voici comment la préparer chez vous sans vous ruiner et cette fois-ci avec une recette de tarte

On social networks, many culinary trends are emerging. And among those who are still a sensation with gourmets, we have the Dubai chocolate tablet. The latter is characterized by a Pistachio melting heartalthough other flavors are also offered for sale.

This delicacy was imagined by the chocolate maker Dubaïote Fix dessert chocolate maker. Unfortunately, everyone has not access to this famous reference. Many content creators therefore offer their own version on the web. And what do you know?

On social networks we found a recipe in a pie version. Want to test? Here is the detailed follow -up walk.

Ingredients for 6 people

• 1 homemade shortcrust pastry
• 150r
• 150 g pistachio cream
• 1 tsp. Tahini
• 20 cl of liquid cream at 30% mg
• 1 chocolate tablet (black or praline, depending on your preferences)
• Some crushed pistachios
• Butter

The procedure to reproduce this delicious pie recipe made from the famous Dubai chocolate

Start by precaining a shortcrust pastry so that it is golden golden and crisp.
To do this, place it in a mold and bake at 180 ° C for about 15 minutes.
Once cooked, let it cool at room temperature.
Meanwhile, take the kadaif and roughly chop it to get smaller pieces.

In a hot pan, add a knob of butter and sauté the kadaif for about 5 minutes, until it becomes crunchy. Be sure not to color it too much to prevent it from burning.
Remove from the heat and immediately incorporate the pistachio cream as well as the Tahini.

Mix carefully so that the flavors permeate the whole well.
In a saucepan, gently heat the liquid cream until it is shudder, then remove it from the heat.
Then add the dark chocolate cut into pieces and mix vigorously until it is completely melted.

If you opt for praline chocolate, slightly reduce the quantity (about ¾ of the tablet) to prevent the preparation from being too sweet.
Spread the kadaif and pistachio mixture uniformly on the pre -tart bottom.
Then pour the chocolate ganache still lukewarm over, taking care to cover the entire surface well.

Sprinkle with crushes of crushed pistachios at your convenience.
You can also add a few points of pistachio cream for an even more gourmet visual and taste effect.
Let the pie rest in the refrigerator for at least 5 hours so that the ganache takes well and the flavors develop harmoniously.

Once well cooled, cut it gently.
Good tasting!

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Editor

After training as a journalist at ESJ Paris and several experiences in female press, I chose to combine my two passions: writing, cooking and more precisely …