We Reimagined the Dubai Chocolate Bar as an Easy Dessert That's Perfect for Sharing

Ingredients (16)

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