Puff Pastry Dubai Chocolate Tart
A puff pastry dubai chocolate tart is exactly what your holiday dessert table has been missing. A cross between our dubai chocolate cups and a simple cheesecake tart makes this unique, yet delicious dessert. The entire process is so easy to make and makes for a tasty treat that will leave your guests stunned.
Ingredients
- 1 package puff pastry sheets 2 sheets
kataifi filling
- 2 cups kataifi
- 2 Tbsp unsalted butter
- 1/2 cup pistachio butter
pistachio cream
- 1 cream cheese room temp
- 1/2 cup pistachio butter
- 3/4 cup cold heavy whipping cream
- 1 cup powdered sugar
topping
- 1/3 cup chopped chocolate melted
- 16 oz raspberries
- 1/3 cup pistachios finely chopped
Instructions
bake puff pastry -
- Preheat the oven to 400°F.
- Lay the thawed puff pastry sheets on a baking sheet.
- Using a sharp knife or pizza cutter, lightly score a rectangle about ½–¾ inch from the edges. (Be careful not to cut all the way through.)
- Prick the center of the pastry several times with a fork, then repeat with the second sheet.
- Bake for 10–12 minutes, or until golden brown. Avoid opening the oven while baking.
kataifi filling -
- To a warm pan, add kataifi and 2 tbsp of butter.
- Toast until the kataifi is golden-brown.
- Remove from the heat and stir in the pistachio butter, and set aside.
pistachio cream -
- In a glass bowl, beat cream cheese until light and fluffy. Beat in the pistachio butter and powdered sugar, and set aside.
- In a separate bowl, beat the cold heavy whipping cream until soft peaks form.
- Fold the heavy cream into the pistachio cream cheese mixture.
build -
- Add a generous layer of kataifi filling to each puff pastry.
- Top with pistachio cream and spread evenly.
- Top the tart with melted chocolate, fresh raspberries, and pistachios.
- Serve, and enjoy!
Notes
- When making the pistachio cream, the heavy cream must be cold before beating into peaks. For the best results, keep the cream in the fridge before using.
- Store leftover tart in the fridge for peak freshness.