This Dubai Chocolate Tart is a luxurious dessert inspired by the viral Dubai chocolate bar, transformed into an elegant tart with layers of rich chocolate, nutty pistachio, and crunchy kataifi. It combines Middle Eastern flavors with classic pastry techniques to create a show-stopping dessert that feels indulgent yet refined, perfect for special occasions or when you want to impress with something truly unique.

Why You’ll Love This Recipe

This recipe brings together an irresistible combination of flavors and textures in one beautiful tart. The chocolate crust adds depth and richness, while the pistachio and tahini filling delivers a creamy, nutty center with a subtle earthy balance. The toasted kataifi adds crunch, creating contrast in every bite. Finished with a smooth chocolate ganache and a sprinkle of pistachios, this tart feels elegant, modern, and memorable without being overly sweet.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chocolate tart crust
all-purpose flour: 1½ cups (200 g)
unsweetened cocoa powder: ⅓ cup (40 g)
salt: ½ teaspoon
granulated sugar: ½ cup (50 g)
unsalted butter, cold and cubed: ½ cup (115 g)
egg: 1 large
ice water: 1–2 tablespoons, as needed

For the pistachio kataifi filling
unsalted butter: 2 tablespoons
kataifi pastry, finely chopped: 2 cups (about 100 g)
pistachio paste: ¾ cup (180 g)
tahini: 2 tablespoons

For the chocolate ganache
dark chocolate, finely chopped: 120 g
heavy cream: ½ cup (120 ml)

For decoration
chopped pistachios: ¼ cup (30 g)

Directions

Begin by preparing the tart crust. In a food processor, combine the flour, cocoa powder, salt, and sugar. Pulse briefly to mix. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs with visible bits of butter. Add the egg and pulse until the dough starts to come together. If the dough is too dry, add ice water one tablespoon at a time just until it forms.

Shape the dough into a flat disc, wrap it tightly, and refrigerate for at least 30 minutes. Once chilled, roll the dough out on a lightly floured surface and fit it into a 9-inch tart pan. Trim the excess and prick the base with a fork.

Preheat the oven to 175°C (350°F). Line the crust with parchment paper and fill with baking weights or dry beans. Bake for 15–20 minutes until the edges are set. Remove the weights and parchment, then bake for another 10–15 minutes until the base is fully baked. Let cool completely.

To make the filling, melt the butter in a pan over medium heat. Add the chopped kataifi and toast, stirring constantly, until golden and crisp. Transfer to a bowl and mix with the pistachio paste and tahini until well combined. Spread the filling evenly over the cooled tart crust and refrigerate for 30 minutes.

For the ganache, place the chopped chocolate in a heatproof bowl. Heat the cream until it just begins to simmer, then pour it over the chocolate. Let sit for one minute, then stir until smooth. Pour the ganache over the pistachio layer and spread evenly. Refrigerate for at least one hour to set.

Before serving, sprinkle chopped pistachios over the top.

Servings and timing

This recipe makes 10 servings.
Preparation time is approximately 30 minutes.
Baking time is about 30 minutes.
Chilling time is around 30–60 minutes.
Total time needed is about 1 hour and 30 minutes.

Variations

For a sweeter dessert, replace the dark chocolate ganache with milk chocolate using the same amount of cream. You can also add two to three tablespoons of powdered sugar or honey to the pistachio filling if you prefer a sweeter profile. Almond paste or hazelnut paste can be used instead of pistachio paste for a different nut flavor. If kataifi is unavailable, shredded phyllo dough can be toasted and used as a substitute, or it can be omitted for a smoother filling.

Storage/Reheating

Store the tart in an airtight container in the refrigerator for up to 3 to 4 days. Keep it well covered to prevent it from absorbing odors. For longer storage, the tart can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving. This dessert is best served chilled and does not require reheating.

FAQs

Can I make this tart ahead of time?

Yes, the tart can be made one day in advance and stored in the refrigerator until serving.

Is this tart very sweet?

No, it is moderately sweet. The pistachio filling contains no added sugar, so the sweetness mainly comes from the crust and ganache.

Can I use store-bought pistachio cream?

Yes, as long as it is smooth and not overly sweet, it will work well in this recipe.

What can I use instead of kataifi?

Shredded phyllo dough is the closest substitute, or you can omit it for a smoother texture.

Can I make this recipe without baking?

Yes, you can use a no-bake cookie crust instead of the baked chocolate crust.

How do I know when the ganache is set?

The ganache is set when it is firm to the touch but still slightly glossy.

Can I use white chocolate for the ganache?

You can, but it will significantly change the flavor and sweetness of the tart.

What size tart pan should I use?

A 9-inch (23 cm) tart pan with a removable bottom works best.

Can I freeze individual slices?

Yes, individual slices can be wrapped tightly and frozen for easy portions.

Is this recipe suitable for special occasions?

Absolutely, its elegant look and unique flavor combination make it ideal for celebrations.

Conclusion

This Dubai Chocolate Tart is a rich and elegant dessert that beautifully blends chocolate, pistachio, and Middle Eastern-inspired textures. With its crisp crust, creamy filling, and smooth ganache topping, it delivers a truly memorable dessert experience. Whether served at a gathering or enjoyed as a personal indulgence, this tart is guaranteed to impress and satisfy.

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