Dubai Chocolate Tart with Pistachio Kataifi Filling Recipe

Introduction

The Dubai Chocolate Tart with Pistachio Kataifi Filling is a delightful dessert combining a crisp shortbread crust with a rich pistachio layer and a silky chocolate namalaka topping. This elegant tart offers a perfect balance of textures and flavors, ideal for special occasions or a luxurious treat.

Ingredients

• 10-oz. package shortbread cookies, such as Lorna Doone
• ¼ teaspoon kosher salt
• ½ cup (1 stick) unsalted butter, melted and cooled
• ¼ cup (½ stick) unsalted butter (for pistachio layer)
• 2 cups shredded kataifi pastry (available online)
• ¼ teaspoon kosher salt
• 1 tablespoon tahini paste
• ¾ cup pistachio cream (available online)
• 1 teaspoon powdered gelatin
• 1 tablespoon cold water
• 4 ounces semi-sweet chocolate, finely chopped
• ¼ cup whole milk
• ½ cup heavy whipping cream, cold
• ¼ cup roasted pistachios, finely chopped (optional, for garnish)

Instructions

1. Step 1: Make the crust by crushing the shortbread cookies into crumbs. In a large bowl, combine the cookie crumbs with the melted butter and ¼ teaspoon kosher salt. Press the mixture evenly into the bottom and up the sides of a 9-inch tart pan. Place the crust in the freezer to set while preparing the filling.
2. Step 2: Prepare the pistachio filling by melting ¼ cup unsalted butter in a large skillet over medium heat. Add the shredded kataifi pastry and ¼ teaspoon kosher salt, toasting until golden and fragrant. Transfer the toasted pastry to a large bowl immediately and stir in the tahini paste and pistachio cream while still hot to melt and blend together. Set aside.
3. Step 3: Make the chocolate namalaka. Sprinkle the powdered gelatin over cold water in a small bowl and let it bloom for 5 to 10 minutes. Place the chopped semi-sweet chocolate in a medium bowl. Heat the milk in a microwave-safe bowl until steaming but not boiling, about 30 seconds. Stir the bloomed gelatin into the hot milk until fully dissolved, then pour this mixture over the chocolate. Let sit for 30 seconds before whisking gently until smooth. If needed, microwave for another 10-20 seconds and whisk again. Slowly stir in the cold heavy whipping cream to maintain the smooth emulsion.
4. Step 4: Assemble the tart by spreading the pistachio filling evenly over the chilled shortbread crust. Pour the chocolate namalaka over the pistachio layer and smooth the top with a spatula. Chill the tart uncovered for at least 6 hours or preferably overnight until fully set.
5. Step 5: Before serving, garnish the tart with finely chopped roasted pistachios if desired. Keep the tart refrigerated until ready to serve.

Tips & Variations

• Use store-bought pistachio cream and kataifi pastry available online for convenience and authenticity.
• For a nut-free variation, omit the pistachios and tahini and use a simple nut-free cream alternative.
• To enhance flavor, lightly toast the shortbread crumbs before mixing with butter for the crust.
• If you don’t have a tart pan, a springform pan can also work, but be sure to press the crust firmly.

Storage

Store the tart covered in the refrigerator for up to 3 days. The tart is best served chilled. When ready to serve, remove from the fridge about 10 minutes beforehand to loosen the ganache slightly for easier slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular shredded phyllo instead of kataifi pastry?

Kataifi pastry has a unique texture that adds crunch to the pistachio layer. Regular shredded phyllo may work but will not provide the same texture or flavor.

What can I substitute for pistachio cream?

If pistachio cream is not available, you can make a simple pistachio paste by blending shelled pistachios with a bit of oil and powdered sugar until smooth, or substitute with almond or hazelnut cream for a different nutty flavor.

Dubai Chocolate Tart with Pistachio Kataifi Filling Recipe

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★★★★★

4.6 from 88 reviews

This luxurious Dubai Chocolate Tart with Pistachio Kataifi Filling combines a crisp shortbread crust with a rich pistachio kataifi layer and a smooth semi-sweet chocolate namelaka topping. The dessert features toasted shredded kataifi pastry infused with pistachio cream, layered under a luscious gelatin-set chocolate cream, garnished with roasted pistachios for added texture and flavor. Perfect for elegant gatherings or special occasions, this tart balances nutty, buttery, and chocolate flavors in a delightful multi-textured treat.

• Author: Lila
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 6 hours 45 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Shortbread Layer

• 10 oz. shortbread cookies (such as Lorna Doone)
• ¼ teaspoon kosher salt
• ½ cup (1 stick) unsalted butter, melted and cooled

Pistachio Layer

• ¼ cup (½ stick) unsalted butter
• 2 cups shredded kataifi pastry (available online)
• ¼ teaspoon kosher salt
• 1 tablespoon tahini paste
• ¾ cup pistachio cream (available online)

Chocolate Layer

• 1 teaspoon powdered gelatin
• 1 tablespoon cold water
• 4 ounces semi-sweet chocolate, finely chopped
• ¼ cup whole milk
• ½ cup heavy whipping cream, cold
• ¼ cup roasted pistachios, finely chopped (optional, for garnish)

Instructions

1. Make crust: In a large bowl, combine the crumbled shortbread cookies, melted butter, and kosher salt. Mix until the crumbs are evenly coated. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch tart pan to form the crust. Place the crust in the freezer to set while you prepare the filling.
2. Make pistachio filling: Heat a large skillet over medium heat and melt the butter. Add the shredded kataifi pastry and kosher salt, toasting the pastry while stirring occasionally until golden brown and fragrant. Immediately transfer the toasted kataifi to a large bowl, then add the tahini paste and pistachio cream while the pastry is still hot to melt and combine the ingredients smoothly. Stir well and set aside.
3. Make chocolate namelaka: Sprinkle the powdered gelatin over the cold water in a small bowl and let bloom for 5 to 10 minutes. Place the chopped semi-sweet chocolate in a medium heatproof bowl. Heat the whole milk in a small microwave-safe bowl on high power for about 30 seconds until steaming but not boiling. Stir the bloomed gelatin into the hot milk until completely dissolved. Pour the hot milk mixture over the chopped chocolate and let it sit for 30 seconds to soften the chocolate, then whisk gently until smooth. If the chocolate isn’t fully melted, heat it in the microwave for an additional 10 to 20 seconds and whisk again until smooth. Finally, slowly incorporate the cold heavy whipping cream into the chocolate mixture, whisking gently to preserve a smooth emulsion.
4. Assemble the tart: Spread the pistachio filling evenly over the chilled shortbread crust. Pour the chocolate namelaka layer over the pistachio layer and smooth the surface with a spatula. Chill the assembled tart in the refrigerator, uncovered, until fully set, at least 6 hours or preferably overnight. Just before serving, garnish with finely chopped roasted pistachios if desired. Keep the tart chilled until ready to serve.

Notes

• Make sure to toast the kataifi pastry evenly to achieve a crisp texture and enhance its nutty flavor.
• The pistachio cream and tahini paste can usually be found in specialty grocery stores or online.
• Allow enough chilling time for the namelaka layer to set properly for clean slices.
• Use a sharp knife warmed slightly under hot water and wiped dry for clean tart slices.
• This tart is best served chilled and can be stored in the refrigerator up to 3 days.

Keywords: Chocolate tart, pistachio kataifi tart, Middle Eastern dessert, gelatin chocolate namelaka, pistachio cream tart, no-bake tart, elegant chocolate dessert