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.

Recipe from Waitrose Grocery Market,  London England

Warm Fig And Chocolate Sponge Cake

Warm Fig And Chocolate Sponge Cake

I made this cake for dinner last night. It was decadadent.

Ingredients:
1/2 cup superfine sugar
2 tablespoons dark rum
2 teaspoons finely grated orange zest
1 tablespoon orange juice

12 ripe black figs, stems removed and cut into halves lengthwise
2 eggs, whites, and yolks separated
1/2 cup plus 2 tablespoons heavy cream
1/4 cup all-purpose flour
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon flaky sea salt
1 1/2 ounces dark chocolate roughly chopped into scant 1/2 inch pieces
Creme fraiche, for serving

Directions:
Heat oven to 375 degrees.

Add 1/4 cup sugar to a small, oven-proof, high-sided saute pan with a 6-inch base.  Cook over medium-high heat swirling the pan a few times until the sugar has melted and turned ti a dark caramel color, 5 to 8 minutes.  Carefully add the rum ~ it will spit and seize up a little ~ and cook for another 30 seconds, stirring until combined and thick.  Remove from the heat and stir in the orange juice and figs, and set aside to cool.

Add the egg yolks to a medium bowl with 2 tablespoons sugar.  Whisk by hand until pale and thick, about 3 minutes.  Add the cream, flour, cocoa powder, vanilla, salt, and orange zest, then whisk until smooth and thick.

In another bowl using a clean whisk, whisk the egg whites by hand with the remaining 2 tablespoons sugar until they form stiff peaks, 4 to 5 minutes.  Fold gently into the yolk batter, then pour mixture over the figs in the saute pan.  (It should cover the figs completely).

Sprinkle all over with the chocolate and bake until the batter rises and it is cooked through about 25 minutes.  Remove from the oven, divide among four bowls and drizzle with any remaining liquid from the pan.  Serve hot, with some creme fraiche alongside.
Serves 4

Layered Chocolate Budino ~ (Pudding)

Layered Chocolate Budino

Budino means pudding in Italian. This pudding is more intense and sophisticated than regular chocolate pudding. It is rich, dense and delicious. It looks spectacular in tiny glasses if you have them. If not, soufflé dishes or espresso cups work too. The milk chocolate texture is slightly different from the dark, making this both a taste and texture delight. Serve straight from the refrigerator.

Ingredients:

Dark Chocolate Layer
1 cup (250 mL) whipping cream
¼ cup (60 mL) unsalted butter
1/3 cup (80 mL) granulated sugar
1 tsp (5 mL) grated lemon rind
4 oz (125 g) chopped dark chocolate
Milk Chocolate Layer
¾ cup (175 mL) whipping cream
¼ cup (60 mL) unsalted butter
¼ cup (60 mL) granulated sugar
4 oz (125 g) milk chocolate
8 amaretti cookies

Directions:
Bring cream, butter and sugar to a boil in a saucepan, stirring constantly. Reduce heat and simmer, stirring occasionally for 3 minutes.Remove from heat and stir in grated lemon rind and dark chocolate. Let cool in pot for 15 minutes.  

Bring cream, butter and sugar to a boil in a second saucepan, stirring constantly. Reduce heat and simmer, stirring occasionally for 3 minutes. Remove from heat and stir in milk chocolate. Let cool in pot.  

Spoon 2 tbsp (30 mL) dark chocolate mixture into 8 small tumblers or other small dishes. Chill for 30 minutes. Spoon 3 tbsp (45 mL) milk chocolate mixture into each glass. Chill for another 30 minutes. Divide remaining dark chocolate mixture into each glass and chill until set, about 1 hour.

Garnish each with an amaretti cookie.

Fudgy Chocolate Cake With Raspberry Cream

This is not a typical cake texture—it is fudgy, extremely moist, and brownie-like around the edges. It pulls together swiftly and ahead of time, and pleases pretty much everyone who ever comes to your table.

Ingredients:
7 oz. best quality dark chocolate (60 to 70%) chopped
7 tablespoons unsalted butter, cut into 1-inch pieces
1 1/3 cups granulated sugar
5 large eggs
1/2 teaspoon kosher salt
1 tablespoon unbleached all-purpose flour
For the cream:
1 cup heavy whipping cream, cold
1/4 teaspoon rose water
Handful raspberries

Directions:
Butter a 9-inch round cake pan and line the bottom with parchment; also butter the parchment. Heat the oven, with a rack placed in the center, to 375 F.

Melt the chocolate in a double boiler (make your own by setting a bowl over a saucepan, without the bowl touching a few inches of water beneath in the pan). As the chocolate melts, add the butter a few tablespoons at a time, stirring constantly with a whisk.

When the butter and chocolate are all melted, remove the bowl from the double boiler, and add the sugar and whisk to combine. Add the eggs, one at a time and whisking well to incorporate each egg before adding the next one. The batter will look grainy but shiny until the last egg goes in, and then the batter will be smooth and silky.

