Dubai Chocolate Tart Recipe!

Hello lovelies,

Another day, another dubai chocolate inspired recipe for you to re-create at home and enjoy with your loved ones. You can thank me later *wink wink*.

If you’ve been around here a while, you’ll know that I tend to spend a lot of my evenings scrolling through Pinterest looking for inspiration.

The inspiration was around the viral dubai chocolate and out of thousands of recipes, the one I’ve re-created today caught my eye instantly. It was what I can only imagine love at first sight is like.

Today’s recipe is inspired by the incredibly talented Kat, also known as ‘The Baking Explorer’ online. She recently shared this dubai chocolate tart and I just knew I had to give it a go myself.

{ Kat’s Oringinal Recipe: https://thebakingexplorer.com/dubai-chocolate-pistachio-tart/#recipe }

I’m a dubai chocolate stan so I just knew I’d love it and let’s just say, it certainly didn’t disappoint! It’s sensational.

So, if you’d like to re-create my version of Kat’s original recipe, you know the drill. Keep on scrolling below and you’ll find today’s recipe.

---

Category: Desert / Sweet Treat

Servings: 12 Slices

Prep Time: 1 Hour

Setting Time: 4+ Hours

Decorating Time: 10 Minutes

Overall Time: 4+ Hours

---

Ingredients You Need For The Biscuit Base:

• 400g Of Digestive Biscuits, Crushed 
• 213g Of Unsalted Butter, Melted 

Ingredients You Need For The Pistachio Layer:

• 120g Of Roasted Kadayif Pastry 
• 180g Of Pistachio Cream, Melted

Ingredients You Need For The Chocolate Ganache:

• 277g Of Cadburys Milk Chocolate
• 277ml Of Double Cream

Ingredients You Need For Decorating:

• 150ml Of Double Cream
• 1tbsp Of Icing Sugar
• 1tsp Of Vanilla Bean Paste / Extract
• 20g Of Pistachio Cream, Melted
• 15g Of Pistachios, Chopped Into Small Pieces

---

How To Make The Biscuit Base:

• Firstly, gather together your equipment and ingredients.
• Secondly, in a food processor, whizz up the 400g of digestive biscuits into crumbs. Alternatively, you can place the digestive biscuits into a ziplock bag and bash the biscuits into crumbs. Pour the biscuit crumbs into a large bowl.
• Next, add the 213g of melted unsalted butter into the biscuit crumbs and mix together.
• Press the biscuit mixture into the base and sides of a 10” loose-bottomed tart tin, making sure the base and sides are completely covered.
• Once covered, place the biscuit base into the fridge for 30 minutes to set and firm up.

How To Make The Pistachio Layer:

• Place 120g of roasted kadayif pastry into a large bowl with the melted 180g of pistachio cream and mix together until the pastry is completely coated in the pistachio cream.
• Spread the kadayif pastry mixture evenly across the biscuit layer base.

How To Make The Chocolate Ganache:

• Chop the 227g of cadburys milk chocolate into small pieces and place into a heatproof bowl.
• Next, in a small pan over a low heat, warm the 227ml of double cream up whilst stirring regularly. Bring the double cream to a boil and then immediately pour the double cream over the top of the cadburys milk chocolate.
• Leave to sit for 2 minutes then stir the milk chocolate and cream together until combined.
• Pour the ganache over the top of the kadayif pastry layer and gently spread the ganache out evenly. Very gently tap the tin onto the work surface to even out the ganache and remove any air bubbles.
• Place the tin back into the fridge for a minimum of 4 hours or overnight, to set.

How To Decorate:

• Once the ganache has set, it’s time to decorate.
• Place the 20g of melted pistachio cream into a piping bag and drizzle the pistachio cream over the top of the chocolate ganache.
• Next, in a large bowl, using an electric whisk, whisk together the 150ml of double cream, 1tbsp of icing sugar and 1tsp of vanilla extract, to stiff peaks.
• Transfer the whipped cream into a piping bag that has a Wilton’s 2D star nozzle attached and pipe the cream around the edges of the tart.
• Then, sprinkle the 15g of chopped pistachios across the top of whipped cream.
• Finally, cut into 12 slices and serve immediately.

---

Notes:

• Eat on the day of serving and store the leftovers in the refrigerator for up to 2-3 days.
• It is vital that you use double cream for the ganache and not single as it will not set.
• I used this pistachio cream: https://www.amazon.co.uk
• I used this roasted kadayif pastry: https://www.amazon.co.uk

---

Is this or is this not just perfect?

From the biscuit base, to the kadayif pastry and pistachio centre, to the milk chocolate ganache – every single layer works unbelievably well together to create something quite magical.

If you are a dubai chocolate lover, you NEED to try this recipe asap. I can guarantee you won’t be disappointed!

Big shoutout to Kat for creating this masterpiece and sharing it with us.

Let me know in the comments below if you make this tart yourself and if you do, what your thoughts are on it. Did you love it as much as I do?

Sending you all tons of love & hugs as always,

Elle xo