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A single slice of a layered Dubai Chocolate Pistachio Tart resting on a white ceramic plate with a dark cocoa crust and vibrant green filling.

Dubai Chocolate Pistachio Tart: The Ultimate Viral Decadence

This viral Dubai Chocolate Pistachio Tart features a dark cocoa shortcrust pastry, a thick layer of vibrant green pistachio paste, and a glossy dark chocolate ganache. A decadent, showstopping dessert for any occasion.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 10 slices
Course: Desserts
Cuisine: International
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (45g) Dutch-processed cocoa powder Ensures dark color
  • 1/2 cup (115g) unsalted butter Cold and cubed
  • 1/3 cup (40g) powdered sugar
  • 1 egg yolk Cold
  • 2 cups (250g) raw shelled pistachios High quality for color
  • 2 tbsp (30ml) neutral oil Grape seed or light olive oil
  • 6 oz (170g) dark chocolate 60% cacao or higher
  • 3/4 cup (180ml) heavy cream

Equipment

  • 1 9-inch Tart Pan Removable bottom preferred
  • 1 Food Processor For pastry and pistachio paste

Method
 

Prepare the Pastry
  1. Pulse flour, cocoa, sugar, and salt in a food processor. Add cold butter and pulse until sandy. Add egg yolk and water, pulsing until dough forms.
  2. Chill dough for 30 minutes, roll out, and press into tart pan. Blind bake at 350°F (175°C) for 15-20 minutes.
Filling and Assembly
  1. Process pistachios with oil and sugar until a thick, vibrant green paste forms. Spread evenly into the cooled tart shell.
  2. Heat cream and pour over chopped chocolate. Let sit for 2 minutes, stir until glossy, and pour over the pistachio layer.
  3. Sprinkle with coarsely chopped toasted pistachios. Chill for at least 3 hours before slicing.

Notes

Use Dutch-processed cocoa for the dark crust.
For a cleaner slice, use a hot knife.