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

Miso Brown Butter Cornflake Treats With Chocolate & Peanuts

Miso Brown Butter Cornflake Treats 

with Chocolate & Peanuts

This chewy, crispy, nutty dessert takes inspiration from both the popularity of Rice Krispie treats and the viral cornflake brittle recipe. Using cornflakes instead of puffed rice ups the crunch factor, while 

browning the butter and adding a dollop of miso create a depth of flavor. You could use white or semi-sweet chocolate, but we found milk chocolate tastes best.  Makes 24 squares

Ingredients:

1/4 cup (60 mL) unsalted butter, plus more for greasing pan

5 cups (1.25 L) mini marshmallows

1 tbsp (15 mL) white or yellow miso, at room temperature

6 cups (1.5 L) cornflakes (see TIP)

4 oz (115 g) milk chocolate, chopped

1/3 cup (80 mL) chopped dry-roasted peanuts

Directions:

Butter a 9 × 13-inch (23 × 33-cm) metal baking pan. Line bottom and long sides with a single piece of parchment paper, leaving a little overhang on both sides—this will make it easy to remove for cutting.

Heat butter in a medium-size pot over medium heat. Cook, swirling pan occasionally, until there are deep brown flecks on bottom and butter smells nutty—watch carefully. Reduce heat to medium-low. 

Add marshmallows and miso. Using a silicone spatula, stir constantly, until melted and smooth, about 1 1/2 minutes. Remove from heat. Quicky fold in cornflakes until evenly coated with marshmallow goo.

Transfer to prepared pan and lightly pat into an even layer with spatula. Cool completely, about 45 minutes.

Lift cooled mixture out of pan onto a cutting board. With a sharp serrated knife, cut into 4 by 6 rows to make 24 squares. Place squares on a parchment-lined baking sheet.

In a small heatproof bowl set over a pan of barely simmering water—bottom of bowl should not touch  water—melt chocolate, stirring occasionally, until smooth, about 3 minutes. Cool 5 to 10 minutes then

transfer to a disposable piping bag opened up inside a coffee mug. 

Cut a tiny hole at tip and drizzle chocolate over squares. Sprinkle peanuts over squares. Refrigerate until chocolate has firmed up, 15 to 20 minutes.

Transfer to airtight containers lined with parchment paper. (If layering, place parchment between layers.) Store at room temperature for up to 3 days. Makes 24 squares

Milk Chocolate Mousse With Spiced Figs

Milk Chocolate Mousse With Spiced Figs

The iconic bubbly Aero bar is reworked into a light and airy mousse filled with the irresistible flavour of milk chocolate. To get the most out of the fig garnish, make them first so they have time to become nicely infused with the spiced syrup.

Ingredients

Figs

5 fresh figs, stems trimmed, quartered

1/2 cup (125 mL) granulated sugar

3 star anise

1 cinnamon stick, broken in half

Mousse

2 cups (500 mL) roughly chopped milk chocolate Aero bars

1/2 cup (125 mL) unsalted butter, cut into cubes

5 large eggs, yolks and whites separated

2 tbsp (30 mL) plus 1 tsp (5 mL) granulated sugar, divided

1 cup (250 mL) whipping cream

Directions:

To spice the figs, set figs in a small bowl. Combine sugar with 1/2 cup (125 mL) water, star anise and cinnamon in a small saucepan, stirring until sugar is dissolved. Bring just to a boil then pour over figs, gently stirring to combine. Set aside to cool and infuse.

To make the mousse, bring a pot with 1 inch (2.5 cm) water in the bottom to a boil. Place chocolate and butter in a heatproof bowl. Set on top of pot, ensuring that the bowl doesn’t touch the water. Reduce heat to medium-low and let melt, stirring often, until mixture is smooth. Carefully remove bowl from pot. Whisk in egg yolks, one at a time, until mixture is glossy and smooth. Let cool for 10 minutes.

Meanwhile, in bowl of a stand mixer, whisk egg whites on medium-high until white and frothy, about 2 minutes. With the motor still running, slowly pour in 2 tbsp (30 mL) sugar. Continue to whisk on medium-high speed until medium peaks form, 2 to 3 minutes.

Stir chocolate mixture lightly to smooth, then gently fold in egg whites in two parts until no streaks remain. Divide mousse between six 1-cup (250-mL) ramekins or small bowls, smoothing tops. Cover  both ramekins and figs with plastic and chill in refrigerator until mousse has set, at least 6 hours, preferably overnight.

To serve, whisk cream with remaining 1 tsp (5 mL) sugar in a large bowl until soft peaks form. Spoon over top of mousse. Remove figs from syrup, and arrange on top of whipped cream. Serve immediately.     Serves 6

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.

Chocolate Hazelnut Spread

Chocolate Hazelnut Spread

Easy Hazelnut Chocolate Spread.  Dangerously easy to make, this legendary chocolate-nut butter from Italy is a year-round favourite and the quickest DIY foodie gift. You can make it vegan by swapping in dairy-free dark chocolate for milk chocolate.

Ingredients:

1 1/2 cups (375 mL) hazelnuts, about 8 oz. (225 g)
3/4 cup (175 mL) icing sugar
1/4 cup (60 mL) unsweetened cocoa powder
2 tbsp (30 mL) vegetable oil or melted coconut oil
1 1/2 tsp (7 mL) pure vanilla extract
3/4 tsp (4 mL) Diamond Crystal kosher salt or scant 1/2 tsp (2 mL) table salt
6 oz (170 g) milk chocolate, chopped, melted

Directions:

Preheat oven to 350°F (177°C).

Spread hazelnuts on a rimmed baking sheet. Bake until browned and skins start to blister, 11 to 13 minutes. Let cool enough to handle, about 5 minutes.

Using hands, rub hazelnuts to release skins. Slowly tilt baking sheet to separate skins from hazelnuts. Transfer nuts to a highspeed blender or food processor. Blend until beginning to liquefy, about 5 minutes. Using a rubber spatula, scrape down bowl. Add icing sugar, cocoa, vegetable oil, vanilla and salt. Blend until smooth, 3 to 4 minutes.

Scrape down bowl; add milk chocolate and process until smooth and shiny, about 1 minute. Transfer to a 2-cup (500 mL) glass jar. Cover and store in a cool, dark cupboard for up to 2 weeks or refrigerate for up to 2 months. (If refrigerated, bring to room temperature before serving.)

Makes 1 3/4 cups (425 mL)