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Dubai Chocolate Bar

Ingredients

• 5 ozs kataifi pastry, chopped and separated
• 4 Tablespoons butter
• 360g pistachio cream
• 2 Tablespoons tahini
• pinch salt
• 500g milk chocolate, chopped/broken in small pieces, or callets (chocolate drops or discs for melting)

Direction:

For the Kataifi filling

1. In a very large frying pan, with high sides, melt the butter on medium heat and add the kataifi pastry breaking it up as you add it in, if needed. Toast the kataifi pastry well all over until deep golden brown, approximately 8-10 minutes, stirring occasionally. Remove and allow to cool while you prepare the rest of the filling.
2. In a large bowl mix the pistachio cream, tahini, salt until combined.
3. Add in the warm toasted kataifi and stir until well coated. Set aside as you prepare the chocolate bar.

For the Chocolate Bars

1. Wipe your molds clean with a dry micro-fibre cloth. Place both molds on a tray.*
2. Melt the milk chocolate in the microwave or a double boiler until smooth. Spoon it into the molds, turn upside down and then let the excess drip off but making sure that the chocolate goes all the way up the sides and doesn’t pool too much in the corners. Scrape the mold surfaces of the excess chocolate and let set in the fridge until firm (** Please see alternate tempering note at bottom.)
3. Spoon in the kataifi pistachio mixture into both molds and smooth over evenly with an offset spatula. Spoon over the remaining chocolate and smooth this over with the spatula, sealing the edges of the bar. Allow to set completely in the fridge.
4. Once set, unmold and enjoy!(Some counter-top banging maybe required.)

*At this point the inside face of the molds can be decorated with splashes of differing melted chocolate; coloured cocoa butter or brushed with EDIBLE lustre dust, if you like.

**Tempering note: Whilst the method outlined above is quick and easy, a more professional method (ensuring a shinier, snappier bar) is to temper your chocolate before using in your chocolate molds.

• Place 2/3 of your chocolate in a bowl; melt over a bain-marie of gently simmering water. The bottom of the bowl should not touch the water because the chocolate will get to hot and shine can be lost as a result.
• Heat until the temperature of the chocolate reaches 45°C/113°F on a cooking thermometer. Remove the bowl from the heat and stir in the remaining chocolate. Stir with a spatula from time to time.
• As soon as the temperature cools to 26°C/ 79°F, return the bowl to the bain-marie and reheat, stirring gently until the chocolate reaches 29°C/ 84°F. When the chocolate is smooth and shiny, it is ready to be used in your molds.

Dubai Strawberry Cups

Ingredients

• 2 cups kataifi pastry (shredded phyllo dough)
• 1 Tablespoon unsalted butter
• ½ cup pistachio cream
• 1 Tablespoon tahini paste
• 1 lb fresh strawberries
• 6 oz semi-sweet or milk chocolate, chunks or chips (to personal preference)
• 1 teaspoon butter

Direction

Filling preparation

1. Heat the unsalted butter in a large pan over medium heat. Add the shredded kataifi pastry and toast until golden and crunchy. Set aside to cool.
2. Combine the pistachio cream and tahini in a mixing bowl until smooth and well-blended. Fold in the cooled kataifi pastry until well combined.
3. Hull and chop/slice the strawberries into bite-sized pieces.
4. In a microwave-proof dish, combine the chocolate and teaspoon of butter, and melt in the microwave in 30-second intervals while stirring smooth and liquid, stirring to combine. Alternatively melt in a double boiler over a pan of water. Keep warm while you assemble the cups.

To assemble

1. Take the clear plastic cups and drizzle a thin layer of melted chocolate around the inside.
2. Add alternating layers of the fresh strawberry pieces, kataifi filling, then chocolate drizzle.
3. Repeat the layers until the cups are filled, topping off the cups with fresh strawberries, and a final drizzle of chocolate.
4. If using top with additional chopped pistachio pieces and toasted kataifi pieces.
5. Serve and enjoy!

Dubai Butter Tarts

For the Pastry

• 1¼ cups all-purpose flour
• ½ cup cocoa
• 1 Tablespoon sugar
• ½ teaspoon salt
• ½ cup butter, cold and cubed
• 6-7 Tablespoons ice-cold water (dependent on humidity)

For the Crispy Pistachio Filling

• 2½ oz Kataifi pastry, cut to 1/2inch pieces (if not already)
• 2 Tablespoons butter
• 200g pistachio cream
• 3 Tablespoons tahini
• ½ teaspoon salt

For the Butter Tart Filling

• 1 cup brown sugar, packed
• 2 eggs
• ¼ cup butter, softened
• 1 Tablespoon apple cider vinegar
• 3 Tablespoons light corn syrup
• Pinch salt

Direction:

For the Pastry

1. Whisk together the flour, cocoa, sugar and salt in a large bowl.
2. Add the chopped butter. Using a pastry blender, or two butter knives, cut in the butter until it resembles coarse crumbs (with a few pea-sized pieces).
3. Add the water, one spoonful at a time, until the dough starts to come together in a single ball.
4. Gather dough into a ball and knead a couple of times to bring together. Flatten into a disc, wrap in cling wrap and chill for at least 30 minutes. On a smooth surface lightly dusted with cocoa, roll pie dough to a ¼-inch thickness. Cut 12 rounds using a 4½-inch round cookie cutter, re-rolling scraps if needed. Gently press rounds into a 12-cup muffin pan. Refrigerate while you make the fillings

For the Crispy Pistachio filling

1. In a large frying pan set over a medium heat, melt the butter.
2. Add the kataifi pastry and stir to coat in butter.
3. Continue to stir the pastry, moving it around the pan continuously, until deep golden brown.
4. Remove from the heat and transfer to a large bowl to cool.
5. When cooled completely, add the pistachio cream, tahini and salt.
6. Stir all the ingredients together to combine well.
7. Fill the bottom of each pastry tart cup with between 1–2 Tablespoons of kataifi filling, tamping it down loosely to 1/3 to ½ depth of each tart cup.
8. Return to fridge to chill while you prepare the butter tart filling.