Whisk in a pinch of salt and a tablespoon of flour, and pour the batter into the prepared pan, inhaling the chocolate scent as you go. Bake the cake for about 25 minutes, or until the top is crackly and the center no longer looks shiny. The clean-toothpick test doesn’t work here because the center of the cake remains fudgy. Cool the cake for about 10 minutes. Flip the cake out onto a plate, then flip it onto another plate so the crackly top is facing up. Dust lightly with powdered sugar.

While the cake bakes, place the raspberries in a bowl with a tablespoon of sugar, and mash up some of the berries with a fork. Whip the cream with a tablespoon of powdered sugar and the rose water. Swirl the raspberries into the cream.

I like to cut the cake into wedges at the table, with a bowl of the swirled cream right next to it. Anticipation is a great way to whet an appetite. A few extra raspberries on the plates when serving make a nice touch too.

Dark Chocolate Peanut Butter Pretzel Crunch Pie.

 Dark Chocolate Peanut Butter Pretzel Crunch Pie

Ingredients:

Pie Ingredients:

1 unbaked 9-inch piecrust

4-ounces bar dark chocolate

1/3 cup plus 2 tablespoons sugar

2/3 cups whole milk, divided

¾ cup smooth peanut butter

¼ teaspoon salt

1 teaspoon unflavored powdered gelatin

1.5 cups heavy cream

Pretzel Crunch

4 ounces pretzel sticks

1/3 cup packed light brown sugar

½ teaspoon salt

7 tablespoons unsalted butter, melted

Directions:

Prepare and bake the piecrust follow the directions in your recipe. Cool completely. 

Coarsely chop the chocolate and place in a medium sized bowl. 

Combine the sugar and 7 tablespoons milk in a saucepan. Heat over a low heat until steaming, but do not allow the mixture to boil. Whisk in the peanut butter until smooth. 

Take the pan off the heat and pour over the chocolate, whisking until the chocolate is melted and the mixture is smooth. Stir in the salt. 

Pour the remaining milk into a small microwavable bowl. Sprinkle the gelatin over the top and let it set for five minutes. Microwave at half-power for 10 seconds to ensure the gelatin is melted. If needed, whisk lightly.
Whisk the gelatin mixture into the chocolate mixture. Cool this new mixture to room temperature, stirring every once in a while to ensure it cools evenly. Do not leave this mixture sitting around after it cools or it will get too thick! 

Whip the whipping cream with an electric mixer until medium peaks form. Gently fold this mixture into the chocolate mixture in thirds, making sure no white streaks remain. Spoon this mixture into the prepared pie crust. Cover with plastic wrap and chill at least 8 hours, but preferably overnight.

To serve, remove the plastic wrap and sprinkle the pretzel crunch mixture over the top. Slice and serve.

To make the pretzel crunch:

Preheat the oven to 325 with a rack in the center of the oven. 

Line a baking sheet with parchment paper. 

In a medium bowl, toss all the ingredients until evenly coated.

Recipe shared by my cousin Carla Myers.

Warm Fig and Chocolate Sponge Cake

I made this cake for dinner last night, 8/20.  It was decadent!
Warm Fig And Chocolate Sponge Cake

Ingredients:
1/2 cup superfine Sugar
2 tablespoons dark rum
2 teaspoons finely grated orange zest
1 tablespoon orange juice
12 ripe black figs, stems removed and cut into halves lengthwise
2 eggs, whites, and yolks separated
1/2 cup plus 2 tablespoons heavy cream
1/4 cup all-purpose flour
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon flaky sea salt
1 1/2 ounces dark chocolate roughly chopped into 
    scant 1/2 inch pieces
Creme fraiche, for serving

Directions:
Heat oven to 375 degrees.

Add 1/4 cup sugar to a small, oven-proof, high-sided saute pan with a 6-inch base.  Cook over medium-high heat swirling the pan a few times until the sugar has melted and turned ti a dark caramel color, 5 to 8 minutes.  Carefully add the rum ~ it will spit and seize up a little ~ and cook for another 30 seconds, stirring until combined and thick.  Remove from the heat and stir in the orange juice and figs, and set aside to cool.

Add the egg yolks to a medium bowl with 2 tablespoons sugar.  Whisk by hand until pale and thick, about 3 minutes.  Add the cream, flour, cocoa powder, vanilla, salt, and orange zest, then whisk until smooth and thick.

In another bowl using a clean whisk, whisk the egg whites by hand with the remaining 2 tablespoons sugar until they form stiff peaks, 4 to 5 minutes.  Fold gently into the yolk batter, then pour mixture over the figs in the saute pan.  (It should cover the figs completely).

Sprinkle all over with the chocolate and bake until the batter rises and it is cooked through about 25 minutes.  Remove from the oven, divide among four bowls and drizzle with any remaining liquid from the pan.  Serve hot, with some creme fraiche alongside.
Serves 4

Dark Chocolate-Dipped Shortbread Cookie

Dark Chocolate-Dipped Shortbread Cookie

Recipe by: Megan Olson

Made with just nine ingredients, these grain-free cookies are loaded with healthy fat and dipped in dark chocolate for extra decadence!

