Gordon Ramsay Dubai Chocolate Pistachio Tart Recipe

“Dubai chocolate” is the viral chocolate bar filled with pistachio cream and crunchy toasted kataifi (shredded pastry) that took over social media. This tart turns those flavors into a sliceable dessert: a crisp cocoa tart shell, a smooth pistachio filling with toasted kataifi folded through, and a glossy chocolate top. It’s my take on the trend rather than a Gordon Ramsay recipe, and the full quantities are in the recipe card below.

Unlike the bars, which can be hard to find and expensive, everything here is available in larger supermarkets or online.

The two ingredients that matter

Pistachio paste

Pistachio paste, not chopped pistachios, is what gives the filling its deep color and flavor. Look for it with specialty baking ingredients or online. To make your own, blend 1½ cups of roasted, shelled pistachios with a tablespoon or two of neutral oil in a food processor, scraping down often, until smooth. It won’t be quite as bright green as bought paste, but it tastes just as good.

Kataifi

Kataifi is shredded phyllo pastry, usually sold frozen in Middle Eastern shops or the international freezer aisle near the phyllo. Thaw it fully before using. If you can’t find it, crushed phyllo sheets or crumbled shredded wheat cereal tossed in melted butter give a similar crunch.

Getting the textures right

• Toast the kataifi slowly. Cook it in butter over low heat, stirring constantly, until deep golden. It goes from golden to burnt very quickly once it starts to color.
• Keep the crunch crunchy. Let the pistachio cream cool a little before folding in the kataifi, so the pastry doesn’t soften.
• Chill the shell. A well-chilled tart shell stays crisp under the filling.
• Glaze a cold tart. Pour the chocolate over a fully chilled, set filling so it sets into a clean, glossy layer instead of sinking in. A mix of milk and dark chocolate tastes closest to the original bar; all dark is less sweet.
• Slice with a warm knife. Dip it in hot water and wipe it dry between cuts.

RECIPE

Dubai Chocolate Pistachio Tart

A crisp cocoa tart shell filled with silky pistachio cream, toasted kataifi crunch, and a glossy chocolate glaze - inspired by the viral Dubai chocolate bar.

Chef Gordon Ramsay Recipes

Prep
30 mins

Cook
20 mins

Total
3 hours 50 mins

Serves
10

🖨 Print Recipe

Ingredients

1 1/2 cups all-purpose flour1/4 cup cocoa powder1/4 cup granulated sugar1/2 cup cold unsalted butter, cubed1 egg yolk2-3 tbsp ice water8 oz cream cheese, softened1 cup pistachio paste1/2 cup powdered sugar1 cup heavy cream, whipped to soft peaks1 1/2 cups kataifi (shredded phyllo), thawed and chopped3 tbsp unsalted butter, melted1 tbsp honey6 oz milk chocolate, chopped4 oz dark chocolate, chopped1/2 cup heavy cream (for glaze)Crushed pistachios, for garnish

Instructions

01

Whisk together the flour, cocoa powder and sugar, then cut in the cold butter until pea-sized crumbs form.

02

Add the egg yolk and just enough ice water for the dough to come together. Wrap and chill 30 minutes.

03

Roll out the dough and press into a 9-inch tart pan. Chill 15 minutes, then blind bake at 350F (175C) for 20 minutes until set. Cool completely.

04

Toast the kataifi in melted butter and honey over medium heat, stirring constantly, until deep golden. Set aside to cool.

05

Beat the cream cheese and powdered sugar until smooth, then mix in the pistachio paste. Fold in the whipped cream.

06

Fold most of the cooled toasted kataifi into the pistachio filling, reserving some for topping.

07

Spread the filling into the cooled tart shell and smooth the top. Refrigerate at least 2 hours until set.

08

Heat the glaze cream to a simmer, pour over the chopped chocolates, let sit 2 minutes, then stir until smooth and glossy.

09

Pour the glaze over the chilled tart and tilt to spread evenly. Sprinkle with the reserved kataifi and crushed pistachios.

10

Chill 30 minutes to set the glaze before slicing and serving.

Variations

• Mini tarts: divide everything between tartlet pans for parties or gifts.
• White chocolate top: use melted white chocolate tinted pale green.
• Extra nutty: fold chopped roasted pistachios into the filling.
• Shortcut: use a store-bought tart shell and focus on the filling and glaze.

Making it ahead

Bake the tart shell up to 2 days ahead and keep it airtight at room temperature. Toasted kataifi keeps for 3 days in an airtight container; store it separately from the filling until you assemble. The finished tart keeps for 4 days in the fridge; let slices sit out for 10 minutes before serving. The unfilled baked shell freezes for up to a month, but don’t freeze the assembled tart.

More to try

• Dubai Chocolate Stuffed Cookies: the same flavors in a cookie.
• Blueberry Cream Tart: a fruity tart for summer.
• Classic Opera Cake: coffee buttercream and dark chocolate glaze.
• Halloween Chocolate Cake: a layered cake with a ganache drip.