Tag Archives: dessert

Dubai Chocolate Tart with Pistachio Kataifi Filling

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A Dubai Chocolate Tart with a piece cut out on a white background

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.

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Dubai Chocolate Tart with Pistachio Kataifi Filling

  • Servings: 8-10 slices
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

A whole, uncut Dubai Chocolate Tart

Icebox Lemon Cloud Pie

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An Icebox Lemon Cloud Pie with a large slice taken from it.
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TODAY’S MUSINGS:
One of the “offcuts,” from my upcoming culinary memoir, Gluten for Punishment: Just Desserts for the Heartbroken, Lovesick, and Jilted circa 2010

My last lover, I couldn’t sleep beside him. After sex, I’d doze for an hour or so, but eventually, I’d find myself crawling from his humid breath on the back of my neck to nap on the couch. I’d inevitably slip back between the sheets once the first tawny fingers of dawn tapped at the living room windows, but the real sleep, the vulnerable hours of my deepest dreaming, were spent elsewhere, away from his presence. On a weekend among the Big Sur pines, our first—and last—vacation together, I passed the inkiest hours of my nighttime reveries within the sanctuary of the bedroom next door. I slept soundly, assured this habit of withdrawing to slumber was the fated consequence of my life spent in a single woman’s bed—my destiny.

With Brett, however, I sleep beside him fine. He’s concerned his snoring keeps me awake. I assure him his rhythmic breathing doesn’t trouble my slumber in the slightest—and it genuinely doesn’t. I’m grateful I own a queen-size bed, affording us little room to separate. A contented smile plays across my lips while he spoons me, enveloping my nakedness in a cocoon of safety spun from his warmth along my spine. I need the gentle tonic of his hand atop my hip or my bare foot resting lightly on his calf, the slightest assurance he is there, and I sleep soundly, peacefully, completely.

—Gluten for Punishment:  Just Desserts for the Heartbroken, Lovesick, and Jilted

TODAY’S RECIPE:
I adore this recipe because it’s so quick and easy to make with just a handful of ingredients. And when you take a bite,  it feels like you’re eating a lemon cloud. I created this recipe for a recent women’s getaway and then made it again upon my return. I’ll be serving this all spring and summer long.

Icebox Lemon Cloud Pie

This light, fluffy, lemony pie is easy to make and comes together quickly with just a handful of ingredients.


Ingredients

    Crust
  • 1½ cups graham cracker crumbs (about 11 graham crackers)
  • 7 tablespoons unsalted butter, melted
    • Filling
  • 1 can (14 ounces) sweetened condensed milk
  • 2 tablespoons grated lemon zest
  • ½ cup fresh lemon juice
  • 1½ cups heavy whipping cream
  • 4 drops yellow food coloring (optional)
    • Garnish
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners’ (powdered) sugar
  • grated lemon zest (optional)

Directions

  1. Combine graham cracker crumbs and melted butter. Gently press along the bottom and up the sides of a 9-inch pie plate. Place crust in freezer until ready to fill.
  2. In medium bowl, whisk together condensed milk, lemon zest, and lemon juice. Set aside.
  3. In large bowl, beat 1 ½ cups heavy whipping cream and food color (if using) with electric mixer until stiff peak form. Fold ¼ of whipped cream into lemon mixture to lighten it and then fold lemon mixture into remaining whipped cream. Spoon filling into crust. Cover and refrigerate at least 3 hours.
  4. In medium bowl, beat remaining 1 cup whipping cream and confectioners’ sugar until stiff peaks form. Top pie with whipped cream. Decorate with additional grated lemon zest (optional). Chill until ready to serve.