16 Feb Dubai Chocolate Tart

This isn’t a quick and easy dessert… and it isn’t exactly a budget bake either! But this Dubai Chocolate Tart might just be one of the most delicious things l’ve ever made.

Think crisp chocolate pastry, a crunchy pistachio kataifi filling, and a rich, glossy chocolate ganache – all coming together in one seriously show-stopping tart. It’s perfect for Valentine’s Day or any moment that calls for something extra special.

I used Callebaut Dark 811 and Milk 823 to make the ganache – two couverture chocolates known for their exceptional quality, depth of flavour, and silky-smooth finish. Using a high quality chocolate like Callebaut makes baking so much easier and the end result is consistently good!

This post was sponsored by Callebaut. All text and opinions are 100% my own.

Ingredients (serves 10)

Pistachio Chocolate Pastry
160 g cake flour
35 g pistachios
30 g cocoa powder
50 g icing sugar
110 g salted butter, cold and cubed
5 ml vanilla extract
1 egg
1 Tbsp ice water (if necessary)

Pistachio Praline Paste
250 g pistachios
190 g caster sugar
1 Tbsp sunflower/canola oil (if necessary)

Pistachio–Kataifi Layer
125 g kataifi pastry, defrosted
50 g butter
175 g pistachio praline paste (from above)
1 Tbsp tahini
30 g finely chopped pistachios

Chocolate Ganache
125 g Callebaut 823 Milk chocolate
125 g Callebaut 811 Dark chocolate
200 ml cream

extra chopped pistachios, to garnish

Directions:

• Place pistachios on a lined baking tray and toast at 180°C for about 5-7 minutes then cool.
• Dry caramelise the sugar: Add half the sugar to a stainless steel pan (not non-stick). Do not stir. As the sugar starts to melt at the edges, gently guide it towards the centre with a heatproof spatula or spoon, continuing until all the sugar has melted. Add the remaining sugar and continue heating, again without stirring, until the mixture reaches an even deep amber colour. Remove from heat immediately to prevent burning.
• Pour over the cooled pistachios and leave to cool completely. 
• Break into shards then add to food processor/blender. Process the mixture, scraping down the sides regularly, until you have a fairly smooth paste. This take 5-10 minutes. You can add 1 tbsp of neutral oil if it feels dry. Set aside. 
• To make the pastry add flour, pistachios, cocoa and icing sugar to a blender and blitz to a fine powder.
• Add cold butter cubes and blitz until mixture resembles fine crumbs.
• Add egg and vanilla and mix until just combined. If necessary, add a little ice water, just enough to bring dough together. Do not overwork or the pastry will be tough.
• Wrap dough in cling wrap and chill for at least 30 minutes. 
• Roll out on a floured surface to about 2 mm thick and line a greased 23 cm tart tin with removable base. Chill again for 30 minutes (this prevents the pastry from shrinking).
• Prick base with a fork, line with baking paper and baking beans or rice, and bake blind at 180°C for 15 minutes.
• Remove paper and weights and bake for a further 10–15 minutes until crisp. Set aside to cool.
• To make the filling, melt butter in a pan over medium-high heat. Fry kataifi until golden and crisp, stirring frequently. Cool slightly and add to a medium bowl. 
• Add pistachios, praline paste and tahini and mix well. Spread over the cooled pastry base. 
• For the ganache place both Callebaut chocolates into a bowl.
• Heat cream until steaming and just starting to bubble at the edges, then pour over the chocolate.
• Stand 1 minute, then stir until smooth. Cool slightly.
• Pour ganache over the tart filling and level. Refrigerate for 2–3 hours until set.
• Garnish with extra chopped pistachios before serving. Allow tart to stand 5–10 minutes before serving.