Dubai Chocolate Tart Recipe

Ingredients (16)

• 5 3/4 ounces all-purpose flour (160 g; 1 1/4 cups)
• 3/4 ounces Dutch-processed cocoa powder (21 g; 1/4 cup), sifted
• 1 3/4 ounce granulated sugar (50 g; 1/4 cup)
• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 4 ounces unsalted butter (113 g; 8 tablespoons), melted and cooled slightly
• 2 tablespoons (30 ml) room temperature tap water
• 2 1/2 ounces unsalted butter (70 g; 5 tablespoons), divided
• 4 ounces (113 g) frozen kataifi dough, thawed and chopped, from one 16-ounce package (see notes)
• 2 ounces raw pistachios (57 g; about 1/2 cup), chopped, plus more for garnish
• 10 ounces pistachio cream (285 g; 1 cup), homemade or store-bought
• 2 ounces tahini (57 g; 1/4 cup)
• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 3 ounces bittersweet cacao (85 g; about 1/3 cups), 60% cacao, chopped
• 1/2 cup (120 ml) heavy cream
• 1 tablespoon (15 ml) light corn syrup
• Flaky sea salt, for topping