| Category |
Cuisine |
Servings |
Prep Time |
Chill Time |
| Elagant Dessert |
Middle Eastern |
8-10 |
30 minutes |
2 hours |
This sophisticated tart pairs crispy dried kataifi with luscious pistachio cream, topped with rich chocolate ganache and finished with a sprinkle of rose petals and crushed pistachios. A beautiful fusion of Middle Eastern ingredients and French tart elegance.
Chef’s Tip: Toast the kataifi lightly for extra depth and crunch.
Ingredients
Directions
- In a bowl, mix the chocolate cookie crumbs with melted butter.
- Press the mixture firmly into the base of a tart pan to form a crust. Chill in the fridge while preparing the filling.
- Lightly toast the shredded kataifi in a dry pan or oven at 175°C (350°F) for 5–7 minutes until golden. Let cool slightly.
- In a bowl, combine the toasted kataifi with pistachio cream, melted butter, and sweetened condensed milk (if using).
- Spread the kataifi-pistachio mixture evenly over the chilled crust and press down gently.
- Heat heavy cream until hot but not boiling. Pour over chopped chocolate and let sit for 1 minute. Stir until smooth, then mix in butter for a glossy finish.
- Pour the ganache evenly over the pistachio layer and smooth the top.
- Refrigerate for at least 2–3 hours until fully set.
- Before serving, garnish with crushed pistachios and dried rose buds.
