Description
This No-bake Dubai Chocolate Tart features a rich, chocolatey crust and a luscious pistachio, tahini filling topped with a smooth milk chocolate ganache. The unique combination of kataifi pastry, pistachio cream, and tahini creates an indulgent Middle Eastern-inspired dessert that sets perfectly without baking, making it an elegant yet simple treat to prepare.
Ingredients
Crust
- 2 1/2 cups graham cracker crumbs
- 10 tablespoons unsalted butter, melted
- 2 tablespoons cocoa powder (unsweetened)
- 2 tablespoons milk
- 1 tablespoon honey (or maple syrup)
Filling
- 4 - 4 1/2 cups kataifi (shredded phyllo dough)
- 4 tablespoons unsalted butter
- 1 1/4 cup pistachio cream
- 2 tablespoons tahini
- 2 tablespoons chopped pistachios (skins removed)
- 1 tablespoon honey (or maple syrup)
Ganache and Garnish
- 1 cup heavy cream
- 1 3/4 cup milk chocolate, chopped
- 3 tablespoons chopped pistachios (skins removed)
Instructions
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, unsweetened cocoa powder, milk, and 1 tablespoon of honey. Stir until a uniform mixture forms. Transfer this mixture into a tart pan. Using a measuring cup or the back of a spoon, press the mixture firmly and evenly to form the base and up the sides of the tart pan.
- Cook the Kataifi: Heat 4 tablespoons of butter in a large skillet over medium heat until melted. Add the shredded kataifi dough and stir continuously, cooking until it turns a golden brown color. This should take about 5-7 minutes. Once browned, transfer the kataifi into a large bowl and allow it to cool slightly.
- Mix the Filling: When the kataifi has cooled a bit, add the pistachio cream, tahini, chopped pistachios, and 1 tablespoon of honey to the bowl. Mix thoroughly until the ingredients are well combined. Spread this pistachio-kataifi mixture evenly over the prepared graham cracker crust, smoothing the surface with a spatula.
- Prepare the Ganache: Heat the heavy cream in a saucepan over medium heat until it is hot but not boiling. Remove from heat and immediately add the chopped milk chocolate. Stir continuously until the chocolate is fully melted and the ganache is smooth and glossy.
- Assemble and Garnish: Pour the chocolate ganache evenly over the pistachio filling layer, spreading it with a spatula to cover the entire surface. Garnish the sides of the tart with the remaining 3 tablespoons of chopped pistachios.
- Chill: Place the tart in the refrigerator and chill for at least 3 hours to allow it to set properly before serving. This chilling step is crucial for the tart to hold its shape and for flavors to meld beautifully.
Notes
- This tart requires refrigeration to set properly due to its no-bake nature.
- Using fresh pistachios without skins enhances the tart's appearance and flavor.
- Kataifi dough is delicate; cook gently and stir often to prevent burning.
- The tart pan size used should be around 9-10 inches in diameter for the correct thickness.
- Honey can be substituted with maple syrup for a different but harmonious sweetness.
