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.

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

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 well to form a cohesive mixture.
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.
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.
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.
Fill the Tart: Spoon the kataifi and pistachio mixture into the prepared crust. Use a spatula to smooth the surface evenly over the crust.
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.
Top the Tart: Pour the warm ganache over the filling layer, spreading it evenly to cover the entire surface.
Garnish: Decorate the sides of the tart with the remaining chopped pistachios for a beautiful finish.
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