Today’s Recipe:
Namelaka, Namelaka, Hiney Ho! This recipe has a lot going on—taste-wise and culturally. Not only am I riffing off the ubiquitous Dubai chocolate craze, but I’m filling it with chocolate Namelaka (I love saying that word!). It’s a silky dessert that blends the best of mousse and ganache. The name itself means “smooth” or “creamy,” which is spot on for its luxurious, melt-in-your-mouth texture—lighter than ganache but richer than mousse and the perfect pairing with the crispy-crunchy Kataifi.
Want more stories and recipes delivered to your inbox? Sign up here.
Dubai Chocolate Tart with Pistachio Kataifi Filling
A twist on viral luxury, this tart is inspired by the iconic chocolate bar. It features a silky semi-sweet chocolate layer with a pistachio-tahini cream and crisp kataifi layer, capturing the irresistible crunch and richness that made the original a social media sensation.
Ingredients
- Shortbread Layer
- 10-oz. package shortbread cookies, such as Lorna Doone
- ¼ teaspoon kosher salt
- ½ cup (1 stick) unsalted butter, melted and cooled Pistachio layer
- ¼ cup (½ stick) unsalted butter
- 2 cups shredded kataifi pastry (available online)
- ¼ teaspoon kosher salt
- 1 tablespoon tahini paste
- ¾ cup pistachio cream (available online) Chocolate Layer
- 1 teaspoon powdered gelatin
- 1 tablespoon cold water
- 4 ounces semi-sweet chocolate, finely chopped
- ¼ cup whole milk
- ½ cup heavy whipping cream, cold
- ¼ cup roasted pistachios, finely chopped (optional, for garnish)
Directions
- Make crust: In a large bowl, combine cookie crumbs, melted butter and salt. Press evenly into the bottom and up the sides of a 9-inch tart pan. Place crust in the freezer to set.
- Make Pistachio filling: In a large skillet, melt butter. Add the kataifi and salt and toast the pastry until golden, transfer to a large bowl and immediately stir in the tahini and pistachio cream while the pastry is still hot. This will melt the cream and make it easier to stir together. Set aside.
- Make chocolate namalaka: In a small bowl, sprinkle gelatin over cold water. Let bloom for 5–10 minutes. Place the chopped chocolate in a medium bowl and set aside. In a small microwave-safe bowl, heat milk on high until steaming but not boiling, about 30 seconds. Stir the bloomed gelatin into the hot milk until fully dissolved. Pour the hot milk mixture over the chocolate. Let sit 30 seconds, then whisk gently until smooth. If the chocolate does not fully melt, place in the microwave for another 10-20 seconds and whisk until smooth. Stir in the cold heavy whipping cream slowly to preserve the emulsion.
- Assemble the tart: Spread the pistachio filling evenly over the prepared crust. Pour the namelaka over the pistachio layer and smooth. Chill, uncovered, until fully set, at least 6 hours or preferably overnight. Garnish with finely chopped pistachios, if using. Keep chilled until ready to serve.
NOTE: While this tarts is delicious “as is,” the next time I make it, I’ll try replacing 5 oz. of the shortbread cookies with roasted pistachios for a bigger pistachio blast.
Discover more from Two-Bit Tart
Subscribe to get the latest posts sent to your email.