Dubai Chocolate Pistachio Tart
Dubai Chocolate Pistachio Tart features a buttery cocoa shortbread crust, a creamy pistachio and white chocolate layer, and a glossy dark chocolate ganache on top. This elegant no-bake dessert is perfect for make-ahead entertaining and special occasions.
Equipment
- 9-inch tart pan with removable bottom
- Food processor
- Mixing bowls
- Offset spatula
- Small saucepan
Ingredients
- 1 ½ cups All-Purpose Flour 190g
- ⅓ cup Dutch-Process Cocoa Powder 35g
- ¾ cup Unsalted Butter 170g, cold and cubed
- 1 cup Pure Pistachio Paste 250g
- ½ cup White Chocolate Chips 85g, melted
- 1 cup Dark Chocolate 175g, 60-70% cacao
- ¾ cup Heavy Whipping Cream 180ml
Instructions
- Pulse flour, cocoa powder, and cold cubed butter in a food processor until mixture resembles wet sand. Press firmly into a 9-inch tart pan with removable bottom. Freeze for 20 minutes.
- Melt white chocolate chips gently; let cool slightly. Stir room-temperature pistachio paste until smooth, then fold in melted white chocolate until combined.
- Spread pistachio mixture evenly over frozen crust. Return to freezer while preparing ganache.
- Place finely chopped dark chocolate in a heatproof bowl. Heat heavy cream until just simmering, pour over chocolate, let sit 2 minutes, then whisk until smooth and glossy.
- Pour ganache over chilled pistachio layer, tilting to spread evenly. Tap pan gently to release air bubbles. Refrigerate at least 4 hours or overnight until set.
Notes
Storage: Keep refrigerated in an airtight container for up to 5 days.
Freezing: Wrap tightly and freeze for up to 1 month; thaw overnight in the fridge.
Reheating: Serve chilled or let sit at room temperature for 10–15 minutes before slicing.
Best Tips: Use pure pistachio paste for vibrant color and flavor. Warm your knife for clean slices.
Variations: Swap dark chocolate for milk chocolate in ganache, or use almond butter instead of pistachio paste.