Description
A visually stunning and incredibly delicious dessert, this Kataifi Pistachio Chocolate Tart features a crispy kataifi pastry shell filled with rich chocolate ganache and topped with crushed pistachios.
Ingredients
Scale
- 200g kataifi pastry, thawed and fluffed
- 120g butter, melted
- 200g dark chocolate (60–70%), chopped
- 200ml heavy cream
- 1 tbsp honey
- 1 tsp vanilla extract
- Pinch of salt
- 1/2 cup shelled pistachios, crushed
Instructions
- Preheat oven to 180°C (350°F) and grease a tart pan generously.
- Gently fluff the kataifi pastry and mix with melted butter until evenly coated.
- Press kataifi into the tart pan to form a base and sides, then bake for 25–30 minutes until golden and crisp. Let cool completely.
- In a small saucepan, heat cream until just boiling. Remove from heat and add chopped chocolate. Let sit for 1 minute, then stir until smooth.
- Mix in honey, vanilla, and a pinch of salt into the ganache.
- Pour ganache into the cooled kataifi shell and tap gently to even out the surface.
- Sprinkle crushed pistachios on top and refrigerate for at least 2 hours until set.
- Slice and serve chilled or slightly at room temperature.
Notes
- Use clarified butter for extra crispiness in the kataifi shell.
- Chill the tart well before slicing for clean cuts.
- Lightly toast pistachios before garnishing for more flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 15g
- Sodium: 60mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg