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Dubai Chocolate Tart

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Inspired by the viral Dubai chocolate bar, this elegant tart features a rich chocolate crust, creamy pistachio-tahini filling with crispy kataifi, and a silky dark chocolate ganache, topped with chopped pistachios for crunch and flair.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Ingredients

  • 1½ cups (200 g) all-purpose flour
  • ⅓ cup (40 g) unsweetened cocoa powder
  • ½ teaspoon salt
  • ½ cup (50 g) granulated sugar
  • ½ cup (115 g) unsalted butter, cold and cubed
  • 1 large egg
  • 1–2 tablespoons ice water, as needed
  • 2 tablespoons unsalted butter (for filling)
  • 2 cups (100 g) kataifi pastry, finely chopped
  • ¾ cup (180 g) pistachio paste
  • 2 tablespoons tahini
  • 120 g dark chocolate, finely chopped
  • ½ cup (120 ml) heavy cream
  • ¼ cup (30 g) chopped pistachios (for decoration)

Instructions

  1. Prepare the tart crust: In a food processor, pulse flour, cocoa powder, salt, and sugar to combine. Add cold butter and pulse until coarse crumbs form.
  2. Add the egg and pulse again. If needed, add ice water 1 tablespoon at a time until dough comes together.
  3. Form dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
  4. Roll out chilled dough on a floured surface and fit into a 9-inch tart pan. Trim excess and prick base with a fork.
  5. Preheat oven to 175°C (350°F). Line crust with parchment and fill with baking weights. Bake 15–20 minutes, then remove weights and bake another 10–15 minutes. Cool completely.
  6. Make filling: Melt butter in a pan and toast chopped kataifi until golden. Transfer to a bowl and mix with pistachio paste and tahini.
  7. Spread pistachio filling evenly into cooled crust. Chill for 30 minutes.
  8. Make ganache: Pour hot cream over chopped chocolate. Let sit 1 minute, then stir until smooth.
  9. Pour ganache over pistachio layer and spread evenly. Refrigerate at least 1 hour to set.
  10. Before serving, sprinkle with chopped pistachios and serve chilled.

Notes

  • You can substitute kataifi with shredded phyllo or omit it for a smoother filling.
  • For a sweeter tart, use milk chocolate instead of dark for the ganache.
  • Almond or hazelnut paste can replace pistachio paste.
  • This tart is ideal for making ahead; it stores well in the fridge.
  • For a no-bake version, use a cookie crust instead of the chocolate pastry.

Nutrition

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