No-Bake Dubai Chocolate Tart Recipe

Introduction

This no-bake Dubai chocolate tart is a decadent treat featuring a crunchy graham cracker crust, a rich pistachio and kataifi filling, and a smooth milk chocolate ganache. Perfect for special occasions or a luxurious homemade dessert, it requires no baking and is sure to impress your guests.

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

1. Step 1: In a bowl, combine the graham cracker crumbs, melted butter, cocoa powder, milk, and 1 tablespoon of honey. Mix well until evenly combined.
2. Step 2: Transfer the mixture into a tart pan. Using a spoon or measuring cup, press firmly to form the base and sides of the crust. Set aside.
3. Step 3: Heat 4 tablespoons of butter in a large skillet over medium heat. Add the kataifi and stir continually until golden brown. Remove from heat and transfer to a large bowl to cool slightly.
4. Step 4: Once the kataifi has cooled a bit, add the pistachio cream, tahini, chopped pistachios, and 1 tablespoon of honey. Mix until well combined.
5. Step 5: Spread the kataifi filling evenly over the prepared crust and smooth the surface with a spatula.
6. Step 6: Heat the heavy cream gently in a saucepan until hot but not boiling. Remove from heat and add the chopped milk chocolate, stirring until fully melted and smooth to create the ganache.
7. Step 7: Pour the ganache over the filling layer and spread it evenly.
8. Step 8: Garnish the sides of the tart with the remaining chopped pistachios for extra texture and visual appeal.
9. Step 9: Refrigerate the tart for at least 3 hours to set before serving.

Tips & Variations

• Use maple syrup instead of honey for a vegan-friendly version.
• For extra crunch, toast the chopped pistachios lightly before adding them to the filling and garnish.
• If kataifi is unavailable, finely shredded phyllo dough can be used as a substitute.
• Make sure the cream is hot but not boiling when melting the chocolate to avoid separation.

Storage

Store the tart covered in the refrigerator for up to 3 days. Reheat slices slightly in the microwave for about 10 seconds if you prefer a softer ganache texture, but the tart is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark chocolate instead of milk chocolate?

Yes, dark chocolate can be used for a richer, less sweet ganache. Adjust sweetness in the filling accordingly if desired.

Is it necessary to refrigerate the tart before serving?

Yes, chilling allows the ganache and filling to set properly, ensuring clean slices and the best texture.

No-Bake Dubai Chocolate Tart Recipe

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★★★★★

4.7 from 58 reviews

• Author: Matteo
• Total Time: 3 hours 50 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This decadent No-bake Dubai Chocolate Tart features a crisp chocolate-infused graham cracker crust, a luscious pistachio-kataifi filling, and a smooth milk chocolate ganache topping, finished with crunchy pistachio garnishes. Perfectly balanced between nutty, chocolatey, and sweet flavors, this elegant tart requires no baking and is chilled to set, making it an impressive yet simple dessert for any occasion.

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Ingredients

Scale 1x2x3x

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

• 1 cup heavy cream
• 1 3/4 cup milk chocolate (chopped)
• 3 tablespoons chopped pistachios (skins removed, for garnish)

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Instructions

1. Prepare the Crust: In a bowl, combine the graham cracker crumbs, melted butter, cocoa powder, milk, and 1 tablespoon of honey. Mix well to form a cohesive mixture.
2. Form the Crust: Transfer the mixture into a tart pan. Using a measuring cup or spoon, press the mixture firmly to create an even base and shape the sides of the tart shell.
3. Cook the Kataifi: In a large skillet over medium heat, melt 4 tablespoons of butter. Add the kataifi shredded phyllo dough and stir continuously until golden brown and crisp. Remove from heat and transfer to a large mixing bowl to cool slightly.
4. Make the Filling: Once the kataifi has cooled, add pistachio cream, tahini, 2 tablespoons chopped pistachios, and 1 tablespoon honey to the bowl. Mix thoroughly to combine the ingredients evenly.
5. Fill the Tart: Spoon the kataifi and pistachio mixture into the prepared crust. Use a spatula to smooth the surface evenly over the crust.
6. Prepare the Ganache: Heat the heavy cream in a saucepan over medium heat until hot but not boiling. Remove from heat and add the chopped milk chocolate. Stir continuously until the chocolate is completely melted and the ganache is smooth.
7. Top the Tart: Pour the warm ganache over the filling layer, spreading it evenly to cover the entire surface.
8. Garnish: Decorate the sides of the tart with the remaining chopped pistachios for a beautiful finish.
9. Chill: Refrigerate the tart for 3 hours to allow it to set properly before serving.

Notes

• Make sure the kataifi is evenly toasted to avoid any raw dough texture in the filling.
• If pistachio cream is unavailable, you can substitute with finely ground pistachios mixed with a little sweetened condensed milk.
• Use good quality milk chocolate for a rich and smooth ganache.
• For a sweeter crust, increase honey slightly or add a pinch of sugar into the crust mixture.
• Chill the tart adequately to allow the ganache and filling to firm up for clean slices.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: Middle Eastern

Keywords: no-bake chocolate tart, Dubai dessert, pistachio tart, kataifi dessert, chocolate ganache tart, easy no bake tart