Dubai Chocolate Tart Recipe

coconut oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats and is a good substitute for coconut oil.

dark chocolate

🥗Healthier: cacao powder

💰Cheaper: semi-sweet chocolate

Cacao powder is lower in sugar and can be used for a healthier chocolate flavor.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is a lower glycemic alternative to maple syrup.

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, while soy milk is often less expensive.

Add 1 1/2 cups flour, 1/2 cup cocoa powder, 1/4 teaspoon salt, and 1/4 cup sugar to a food processor and pulse a few times to combine.

Add 1/2 cup cold cubed butter to the food processor and pulse until the butter is broken down and the mixture looks like coarse crumbs.

Add water, 1 tablespoon at a time, if the dough is too dry and crumbly, but do not over mix.

Shape the dough into a disc, wrap it in plastic wrap, and chill in the fridge for at least 30 minutes.

Roll out the chilled dough and fit it into a tart pan, trimming any excess dough and pricking the bottom with a fork.

If the dough is too soft, place it in the fridge for an extra 30 minutes.

Line the crust with parchment paper and fill it with pie weights or dry beans to keep it flat during baking.

Bake the crust in a preheated oven at 350°F for about 15 to 20 minutes, then remove the weights and parchment paper and bake for another 10 to 15 minutes until the bottom is fully set.

Chop 1 cup of kifi into small pieces and toast it with 2 tablespoons of butter slowly until golden brown, being careful not to burn it.

Mix the toasted kifi with 1/2 cup pistachio paste and 1/4 cup tahini until combined.

Once the crust is chilled, transfer the filling to the crust and spread it evenly, then place it in the fridge.

Chop 8 ounces of high-quality dark chocolate and place it in a heatproof bowl.

In a saucepan, heat 1 cup of heavy cream until bubbles form around the edges, then pour it over the chocolate and let it sit for a couple of minutes.

Stir the chocolate and cream mixture until smooth to create the ganache.

Pour the chocolate ganache over the kifi filling and spread it evenly.

Place the tart in the fridge to set for at least 30 minutes.

Chop some pistachios and sprinkle them around the edges of the tart for decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens