in a heatproof bowl. Heat the cream in a small saucepan until it just begins to boil at the edges. Remove from heat and pour over the chopped chocolate. Let sit for one minute, then stir gently until smooth.

Step 13: Pour the ganache over the filling and spread evenly with a spatula.

Step 14: Refrigerate the tart for at least 1 hour before serving.

Step 15: Sprinkle chopped pistachio on top and serve.

Tips & Variations

For an easier no-bake version, skip the blind baking steps and chill the tart base firmly before adding the filling and ganache.

Use good-quality dark chocolate with at least 70% cocoa for a richer ganache flavor.

Adjust the sweetness in the filling with a natural sweetener like honey or maple syrup if desired.

To toast kataifi evenly, keep stirring frequently in the pan and watch carefully to prevent burning.

FAQs

Can I make the tart crust ahead of time?

Yes, you can prepare and chill the dough up to 2 days in advance. Keep it wrapped tightly in plastic wrap in the refrigerator until ready to use.

What can I substitute for kataifi?

If kataifi is unavailable, you can try crushed phyllo dough, shredded wheat cereal, or even toasted shredded coconut for texture, though the flavor will differ slightly.