Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Dubai Chocolate Tart
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- Level: Intermediate
- Total: 3 hr (includes cooling and chilling times)
- Active: 45 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 482
- Total Fat
- 36 g
- Saturated Fat
- 20 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 3 g
- Sugar
- 21 g
- Protein
- 6 g
- Cholesterol
- 115 mg
- Sodium
- 196 mg
Inspired by the viral Dubai chocolate bar trend, this tart transforms the flavors and textures of the beloved confection into a stunning, sliceable dessert. At the heart of it is a rich filling of sweet pistachio cream, nutty tahini and buttery, toasted kataifi—the crisp shredded pastry that brings irresistible texture to every bite. Instead of encasing the mixture in chocolate as the original bar does, we’ve layered it into a delicate cocoa tart shell, giving the dessert structure and an elegant edge. A glossy milk chocolate ganache seals it all in, with a ring of chopped pistachios to hint at what’s inside. It's the kind of showstopper dessert that's surprisingly doable at home.
- Level: Intermediate
- Total: 3 hr (includes cooling and chilling times)
- Active: 45 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 482
- Total Fat
- 36 g
- Saturated Fat
- 20 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 3 g
- Sugar
- 21 g
- Protein
- 6 g
- Cholesterol
- 115 mg
- Sodium
- 196 mg
Ingredients
Crust:
Filling:
Ganache Topping:
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Directions
Special equipment:
9-inch fluted tart pan- For the crust: Whisk the flour, cocoa and salt in a medium bowl. Process the butter, confectioners' sugar, brown sugar and vanilla in a food processor, stopping and scraping down the sides as needed, until smooth and creamy. Add the dry ingredients and pulse to combine. Add the egg yolks and continue to pulse to make a smooth dough. If the dough seems dry at this point, add up to 1 teaspoon of cold water. Remove the blade and turn the dough out onto a large sheet of plastic wrap, form into a disk and wrap tightly. Refrigerate for at least 30 minutes and up to 2 days.
- Position a rack in the center of the oven and preheat to 400 degrees F. Spray a 9-inch fluted tart pan with cooking spray.
- Place the chilled dough between 2 pieces of parchment and roll it out to an 11- to 12-inch circle (see Cook’s Note). Peel off one piece of the parchment and gently flip the dough onto the prepared tart pan, peeling away the remaining parchment. Carefully press the dough into the tart pan so it sits evenly on all sides. Roll the rolling pin across the top of the tart to make the edges flush with the sides of the pan. Dock the crust (poke holes in it all over with a fork), then refrigerate for 15 minutes.
- Line the crust with lightly sprayed parchment and fill with pie weights or baking beans. Place the tart shell on a baking sheet and bake for 20 minutes. Remove the paper and pie weights and continue to bake until the crust is set and no longer shiny, about 5 minutes more. Let cool to room temperature.
- For the filling: Heat the butter in a large skillet over medium heat until just starting to foam. Add the kataifi and cook, stirring frequently, until golden brown and toasted, about 6 minutes. Transfer to a large bowl and allow to cool to room temperature.
- Stir the pistachio cream, tahini, vanilla and salt into the kataifi. Scrape the mixture into the cooled tart shell and smooth with an offset spatula. Refrigerate while you make the ganache.
- For the ganache topping: Bring a few inches of water to a simmer in a small saucepan. Combine the chocolate and heavy cream in a heatproof bowl and set over the saucepan (do not let the bottom of the bowl touch the water). Cook, stirring with a small rubber spatula, until the chocolate is just melted. Wipe any condensation off the bottom of the bowl, then pour the ganache over the filling and spread evenly with an offset spatula. Sprinkle the chopped pistachios in a ring around the edge of the tart and chill until the chocolate is completely set, at least 1 hour.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) While rolling out the dough, it helps to sporadically flip the dough and remove and replace the parchment to prevent sticking. If you find the dough is sticking a lot, you can sprinkle it with a small dusting of flour, but don’t go overboard because we don't want to change the color of the crust.