Ingredients
5 oz. dark chocolate baking chips
½ t melted coconut oil
¼ cup coconut sugar
½ cup melted coconut oil
1 t vanilla extract
2 cups almond flour
¼ cup tapioca flour
¼ t baking soda
Sea salt for topping

Directions:
Preheat oven to 325°F. Prepare a baking sheet with parchment paper.

In a small bowl, whisk together melted coconut oil and vanilla extract. Set aside. 

In a larger bowl, sift together almond flour, tapioca flour, baking soda and coconut sugar until ingredients are evenly combined. 

In the dry ingredients bowl, form a well and pour in the wet ingredients. Slowly stir to combine and form into a ball. Dough will be sticky. 

Place in refrigerator for 20 minutes to harden.
Remove from refrigerator and drop 2 tablespoons of batter onto the baking sheet. Flatten batter to form into a cookie. Repeat until all the batter is gone. 

Bake for 15 minutes or until edges are slightly browned. 

Remove from oven and keep cookies on baking sheet to cool. 

While cookies are cooling, place dark chocolate baking chips and coconut oil in a small bowl fitted over a pot of boiling water. Once water is boiling, stir chocolate chips until completely melted. Turn off stove. 

Dip cookies halfway in the chocolate, return to baking sheet and sprinkle with sea salt. Place cookies in the refrigerator for 30 minutes to harden before enjoying.

Pecan Pie Truffles

Pecan Pie Truffles

Ingredients:
2 ½ cups pecans, toasted and finely chopped
1 cup graham cracker crumbs(from about 8 whole 

   graham crackers)
1 cup dark brown sugar, packed
½ teaspoon salt
2 tablespoons maple syrup
¼ cup bourbon
1 teaspoon vanilla
7 ounces dark chocolate

***

Directions:
In a medium bowl, stir together pecans, graham cracker crumbs, brown sugar and salt until well combined. Add maple syrup, bourbon and vanilla, stirring thoroughly. Use your hands to make sure the mixture becomes fully incorporated. 

Form mixture into walnut-sized balls, then place on a cookie sheet and freeze for 2 hours.  if mixture is too sticky lightly wet hands, it will roll easier.

In the top of a double boiler or in a medium stainless steel bowl set over a pot of gently simmering water, melt chocolate (we recommend tempering the chocolate, but if you don't, they'll still be delicious, just a bit messy). 

Line a baking sheet with parchment paper. Dip the frozen balls into the melted chocolate, then place onto prepared baking sheet. Let sit for 15 minutes or until firm.

Pecan Pie Truffles

Pecan Pie Truffles

Ingredients:
2 ½ cups pecans, toasted and finely chopped
1 cup graham cracker crumbs (from about 8 whole graham crackers)
1 cup dark brown sugar, packed
½ teaspoon salt
2 tablespoons maple syrup
¼ cup bourbon
1 teaspoon vanilla
7 ounces dark chocolate

*

Directions

1. In a medium bowl, stir together pecans, graham cracker crumbs, brown sugar and salt until well combined. Add maple syrup, bourbon and vanilla, stirring thoroughly. Use your hands to make sure the mixture becomes fully incorporated.
2. Form mixture into walnut-sized balls, then place on a cookie sheet and freeze for 2 hours.
3. In the top of a double boiler or in a medium stainless steel bowl set over a pot of gently simmering water, melt chocolate (we recommend tempering the chocolate, but if you don't, they'll still be delicious, just a bit messy). Line a baking sheet with parchment paper. Dip the frozen balls into the melted chocolate, then place onto prepared baking sheet. Let sit for 15 minutes or until firm.

Biscotti With Pistachios, Dark Chocolate, And Fennel Seeds

Biscotti With Pistachios,
Dark Chocolate, And Fennel Seeds

Ingredients:
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
Zest of 1 lemon (approximately 1 tablespoon)
1 teaspoon fennel seeds
1/4 teaspoon Kosher salt
1 1/2 cups granulated sugar
3 large eggs
3 tablespoons extra virgin olive oil
1 cup roasted, shelled, 
   unsalted pistachios, chopped
2/3 cup bittersweet chocolate, 
   coarsely chopped

*

Directions
Preheat the oven to 350°F. Combine the flour, baking powder, lemon zest, fennel seeds and salt in a large bowl.

In a separate bowl, whisk the eggs with the sugar until the mixture is white and fluffy. Add the oil and the dry ingredients and mix until a dough forms. Add the pistachios and chocolate.

On a lightly floured surface, divide the dough

into three equal pieces, forming each into a log about 2 inches in diameter. Lay them out onto parchment-lined sheet pans. The dough gets lots of rise, almost doubling while bak- ing, so the logs should be a fair distance apart or on separate pans.

Bake for about 30 minutes. The top and un- derside will be pale golden. Cool for approxi- mately 20 minutes and reduce oven to 300°F.

Once cool, use a serrated knife to slice 1⁄2-inch cookies. Return to sheet pan with cookies standing upright with space in between, and toast for 10 minutes. Cool completely before storing in airtight container.