Introduction

This dessert layers crisp golden kataifi strands with a rich pistachio-pistachio-spread filling and a glossy chocolate ganache, all sitting atop a buttery chocolate biscuit base. Each bite delivers contrast—texture, nut-flavour, and smooth chocolate decadence—perfect for special celebrations or anytime you want a show-stopper.

---

Ingredients

For the biscuit base (≈20 cm tart tin):

• 170 g (≈6 oz) chocolate biscuits (e.g., ripple or other chocolate-crumble style)

• 80 g (≈2.8 oz) unsalted butter, melted

For the kataifi & pistachio filling:

• 100 g Sweetifi Kataifi pastry

• 230 g (≈8 oz) pistachio-spread
  

For the chocolate ganache topping:

• 60 g (≈2.1 oz) dark chocolate melts

• 60 g (≈2.1 oz) milk chocolate melts

• 100 ml (≈3.4 fl oz) thickened cream (heavy/whipping cream)

• 30 g (≈1 oz) salted butter, cold and cubed

• ½ tsp cocoa powder (for dusting)
  

---

Method

1. Prepare the base
   In a food processor or by hand, crush the chocolate biscuits until they form fine crumbs. Transfer to a mixing bowl, pour in the melted butter and stir until the mixture looks like damp sand. Press this firmly into the base and up the walls of a 20 cm round tart tin. Place in the fridge to set.

2. Prepare the kataifi & pistachio layer
   Remove the kataifi pastry from the fridge and allow to come to room temperature in its packaging. Unravel the strands and cut up 100 g into ~1 cm pieces; separate any stuck-together strands with your fingers. Place these pieces in a dry frying pan over medium-high heat and stir continuously until the strands turn a deep golden colour. Transfer to a bowl, allow to cool slightly, and then mix in the pistachio-spread until fully combined. Spread this mixture evenly over the chilled biscuit base and press gently. Return to fridge. 

3. Make the ganache topping
   Place the dark chocolate, milk chocolate and cubed butter in a heat-proof bowl. In a small saucepan bring the cream just to a simmer (do not boil), then pour the hot cream over the chocolate and butter. Let sit for 3–5 minutes, then whisk until smooth and glossy—don’t worry if it seems separate at first, keep whisking until it comes together. Pour the ganache over the pistachio/kataifi base, spreading gently and evenly. Return to the fridge and chill for a minimum of 2 hours or until fully set.
   Once the tart is set, dust the top with cocoa powder. Lift from the tin, slice and serve at room temperature or slightly chilled.

---

💡 Sweetifi Tip

For an extra elegant finish, garnish each slice with a few chopped pistachios and a drizzle of melted white chocolate right before serving. This adds a visual contrast and bit of extra texture that guests will love.

---

🍽️ Serving Suggestion

Serve this tart as a centrepiece dessert for dinner parties, or slice it into small portions for a dessert-buffet style treat. Pair with a strong espresso or a chilled glass of dessert wine for the ultimate indulgence.

• Share on:
• WhatsApp
• Deel
• X
• Pin it
• Messenger
• Email

---