Dubai Chocolate Tart Recipe

►Full written recipe: https://thecookingfoodie.com/recipe/dubai-chocolate-tart-recipe/

►How to make pistachio paste: https://thecookingfoodie.com/recipe/how-to-make-pistachio-paste-homemade-pistachio-butter/

For the no-bake version, use the base of this recipe: https://youtu.be/o_EHm6cSYB0?si=fK3RcXTLO0g7UvNi
► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie
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►RECIPE
For the crust:
1½ 200g Flour
40g Cocoa powder
1/2 teaspoon Salt
50g Sugar
1/2 cup (115g) Butter, cold, cut into small cubes
1 Egg
1-2 tablespoons Ice water (if needed)
For the filling:
180g Kataifi
1¼ cups (300g) Pistachio paste
1/4 cup (60g) Tahini
*Sweetener (optional)
For the chocolate ganache:
120g Dark chocolate
1/2 cup (120ml) Heavy cream
Directions:
1. Prepare the dough: In the bowl of your food processor, combine the flour, cocoa powder, salt, and sugar. Pulse a few times until the dry ingredients are well-mixed.
2. Add the cold, cubed butter to the food processor. Pulse several times until the mixture resembles coarse crumbs, with small pieces of butter still visible throughout.
3. Add the egg to the food processor. Pulse again until the mixture begins to come together. The dough should start to form clumps, but it may still look a bit crumbly. If the dough feels too dry and isn’t holding together when pressed, add 1 tablespoon of ice water. Pulse again and check the dough. If needed, add an additional tablespoon of ice water, pulsing just until the dough forms and starts coming together into a ball. Do not overmix.
4. Chill the Dough: Turn the dough out onto a lightly floured surface. Shape it into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
5. Once chilled, roll out the dough on a lightly floured surface to fit your tart pan. Carefully transfer the rolled dough into the 9-inch (23cm) tart pan, pressing it gently into the edges. Trim off any excess dough and prick the bottom of the crust all over with a fork to prevent air bubbles.
6. Blind Baking: Preheat your oven to 350°F (175°C). Line the tart crust with parchment paper or aluminum foil, ensuring the sides are covered. Fill with pie weights, dry beans, or rice to keep the crust from puffing up during baking.
7. Place the tart pan on a baking sheet for easy handling and bake for 15–20 minutes, or until the edges begin to look set.
8. Carefully remove the parchment paper or foil with the weights. Return the crust to the oven and bake for an additional 10–15 minutes, or until the bottom looks dry and fully set.
9. Make the filling: Cut the kataifi into quarter-inch pieces to make it easier to toast. Add two tablespoons of butter to a medium frying pan over medium heat. Once the butter melts, add the kataifi and toast until golden brown.
10. Transfer to a bowl, add pistachio paste, tahini to balance the flavor and mix well.
11. Transfer the filling into the tart shell. Spread it evenly and refrigerate for 30 minutes.
12. Make chocolate ganache: Chop the chocolate into small pieces and place in a heatproof bowl. Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit for one minute, then stir until smooth.
13. Pour the ganache over the filling and spread it evenly using a spatula.
14. Refrigerate for at least 1 hour before serving.
15. Decorate: sprinkle chopped pistachio around the edges of the tart and serve.

Видео Dubai Chocolate Tart Recipe канала The Cooking Foodie