I've been inspired by the Dubai chocolate bar trend to make this delicious and indulgent no bake Dubai Chocolate & Pistachio Tart. It has a buttery biscuit base, with a hidden layer of kadayif pastry and pistachio spread, a rich dark chocolate ganache, whipped cream and more pistachio spread of course! This is such a divine and tasty dessert, and is sure to be a hit with any pistachio lovers.
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Ingredient Tips & Equipment Information
- You can use either butter or a baking spread for the biscuit base.
- I recommend using good quality chocolate for the ganache filling for the best flavour and most accurate results. Avoid using cooking or baking chocolate.
- Make sure to use double cream for the ganache filling, single cream will not work.
- The pistachio cream spread I used is from Black Milk. You can use any similar spread, Amazon sell various options, you can also buy it from Costco.
- If you can't get hold of the kadayif pastry, you can omit it and just fill the tart with pistachio spread only. Or you can use something else like crushed Shredded Wheat to replicate the texture.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Dubai Chocolate & Pistachio Tart
To make the base, crush the biscuits into crumbs either using a food processor or bashing them up with the end of a rolling pun. Mix them with the melted butter and press into a loose bottomed tart tin. Place in the fridge to chill and set.
Toast the kadayif pastry with melted butter until golden, then mix with the pistachio spread and salt. Spread it into the bottom of the biscuit base in an even layer.
Make the ganache by heating up the double cream, adding the dark chocolate and stirring until the chocolate is fully melted and you have a smooth and glossy mixture. Pour the ganache over the pistachio layer. Put the tart into the fridge to set. Once fully set, decorate with more pistachio spread, whipped cream and chopped pistachios.
For the full recipe with measurements, head to the recipe card at the end of this post.
Where do you get the pistachio spread filling from?
The spread I used for the filling is from Black Milk. You can use any similar spread, Amazon sell various options, you can also buy it from Costco.
Where do you get the kadayif pastry from?
I got mine online from Bodrum Foods. There are many online retailers you can order it from via a Google search. You should also be able to find it in a local middle eastern stores.
How long does the tart last for and can it be frozen?
The tart should be stored in the fridge and will last for 3 days. Unfortunately this recipe is not suitable for freezing.
Can you make this recipe with a pastry base?
Yes, you can follow the shortcrust pastry recipe used in my Bakewell Tart recipe. Or if you'd like a chocolate pastry base, you can use the recipe from my Vegan Chocolate Tart.
Can this recipe be made gluten free?
You can make this recipe gluten free by using gluten free biscuits for the base. Most shops, especially larger stores, will stock gluten free biscuits. Please do check the labels for everything you use to make the recipe if you are serving it to someone with an allergy or intolerance.
Can this recipe be made dairy free?
To make this tart dairy free, replace the double cream with coconut milk and make sure the chocolate you use is dairy free. You will also have to replace the whipped cream with a whipped soy or coconut cream and use a dairy free spread for the biscuit base. Check my Vegan Chocolate Tart recipe for more details on how to make a dairy free chocolate ganache filling. You will also need to use a dairy free pistachio spread for the filling and decor. Kadayif pastry is not usually dairy free, but it can be, so do check the label. Please do check the labels for everything you use to make the recipe if you are serving it to someone with an allergy or intolerance.
More tips for making the Dubai Chocolate & Pistachio Tart:
- The whipped cream decoration is optional, but delicious!
- A US cup measure or a shot glass make handy tools for pressing the biscuit base into the tin and up the sides evenly.
- If the ganache splits, add a splash of milk and whisk it vigorously to bring it back.
- To remove the tart from the tin, place it onto a can (of beans, soup etc), then gently pull the sides of the tin downwards. Take the tart (still attached to the base of the tin) off the can. Use a palette knife to gently loosen the base, then slide it onto a serving plate.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Mixing bowls
- 9" tart tin
- Measuring spoons
- Kitchen scales
- Electric hand mixer
- Piping bags
- Dark chocolate
- Black Milk Pistachio cream
- Pistachio cream spread
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More pistachio recipes...
Dubai Chocolate & Pistachio Tart
Ingredients
For the biscuit base
- 275 g Digestive biscuits crushed
- 135 g Butter or baking spread melted
For the pistachio layer
- 10 g Butter
- 120 g Kadayif pastry
- 180 g Pistachio spread I used Black Milk
- ⅛ tsp Salt
For the chocolate ganache
- 275 g Dark chocolate
- 275 ml Double cream
For decoration (optional)
- 150 ml Double cream
- ½ tbsp Icing sugar
- ½ tsp Vanilla extract
- 35 g Pistachio spread I used Black Milk
- 1 tbsp Pistachios chopped
Instructions
- To make the base use a food processor to whizz up the digestive biscuits into crumbs, or you can put them in a bowl and bash them gently with a rolling pin
- Mix the melted butter into the biscuit crumbs and press them into a loose bottomed 23cm/9" tart tin covering both the base and sides. Put the biscuit base in the fridge for 30 minutes to set and firm up
- For the filling, melt the butter in a pan and chop up the kadayif pastry. Add the pastry to the pan and cook until golden and toasted all over. This will take 10-15 minutes on a medium heat and you should stir it regularly
- Mix the pistachio spread into the pastry while it is still warm and add the salt too. Spread the mixture out into the biscuit base in an even layer
- To make the chocolate ganache, warm the double cream up in a pan on a low heat, give it a stir regularly. Take the cream off the heat when it starts to steam. Add the chocolate to the cream and leave it for a couple of minutes, then stir until it all melts together
- Pour the ganache into the biscuit base over the pistachio and pastry mix. Gently spread it out and smooth the top using a small palette knife. You can also tap the tin very gently on the work surface to even out the ganache and remove any air bubbles. Put in the fridge for at least 4 hours, or ideally overnight, to set
- When ready to serve, remove the tart from the tin, whip up the double cream with the icing sugar and vanilla extract and pipe it around the edges of the tart. Drizzle the tart with the pistachio spread (warm it for 10-20 seconds in the microwave first to make it pourable). Then sprinkle over the chopped pistachios
- Serve immediately. Store leftovers in the fridge and eat within 2-3 days
Notes
- You can use either butter or a baking spread for the biscuit base.
- I recommend using good quality chocolate for the ganache filling for the best flavour and most accurate results. Avoid using cooking or baking chocolate.
- Make sure to use double cream for the ganache filling, single cream will not work.
- The pistachio cream spread I used is from Black Milk. You can use any similar spread, Amazon sell various options, you can also buy it from Costco.
- If you can't get hold of the kadayif pastry, you can omit it and just fill the tart with pistachio spread only. Or you can use something else like crushed Shredded Wheat to replicate the texture.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Tara Hill
For us Americans, is double cream the same as whipping cream?
thebakingexplorer
Double cream doesn't seem to exist outside of the UK. I would recommend swapping it for heavy cream.