Dessert

No-Bake Dubai Chocolate Tart Recipe

ByLila Prescott January 21, 2026January 21, 2026

Introduction

This no-bake Dubai chocolate tart is a delightful blend of crunchy, creamy, and nutty flavors. Featuring a cocoa-infused graham cracker crust, a rich pistachio and kataifi filling, and a smooth milk chocolate ganache, it’s an impressive dessert that requires no oven time. Perfect for special occasions or a sweet treat any day.

A slice of layered dessert on a white plate shows three distinct layers; the bottom layer is thin and brown with a crumbly texture, the middle layer is thicker with a rough, greenish-yellow appearance, and the top layer is smooth, glossy chocolate brown, finished with small chopped green pistachios scattered on top and around the plate. The dessert slice has a clean, sharp edge and is photographed on a white marbled surface with parts of the whole dessert visible blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups graham cracker crumbs
10 tablespoons unsalted butter

2 tablespoons cocoa powder (unsweetened)
2 tablespoons milk

1 tablespoon honey (or maple syrup)
4 – 4 1/2 cups kataifi (shredded phyllo dough)

4 tablespoons unsalted butter
1 1/4 cup pistachio cream
2 tablespoons tahini

2 tablespoons chopped pistachios (skins removed)
1 tablespoon honey (or maple syrup)
1 cup heavy cream

1 3/4 cup milk chocolate (chopped)
3 tablespoons chopped pistachios (skins removed)

Instructions

Step 1: In a bowl, combine the graham cracker crumbs, melted butter, cocoa powder, milk, and 1 tablespoon of honey. Mix well.

Step 2: Transfer the mixture into a tart pan. Using a measuring cup or spoon, press it firmly to form the base and up the sides.
Step 3: Melt 4 tablespoons of unsalted butter in a large skillet over medium heat. Add the kataifi, stir, and cook until golden brown. Transfer to a large bowl and let cool slightly.
Step 4: Once the kataifi has cooled, add the pistachio cream, tahini, chopped pistachios, and 1 tablespoon of honey. Mix well, then transfer the filling into the prepared crust. Smooth the surface evenly.

Step 5: Heat the heavy cream until hot but not boiling. Remove from heat and add the chopped milk chocolate. Stir until fully melted and smooth.
Step 6: Pour the chocolate ganache over the filling and spread it evenly.
Step 7: Garnish the sides with the remaining chopped pistachios.

Step 8: Refrigerate the tart for 3 hours before serving to allow it to set.

Tips & Variations

For a vegan alternative, substitute the butter with coconut oil, honey with maple syrup, and use dairy-free cream and chocolate.
Use honey or maple syrup according to your preferred sweetness and flavor profile.

Be sure to toast the kataifi until golden for a pleasant crunch and enhanced flavor.
To remove pistachio skins easily, soak them briefly in hot water and rub gently before chopping.

Storage

Store the tart covered in the refrigerator for up to 3 days. For best texture and flavor, consume within this time. Before serving, let it sit at room temperature for about 10 minutes for easier slicing. Leftovers can be gently reheated in the fridge to soften slightly, but avoid microwaving as it may affect the texture.

How to Serve

A slice of pie with three clear layers sits on a white plate with small crushed green and orange nuts scattered around. The bottom layer is a thin, crumbly brown crust. The middle layer is thick and yellow-green with a dense, textured look. The top layer is smooth and shiny dark brown, like chocolate, and is sprinkled with chopped green nuts. In the blurry background, more pie pieces and a white pan with yellow edges are visible on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tart ahead of time?

Yes, this no-bake tart benefits from resting in the refrigerator for at least 3 hours to set properly and develop flavors. It can be made a day in advance for convenience.

What can I use if I don’t have kataifi dough?

Kataifi dough gives a unique crunch and texture, but if unavailable, finely shredded phyllo dough or crushed nuts can be used as a substitute, though the texture will differ slightly.