Dubai Chocolate Tart Recipe

By The Cooking Foodie · 90 min

Ingredients

Instructions

1. In a food processor, pulse the flour, cocoa powder, salt and sugar until well mixed.
2. Add the cold cubed butter and pulse until the mixture looks like coarse crumbs with small butter pieces still visible.
3. Add the egg and pulse until the dough starts to clump. If it is too dry, add 1 tablespoon of ice water and pulse; add another tablespoon only if needed. Stop as soon as it forms a ball, without overmixing.
4. Shape the dough into a flat disc, wrap it and refrigerate for at least 30 minutes.
5. Roll out the chilled dough to fit a 9-inch (23 cm) tart pan, press it into the edges, trim the excess and prick the base all over with a fork.
6. Preheat the oven to 350°F (175°C). Line the crust with parchment or foil covering the sides, fill with pie weights, dry beans or rice, and place on a baking sheet. Bake for 15 to 20 minutes, or until the edges look set.
7. Remove the parchment and weights, then bake for another 10 to 15 minutes, or until the base looks dry and fully set.
8. Cut the kataifi into quarter-inch pieces. Melt 2 tablespoons of butter in a medium frying pan over medium heat, add the kataifi and toast until golden brown.
9. Transfer the kataifi to a bowl, add the pistachio paste and tahini and mix well.
10. Spread the filling evenly in the tart shell and refrigerate for 30 minutes.
11. Chop the chocolate into small pieces in a heatproof bowl. Heat the cream in a small saucepan until it just begins to boil at the edges, remove from heat and pour over the chocolate. Wait one minute, then stir until smooth.
12. Pour the ganache over the filling, spread it evenly with a spatula and refrigerate for at least 1 hour.
13. Sprinkle chopped pistachios on top before serving.

Summarized from The Cooking Foodie's video. Watch it for the details.

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