No-Bake Dubai Chocolate Tart

Since the Dubai chocolate craze started, I have been totally obsessed; the genius combination of flavors and textures is what gets me every time. This Dubai chocolate tart is no exception: it is sweet, salty, creamy, and crunchy. The best part? It takes minutes to assemble this no-bake tart, and it’s bursting with chocolate and pistachio flavors.

When I say I have been all about the Dubai chocolate craze, I mean it. As a professinal cook and restauranted I have found ways to be creative and reinvent many recipes using this sinfully delicious ombo. I made more desserts, like this heavenly Dubai Tiramisu, which has been a bestseller of ours in Moldova, and these Dubai chocolate pistachio cups. And for breakfast, I enjoy it in the form of these Dubai chocolate overnight oats.

The Dubai chocolate tart is another concoction I am proud of, and while I have not reinvented the wheel here, it’s a nice way to change and elevate a classic. If you like chocolate and pistachio, this luxuriously creamy and crunchy homemade dessert is a must-try. I guarantee you that it’s so good and complex in flavors and textures, that it feels like you are having a sophisticated dessert from a high-end bakery in Dubai. What will win you, heart, even more, is discovering the simplicity of making it.

Why you will love this recipe 

• Unique flavors unlike any other dessert: If you really want to impress and get rave reviews from everyone, then this is the dessert you should make; it’s always the center of attention. Classics may be good, but a reinvigorated classic is sometimes what everyone needs.
• No baking needed: I don’t even have to turn on the oven to make this delicious dessert; the only cooking needed is to roast the kaiaif in a pan. Other than that, this dessert comes together in minutes and requires no baking.
• It only takes a few minutes: A delightful new treat that everyone will love, but no one will know it takes only a few minutes to assemble. Truly, this is one of the most stunning, delicious, yet very easy-to-make tart recipes. 
• So many textures: A smooth, creamy chocolate topping, a crunchy pistachio filling, and a buttery cocoa crust make this a mouthful of textures and flavors in every bite. 

What you will need

For the crust

• Cookies: I use ground digestive biscuits, but they can be replaced with graham crackers because they taste similar. 
• Wet ingredients: I use butter to help everything stick together and give the crust a rich, buttery flavor. The honey also helps everything stick and adds sweetness.
• Dry ingredients: Cocoa gives the crust a rich chocolate flavor and beautiful dark color.

For the filling

• Kadayif: This delicate pastry is stringy and adds a nice, crunchy texture to the filling.
• Wet ingredients: I use butter to fry the kadayif until it turns golden. It adds a pleasant buttery taste. The pistachio cream adds a creamy smoothness and decadent flavor, contrasting with the nutty depth of the tahini paste, making it more complex and deeper. I also add honey for sweetness without extra sugar. 
• Nuts: Pistachios add a nutty flavor and a creamy, crunchy texture, giving it even more layers of flavor.

For the topping

• Heavy cream: I use heavy cream (at least 36% milkfat) to make sure the chocolate cream is thick and rich.
• Chocolate: I like to use Belgian milk chocolate for its creamy texture that melts in your mouth, but dark chocolate will work just as well.

How to prepare

Mix the crust: First, I grind the biscuits, then mix them with 9 tablespoons of melted butter, 2 tablespoons of cocoa, and 1 tablespoon of honey.

Shape the crust: I press this mixture well into a tart pan. 

Fry: Fry the kadayif in 4 tablespoons of butter until golden brown, then let it cool a bit.

Make the filling: I add the kadayif to a bowl with the pistachio cream, 2 tablespoons of tahini paste, 2 tablespoons of pistachios, and 1 tablespoon of honey. Then, I spread it into the tart pan on top of the crust. 

Melt: I heat the heavy cream and milk chocolate until smooth, then stir.

Top with the filling: Then, I pour it over the kadayif mixture. 

Cool, garnish, chill, and serve: After letting it cool so the chocolate cream sets, I sprinkle on some crushed pistachios for texture and decoration, then chill it to serve. 

Expert tip

How to fry kadayif (or kataifi)

First, this is an essential step that adds texture and flavor. I like to fry my kadayif in a skillet with butter. If it is frozen, first make sure it is completely thawed and that the strands are separated. Then heat the butter over medium until melted and bubbly, then add the kadayif. Do not overcrowd the pan. I stir the kadayif constantly to make sure it cooks evenly until it is golden brown and crispy. I do not want it to be too buttery, so I make sure it cooks quickly with just enough butter to fry.

More tips to consider:

• Be sure to get heavy cream and not whipping cream. Heavy cream has at least 36% milkfat, while whipping cream has between 30 and 36% milkfat. It is better to get somewhere between 38 and 40% milkfat if you can find it. 
• Pistachio cream is not the same as pistachio butter. It is a sweet, spreadable condiment made with sugar and other ingredients, such as chocolate or milk. 
• Plazma biscuits are similar to Nilla wafers or graham crackers. Slightly sweet and crumbly.
• Save tons of time. Buy shelled pistachios so you don’t have to shell them yourself. 
• Press the dough into the sides of the pan first to make sure there is enough for the bottom.
• Stir the chocolate into the cream slowly so it does not split.

Recipe variations and add-ins:

• Different nuts: If pistachios are hard to find, use hazelnuts. This will make the tart taste incredibly creamy and sweet.
• Other chocolate: Similarly, instead of using Milka Noisset hazelnut chocolate, try this recipe using dark chocolate or milk chocolate. It would even be amazing with white chocolate. 
• Caramel sauce: Topping this tart with caramel would be heavenly. I have a caramel sauce recipe that is easy to make with just 3 ingredients.
• Sweeter tart: To make this tart even sweeter, sometimes I use white granulated sugar instead of honey. 
• Different crust: Another way to make this tart taste unique is to change the crust. Oreo cookies make a sweet crust that everyone loves, and vanilla wafers are another favorite. 

Serving suggestions:

This is the kind of dessert I like to present at dinner parties and other celebrations, but I also like to share it with friends and family on regular occasions. For instance, I had this for dessert a few weeks ago when we had my in-laws over for dinner, and they were so impressed that my mother-in-law wanted the recipe. It was the perfect ending to a tasty meal of garlic-brown-sugar lamb ribs and my cheesy slow-cooker creamed corn. 

A slice of Dubai chocolate tart also goes well with a glass of tawny port wine or peach sangria. The sweet and tangy flavors of cherries, strawberries, and peaches complement the rich pistachio cream and sweet chocolate. My kids enjoy it with a cup of hot chocolate. I always serve this tart chilled, and for clean slices, I wash the knife under hot water and wipe it dry after each slice.

How to store leftovers:

• Refrigerate: I store my leftover tart wrapped in plastic, then place it in a sealed container in the fridge for up to a week.  
• Freezing: It can also be frozen in a freezer-safe container for several months.   
• Defrost: For the best taste and texture, I thaw it overnight in the refrigerator before serving it chilled.

Frequently asked questions

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