Description
Indulge in a rich, nutty, and creamy chocolate delight!
Ingredients
 For the Crust:
5 3/4 ounces all-purpose flour (160 g; 1 1/4 cups)
3/4 ounces Dutch-processed cocoa powder (21 g; 1/4 cup), sifted
1 3/4 ounce granulated sugar (50 g; 1/4 cup)
1/4 teaspoon Diamond Crystal kosher salt
4 ounces unsalted butter (113 g; 8 tablespoons), melted and cooled slightly
2 tablespoons (30 ml) room temperature tap water
 For the Filling:
2 1/2 ounces unsalted butter (70 g; 5 tablespoons), divided
4 ounces (113 g) frozen kataifi dough, thawed and chopped
2 ounces raw pistachios (57 g; about 1/2 cup), chopped, plus more for garnish
10 ounces pistachio cream (285 g; 1 cup)
2 ounces tahini (57 g; 1/4 cup)
1/4 teaspoon Diamond Crystal kosher salt
3 ounces bittersweet cacao (85 g; about 1/3 cups), chopped
1/2 cup (120 ml) heavy cream
1 tablespoon (15 ml) light corn syrup
Flaky sea salt, for topping
Instructions
For the Crust: Adjust oven rack to middle position and preheat oven to 350ºF (175ºC). In a large bowl, whisk flour, cocoa powder, sugar, and salt together. Pour butter and water into the flour mixture and stir until well combined. Pinch off and distribute 3/4 of dough over bottom of a 9-inch tart pan. Press dough evenly in the pan. Bake until firm, 25 to 35 minutes. Set aside.
For the Filling: In a skillet, melt 4 tablespoons butter over medium heat. Add kataifi pastry and cook until browned, about 4 to 5 minutes. Transfer to a bowl and let cool. Meanwhile, toast pistachios until fragrant, about 8 to 10 minutes. Combine with kataifi, pistachio cream, tahini, and salt. Spread mixture into the tart crust.
Melt chocolate with heavy cream and corn syrup over medium heat. Pour over pistachio layer and spread evenly. Refrigerate until set, about 1 hour. Garnish with chopped pistachios and flaky sea salt.
- Prep Time: 55 mins
- Cook Time: 10 mins
Nutrition
- Serving Size: 8
- Calories: 701
- Fat: 57g
- Carbohydrates: 15g
- Protein: 49g