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Dubai Chocolate Tart Recipe

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5 from 93 reviews

Dubai Chocolate Tart is a decadent dessert combining a rich cocoa-flavored crust with a unique pistachio and kataifi filling, topped with a smooth dark chocolate ganache. This elegant tart offers a fusion of flavors and textures, featuring a crisp tart shell, crunchy toasted kataifi, creamy pistachio paste, and luscious chocolate finish, perfect for special occasions or indulgent treats.

Ingredients

Scale

For the Tart Crust

  • 1½ cups Flour
  • ⅓ cup Cocoa powder
  • ½ teaspoon Salt
  • ½ cup Sugar
  • ½ cup Cold Butter, cut into small cubes
  • 1 Egg
  • 1–2 tablespoons Ice water (if needed)

For the Filling

  • 3 tablespoons Unsalted butter
  • 180 g Kataifi (shredded phyllo dough)
  • 1¼ cups Pistachio paste
  • ¼ cup Tahini
  • Sweetener (optional, to taste)

For the Ganache

  • 120 g Dark chocolate
  • ½ cup Heavy cream

For Decoration

  • Chopped pistachios (for sprinkling)

Instructions

  1. Prepare the Dough: In a food processor, combine flour, cocoa powder, salt, and sugar. Pulse to mix. Add cold butter cubes and pulse until coarse crumbs form with visible butter pieces. Add egg and pulse until dough begins to come together, adding ice water (1-2 tbsp) if dough feels too dry. Avoid overmixing.
  2. Chill the Dough: Turn the dough onto a floured surface, shape into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up.
  3. Roll and Fit Dough: Roll out chilled dough to fit a 9-inch tart pan. Press gently into the pan edges, trim excess, and prick the bottom with a fork to prevent air bubbles.
  4. Blind Bake the Crust: Preheat oven to 350°F (175°C). Line the crust with parchment or foil and fill with pie weights. Bake 15-20 minutes until edges set. Remove weights and lining, then bake 10-15 minutes more until crust bottom is dry and fully set.
  5. Prepare the Filling: Cut kataifi into ¼-inch pieces. Melt 2 tablespoons butter in a medium frying pan over medium heat. Toast kataifi until golden brown, then transfer to a bowl. Add pistachio paste, tahini, and optional sweetener, mixing well.
  6. Fill Tart Shell: Spread the filling evenly into the cooled tart shell. Refrigerate for 30 minutes to set.
  7. Make Chocolate Ganache: Chop dark chocolate and place in a heatproof bowl. Heat heavy cream until just boiling at edges, then pour over chocolate. Let sit 1 minute, then stir until smooth.
  8. Assemble Tart: Pour ganache over the pistachio filling, spreading evenly with a spatula. Refrigerate for at least 1 hour to set ganache.
  9. Decorate and Serve: Sprinkle chopped pistachios on top of the tart before serving for a decorative and flavorful finish.

Notes

  • For an easy no-bake version, you can skip blind baking the crust and instead press the dough firmly into the tart pan and chill until firm before filling.
  • Kataifi can be tricky to work with; cutting into small pieces helps it toast evenly without burning.
  • Ensure the butter used in the crust is cold to achieve a flaky texture.
  • If the dough is too sticky during rolling, chill it longer or dust the surface lightly with flour.
  • The sweetener in the filling is optional and can be adjusted based on your preference and the sweetness of pistachio paste.

Keywords: Dubai Chocolate Tart, chocolate tart, pistachio tart, kataifi dessert, Middle Eastern tart, chocolate ganache tart, no-bake tart option

Find it online: https://kitchenbyrita.com/dubai-chocolate-tart-recipe/