Description
This No-bake Dubai Chocolate Tart combines a rich, crunchy graham cracker and cocoa crust with a buttery, toasted kataifi and pistachio cream filling, topped with a smooth milk chocolate ganache. It’s a decadent yet effortless dessert that requires no baking, perfect for impressing guests or treating yourself with a luxurious Middle Eastern-inspired chocolate tart.
Ingredients
Scale
Crust
- 2 1/2 cups graham cracker crumbs
- 10 tablespoons unsalted butter, melted
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons milk
- 1 tablespoon honey (or maple syrup)
Filling
- 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)
Ganache & Garnish
- 1 cup heavy cream
- 1 3/4 cup milk chocolate, chopped
- 3 tablespoons chopped pistachios (skins removed) for garnish
Instructions
- Prepare the Crust: In a bowl, combine the graham cracker crumbs, melted butter, cocoa powder, milk, and 1 tablespoon of honey. Mix thoroughly to create a consistent mixture.
- Form the Crust: Transfer the crumb mixture into a tart pan. Using a measuring cup or the back of a spoon, press firmly and evenly to form the base and sides of the tart shell. Set aside.
- Toast the Kataifi: Heat 4 tablespoons of unsalted butter in a large skillet over medium heat. Add the kataifi (shredded phyllo dough) and stir frequently, cooking until it turns golden brown and fragrant. Remove from heat and transfer to a large bowl to cool slightly.
- Mix the Filling: Once the kataifi has cooled, add the pistachio cream, tahini, chopped pistachios, and 1 tablespoon of honey to the bowl. Mix well until all ingredients are fully incorporated.
- Fill the Tart: Spoon the kataifi filling mixture into the prepared crust. Smooth the surface evenly with a spatula or the back of a spoon.
- Make the Ganache: In a small saucepan or microwave-safe bowl, gently heat the heavy cream until hot but not boiling. Pour the hot cream over the chopped milk chocolate in a heatproof bowl. Stir continuously until the chocolate melts and the ganache becomes smooth and glossy.
- Top the Tart: Pour the milk chocolate ganache evenly over the kataifi filling, spreading it carefully to cover the surface.
- Garnish: Decorate the sides of the tart with the remaining chopped pistachios for an elegant finish and added crunch.
- Chill: Place the tart in the refrigerator and let it set for at least 3 hours to firm up before serving.
Notes
- This tart is best served chilled for a firm texture and rich taste.
- Kataifi dough can be found in Middle Eastern or Mediterranean specialty stores, or frozen in many supermarkets.
- Use high-quality pistachio cream and milk chocolate for the best flavor results.
- For a vegan alternative, substitute butter with coconut oil, honey with maple syrup, and use dairy-free cream and chocolate.
- Ensure the heavy cream does not boil when heating to avoid curdling the ganache.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: No-bake, chocolate tart, pistachio, kataifi, Middle Eastern dessert, easy tart recipe, chocolate ganache, no-bake dessert
