Description
Indulge in a luxurious Decadent Dubai-Style Chocolate Pistachio Tart that blends rich dark chocolate with crunchy pistachios in a flaky, buttery crust. This elegant dessert is perfect for special occasions or a sophisticated weekend treat, offering a harmonious balance of creamy, nutty, and chocolaty flavors with a visually stunning presentation inspired by Dubai’s vibrant culinary scene.
Ingredients
Scale
Tart Crust
- 1 cup all-purpose flour
- 1/2 cup ground pistachios
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cut into pieces
- 1–2 tbsp chilled water (if needed)
Chocolate Filling
- 200g dark chocolate (70% cocoa recommended), finely chopped
- 1/2 cup heavy cream
- 3 tbsp unsalted butter
- 3 egg yolks, room temperature
- Pinch of salt
Garnish
- Whole shelled pistachios (for topping)
Instructions
- Prepare the Tart Crust: In a bowl, combine all-purpose flour, ground pistachios, a pinch of salt, and granulated sugar. Cut in the cold unsalted butter with your fingers or a pastry cutter until the mixture looks like fine crumbs. Add chilled water, a little at a time, if the dough does not come together. Press the dough evenly into a tart pan and refrigerate for at least 30 minutes to firm up.
- Blind Bake the Crust: Preheat the oven to 180°C (350°F). Line the chilled tart shell with parchment paper and fill it with baking beans or dry rice to weigh it down. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until golden and crisp. Allow the crust to cool completely.
- Make the Chocolate Filling: Warm the heavy cream and butter in a saucepan over low heat until melted and simmering. Pour the hot cream mixture over the chopped dark chocolate in a heatproof bowl. Let it sit for 2 minutes, then stir gently until smooth and glossy. Whisk in the egg yolks and a pinch of salt until fully combined.
- Assemble and Bake: Pour the chocolate filling evenly into the cooled tart shell. Sprinkle chopped pistachios over the top to add a crunchy layer. Bake the tart at 160°C (320°F) for about 20 minutes, until the filling is just set but still slightly wobbly in the center.
- Cool and Serve: Let the tart cool to room temperature, then chill in the refrigerator for at least 2 hours to fully set the filling. Just before serving, garnish with whole pistachios for added crunch and color.
Notes
- Use high-quality dark chocolate with at least 70% cocoa for the best flavor and richness.
- Chill the crust well before baking to prevent shrinking and ensure a flaky texture.
- Do not overbake the filling; it should remain slightly wobbly for a creamy consistency.
- Use room temperature eggs and cream to ensure a smooth filling.
- Toast pistachios lightly before adding them to enhance flavor and crunch.
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 400 kcal
- Sugar: 20 g
- Sodium: 80 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 110 mg
Keywords: chocolate tart, pistachio tart, Dubai dessert, chocolate pistachio dessert, elegant tart, Middle Eastern dessert, gluten-free tart, chocolate dessert
