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.

Pistachio Torte

 

Pistachio Torte

Adapted from Chez Panisse Desserts by Lindsey Shere

This is a version of a recipe that has been in the repertoire of the Chez Panisse pastry kitchen for decades. It was developed in the tradition of European torten, a family of cakes based on ground nuts and containing little flour or other fat. This cake may be prepared ahead and kept at room temperature for a few hours, but it is best served the day it is made.
Ingredients
Cake

11/2 cups pistachios, shelled
1/4 cup cake flour
7 egg whites
6 egg yolks
3/4 cup sugar, granulated
Pinch of salt
1/2 teaspoon cream of tartar
1/4 teaspoon orange rind, finely grated
1 teaspoon orange flower water
Topping

1 cup shelled pistachios
6 tablespoons apricot jam, heated and strained
1/4 teaspoon orange flower water
Pinch of salt
Citrus Compote
2 oranges
6 –7 kumquats
A few drops of orange flower water
Vanilla whipped cream, not too stiff

Directions:
For the nicest possible green color in the finished cake, blanching the pistachios, or removing their inner dark-colored seed coat, is a necessary step. Bring a small pot of water to a boil and add a handful of nuts at a time. Once water returns to a boil, remove nuts with a slotted spoon and rub off seed coat. Dry nuts on a towel, then transfer to a baking sheet and toast in a 300°F oven for about 10 minutes; don't let them brown. Prepare nuts for both the cake (1 1/2 cups) and the topping (1 cup) at the same time.

Butter a 9-inch springform pan; line bottom with a circle of parchment; butter the parchment and dredge with flour, tapping the pan to shake out excess.

Heat the oven to 325°F.

Using a food processor, grind 1 1/2 cups of prepared nuts with flour to a fine meal. In a small bowl, beat egg yolks with half of the sugar until thick and lightened in color. In a large bowl, beat egg whites with salt and cream of tartar into stiff peaks; slowly beat in remaining sugar until they hold stiff peaks again.

Drizzle egg yolk mixture into the bowl with egg whites; grate orange rind over yolk mixture; and drizzle in the orange flower water. 

Sprinkle in 1/4 of pistachio-flour mixture and partially fold everything together. Add another 1/4 of nut mixture and partially fold in; continue until all the nuts are used and the batter is just uniform. Gently scrape batter into prepared pan. 

Bake for 35–40 minutes, or until cake is set and a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove pan and cool completely on a rack.

Topping, 

Chop 1 cup of nuts carefully into about 1/8-inch chunks. Stir orange flower water and salt into the warm jam and paint the top and sides of the cooled cake. Pat chopped pistachios into the jam in an even layer.

Citrus Compote, 

Finely grate the zest of one orange into a bowl. Using a small, sharp knife, peel the oranges and release the sections from their membranes into the bowl with the zest, squeezing all juice from the membranes. 

Trim stem ends of kumquats, and slice thinly, discarding seeds as you go. Stir kumquats and a very few drops of orange flower water into the oranges.
Serve slices of cake with a spoonful of the citrus compote on the side and a dollop of softly whipped cream on top.

Eleven Madison Park Granola. 5*****

                                         RECIPE COURTESY OF ELEVEN MADISON PARK

Eleven Madison Park Granola

Eleven Madison Park Restaurant was rated the best restaurant in the world.  Following dinner, guests were gifted with a jar of granola.  It is 5*****.  

Ingredients:
2 3/4 cup oats
1 cup pistachios
1 cup unsweetened coconut chips
1/3 cup pumpkin seeds
1 tsp salt

Bring the next three ingredients to a boil stirring until lt. brown sugar is dissolved:
1/2 cup lt. brown sugar
1/3 cup maple syrup
1/3 cup EVOO

Directions:
Place the oats, pistachios, coconut chips, pumpkin seeds and in a large bowl.

Place the sugar, syrup and EVOO in a pan over low heat. Stir until lt. brown sugar is dissolved.

Pour the boiled mixture over the oat mixture in a large bowl and mix well. When well coated place in baking pan with tall sides lined with parchment paper and bake at 300*F for 15 minutes and 225*F for the remainder of the time 2 to 3 hours until the mixture appears dry and caramelized. 

When baked and golden, remove from oven and allow to cool.  Place cooled granola in a large bowl and add 3/4 cup dried sour cherries.
Mix well to coat the cherries with granola. Place in air tight container. Yield 9 cups.   

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                              

When baked and golden, allow to cool.  Place cooled granola in a large bowl and add the cherries, mix well.  Place in a storage container.