Introduction

This no-bake Dubai chocolate tart is a delightful blend of crunchy, creamy, and nutty flavors. It features a rich chocolate crust, a luscious pistachio filling, and a smooth milk chocolate ganache topping. Perfect for impressing guests or treating yourself without turning on the oven.

No-bake Dubai Chocolate Tart Recipe - Recipe Image

Ingredients

2 1/2 cups graham cracker crumbs
10 tablespoons unsalted butter
2 tablespoons unsweetened cocoa powder
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

Step 1: In a bowl, combine the graham cracker crumbs, melted butter, cocoa powder, milk, and 1 tablespoon of honey. Mix well.
Step 2: Transfer the mixture into a tart pan. Using a measuring cup or a spoon, press firmly to form the base and up the sides.
Step 3: Add 4 tablespoons of butter to a large skillet over medium heat and melt. Add the kataifi, stir, and cook until golden brown. Transfer to a large bowl and let cool slightly.
Step 4: Once cooled, add the pistachio cream, tahini, chopped pistachios, and 1 tablespoon of honey to the kataifi. Mix well and spread evenly over the prepared crust.
Step 5: Heat the heavy cream until hot but not boiling. Remove from heat and add the chopped milk chocolate. Stir until melted and smooth.
Step 6: Pour the chocolate ganache over the filling layer and spread evenly. Garnish the sides with the remaining chopped pistachios.
Step 7: Refrigerate the tart for at least 3 hours before serving to allow it to set properly.

Tips & Variations

Use maple syrup instead of honey for a vegan-friendly option and a slightly different sweetness.
If kataifi is unavailable, finely shredded phyllo dough or crushed nuts can be a good substitute for texture.
Chilling the tart overnight helps enhance the flavors and firmness.

Storage

Store the tart covered in the refrigerator for up to 3 days. To serve, you can let it sit at room temperature for 10-15 minutes for a softer texture. Avoid freezing as it may affect the texture of the ganache and filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different nut cream instead of pistachio cream?

Yes, you can substitute with almond or hazelnut cream for a different but delicious flavor. Just keep the same quantity for the filling.

Is it necessary to cook the kataifi before mixing it with the filling?

Cooking the kataifi until golden brown adds a pleasant crunch and removes excess moisture, which helps the tart hold together better and improves the overall texture.

No-bake Dubai Chocolate Tart Recipe

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★★★★★

4.5 from 140 reviews

This no-bake Dubai Chocolate Tart combines a rich graham cracker crust with a nutty kataifi and pistachio cream filling, topped with a smooth milk chocolate ganache. The tart is garnished with chopped pistachios, making it an elegant and indulgent dessert perfect for any occasion without requiring baking.

Author: Dylan
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 3 hours 35 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Stovetop
Cuisine: Middle Eastern

Ingredients

Scale

Crust

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)

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 and Garnish

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

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 create a moist, crumbly mixture.
Form the crust: Transfer the crumb mixture into a tart pan. Using a measuring cup or spoon, press the mixture firmly into the base and up the sides of the pan to form an even crust layer. Set aside.
Cook the kataifi: Heat 4 tablespoons of unsalted butter in a large skillet over medium heat. Add the kataifi dough and stir continuously until it turns golden brown and crispy. Remove from heat and transfer to a large bowl to cool slightly.
Make the filling: Once the kataifi has cooled a bit, add the pistachio cream, tahini, chopped pistachios, and 1 tablespoon of honey. Mix thoroughly to combine all ingredients evenly.
Assemble the filling: Transfer the kataifi and pistachio mixture onto the prepared crust and smooth the surface evenly with a spatula.
Prepare the ganache: Warm the heavy cream in a saucepan over medium heat, ensuring it does not boil. Once the cream is hot, remove from heat and add the chopped milk chocolate. Stir continuously until the chocolate is fully melted and the mixture is smooth and glossy.
Add ganache topping: Pour the chocolate ganache evenly over the filling layer, spreading it carefully to cover the surface.
Garnish: Decorate the sides of the tart with the remaining 3 tablespoons of chopped pistachios for an attractive presentation.
Chill: Refrigerate the assembled tart for at least 3 hours to allow it to set properly before serving.

Notes

Ensure the kataifi is well browned but not burnt for the best flavor and texture.
You can use maple syrup as a vegan alternative to honey.
The tart must be refrigerated for at least 3 hours or overnight for best results.
Remove pistachio skins for a smoother texture and vibrant appearance.
Store leftover tart covered in the refrigerator for up to 3 days.

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