Dubai-Style Chocolate & Pistachio Tart

Dubai-Style Chocolate & Pistachio Tart

The Dubai chocolate bar is a pistachio and chocolate confection that’s been one of the biggest viral hits of 2025, and made this combination of flavors one of the hottest food trends around. Try the pairing in this indulgent dessert from the development & innovation chef Will Torrent. Serves 8
Ingredients:

For the pastry

75g pistachio kernels                                    2/3 cup

125g caster sugar                                          2/3 cup

300g plain flour, plus a little for dusting      2 1/2 cup +

225g Butter with Sea Salt Crystals, cold     1 cup

1 medium Egg

For the pistachio layer

70g Nestlé Shredded Wheat                        1 1/2 cup

Pinch sea salt flakes

200g Creamy Pistachio Spread                   5/8 cup

1½ tsp vegetable oil

For the ganache

150ml whipping cream  5/8 cup or       1/2 cup plus 1 tablespoon

25g No.1 French Butter with Sea Salt Crystals.       2 Tablespoons

2 x 100g packs No.1 Dark Chocolate 65%.   1.14 cups or 1cup + 1 T 

75g No.1 Milk Chocolate 49%                       3/8 cup

25g pistachio kernels, chopped                       1/4 cup

Directions:

Make the Pastry by grinding the pistachio kernels in a food processor until fine. Take care not to overwork them!  Pulse in the sugar and flour. Add the cold butter in cubes, then pulse until the mix resembles fine crumbs. Beat the egg and pulse into the crumbs until a dough forms, adding 1 tbsp water if required to help it come together. Shape into a disc, wrap and chill for at least 2 hours, or ideally overnight.

On a work surface dusted with flour, roll the pastry out to about 0.5cm thickness and large enough to line a 23cm loose-bottomed fluted tart tin with some excess. Prick the base with a fork, then chill for 30 minutes, or until firm.

Preheat the oven to 190ºC, (375F) gas mark 5. Line the pastry with baking parchment, fill with baking beans, then bake for 15 minutes until the pastry is pale and set. Remove the beans and paper, then cook for 5-10 minutes more, until the edges are golden. Remove from the oven and leave to cool completely. Using a sharp knife, carefully trim any excess pastry from the edges and top of the tin.

Using your hands, crush the Shredded Wheat and salt into a large bowl. Mix in the pistachio spread, then gradually add the oil to loosen slightly. Spread over the base of the cooled pastry case, then set aside.

For the Ganache, warm the cream and butter in a small saucepan over a low heat. Meanwhile, finely chop all the chocolate and put into a separate bowl. Pour the cream mix over the top into the centre of the chocolate bowl, then leave for 1 minute to rest in the warm cream. 

Stir with a spatula from the middle to gently mix together until smooth, melted and combined. Pour over the pistachio layer, then swirl attractively from the centre. Sprinkle the chopped pistachios around the edge of the tart.

Chill for 1-2 hours, then remove from the fridge 20 minutes before serving. A spoonful of crème fraîche or Greek yogurt to cut through the richness of the tart makes a tasty addition, if liked, as do some raspberries on the side.

Cook’s tip

If the ganache seems a little split, add about 1 tbsp cold milk, then whisk thoroughly to bring it together again.

Roast Vegetable & Taleggio Focaccia Pugilese

Roast Vegetables And Teleggio Focaccia Pugliese

Ingredients:

2 cups bread flour, plus extra for dusting

1 tablespoon castor sugar

1 pkg of dried yeast or 2 1/4 teaspoon

1 tablespoon sea salt flakes

6 tablespoons evoo plus extra for greasing and drizzling

2 cups leftover roasted vegetables such as potatoes, carrots, parsnips, 

   chopped into chopped into 1/4" small pieces

2 sprigs rosemary, leaves picked

6 gloves garlic, unpeeled

2 tablespoons Taleggio cheese, cut into 1/4 inch cubes 

Directions:

In a large mixing bowl, whisk the flour with the sugar, yeast and 1/2 of the sea salt.  Make a well in the flour, pour in 1 cup and 2 tablespoons lukewarm water and 3 tablespoons oil, then whisk with a fork until it all comes together.  If it is too dry, add a few splashes of water, until smooth and elastic.  Clean out the bowl of dough, grease the bowl and replace the dough.  Cover with a clean tea-towel and set in a warm place for 1 hour and 30 minutes or until double in size. 

Knock the dough out onto a clean surface.  Grease a 30 cm by 25 cm baking sheet (8" X 10") with 1 tablespoon oil.  Roll or work the dough into the same size as the pan and put it in.  

Toss the leftover veggies with garlic, rosemary, telellago and a little evoo and scatter over the dough.  Use your fingers to push the veggies and cheese into the dough, making little indentations.  Sprinkle with remaining salt and allow to prove once again for 20 minutes.

Preheat the oven to 425 F or 220 C.  When the dough is ready bake for 25 to 30 minutes until evenly golden and cooked through.  Remove from the oven and and drizzle with the remaining 2 tablespoons oil and cool in the tin for 10 minutes, then transfer to a wire rack.  Enjoy warm or cool.   It will keep for 5 days in the refrigerator.

More ideas for the leftover roasted veggies:  

Chop into small pieces.  Then use to make a simple frittata.

Whiz up in a blender with stock, then heat through with a little cumin and cream for a winning soup.

Roast a tray of sausages and stir through leftover veggies near the end of cooking time for a delicious one-tray supper,

Waitrose Holiday 2022.