For the Butter Tart Filling

1. Preheat your oven to 400°F.
2. Combine all the butter tart ingredients in a medium bowl and using electric whisk, beat until smooth and fully combined.
3. Using a jug or piping bag, pour the filling into each tart cup until just below the top.
4. Transfer to the heated oven and bake for 5 minutes at 400°F.
5. After 5 minutes, reduce heat to 375°F and continue to bake for 20 minutes until the filling turns slightly opaque and appears to dome.
6. Remove from oven and allow to cool in tin for 5 minutes then gently loosen and rotate in the tin using a knife or palette knife.
7. Allow to cool fully in the tin, before removing.
8. Serve and enjoy

Dubai Cheesecake

Ingredients:

For the base

• 2 cups kataifi pieces
• 5 Tablespoons butter, separated
• 1/3 cup sugar
• ½ cup chopped/crushed raw unsalted pistachios
• Pinch of salt

For the cheesecake layer

• 3 packages 8 oz packages cream cheese, softened to room temperature
• 1/3 cup sour cream, room temperature
• ¾ cup heavy cream, room temperature
• 1 cup granulated sugar
• 2 Tablespoons all-purpose flour
• ½ Tablespoon corn starch
• 1 teaspoon vanilla extract
• 3 large eggs

For the Dubai chocolate layer

• 1 ½ cups kataifi
• 1 Tablespoon tahini
• 1 cup pistachio cream
• ¼ cup chopped/ crushed pistachios
• 4 ½ oz semi-sweet chocolate
• 2 Tablespoons heavy whipping cream

To decorate (optional)

• Additional toasted kataifi pieces
• Additional chopped/crushed pistachios

Direction

1. Prepare the base: Add the kataifi pieces to a medium pan over low heat, toast the kataifi slowly, stirring occasionally. When the color becomes a lightly gold, add 1 Tablespoon butter and continue to toast until crisp and golden brown. Remove from the heat, set aside and let cool.
2. When fully cooled, in a medium bowl, add toasted kataifi, sugar, pistachios, and remaining melted butter and mix well.
3. In a 9-inch springform pan, add the kataifi mixture and use the bottom of a glass to press it well along the bottom of the pan. Place in the refrigerator until ready to use.
4. Preheat the oven to 320°F.
5. Prepare the cheesecake layer: In the bowl of a stand mixer, fitted with paddle attachment, combine the cream cheese, sour cream, and heavy cream. Beat on low/medium until smooth and creamy. Add flour, corn starch, and vanilla extract. Continue to mix until combined well. Whisk in the eggs one at a time, mixing fully between each, and scraping down the sides as needed.
6. Remove the pan from the fridge and pour the cheesecake mixture over the crust. Spread evenly and then lightly bang on countertop to pop any bubbles/
7. Cover the sides and bottom of the pan with aluminium foil.
8. Fill a larger pan, or roasting tin, with warm water so that when you set the springform pan into it, the water rises to 1½ inches around the sides of the springform.
9. Bake the cheesecake in your preheated oven for 70-75 minutes. After this time, turn the heat off, and open the oven door slightly (I use a wooden spoon handle to keep it open. DO NOT remove the cooked cheesecake from the oven but rather allow it to cool for at least an additional hour. After this time remove from the oven and place on a cooling rack. Let it cool to room temperature, wrap in cling wrap then place in the fridge for at least 6 hours, or preferably overnight.
10. The next day, prepare the Dubai chocolate layer: Into a medium bowl, add the kataifi pieces, pistachio cream, tahini and chopped/crushed pistachios. Mix together until fully combined.
11. Carefully spread the kataifi filling evenly over top of the cooled cheesecake.
12. Melt the chocolate together with the heavy whipping cream over a bain-marie, stirring to combine.
13. Carefully spread the kataifi filling evenly over top of the cooled cheesecake.
14. Melt the chocolate together with the heavy whipping cream over a bain-marie, stirring to combine.
15. Once fully melted, pour the chocolate/cream mixture over the kataifi and decorate with additional toasted kataifi, and/ or pistachios if using. Place in the fridge until set, about 30 minutes. Allow to come to room temperature for about 5-10 minutes before slicing.
16. Serve and enjoy!

Dubai Chocolate Martini

Ingredients

• Pistachio butter, for glass rim
• Kataifi (shredded and crispy phyllo), lightly toasted, for glass rim and garnish
• Melted chocolate, for garnish
• 1.5 oz vodka
• 1 oz chocolate liqueur
• 1 oz pistachio syrup
• 1 oz heavy whipping cream
• Ice
• Cocoa powder, to garnish (optional)
• Additional kataifi (optional)

Direction

1. Spread the pistachio butter around the rim of a martini glass, then press into the toasted kataifi to coat the rim.
2. Drizzle the melted chocolate inside the glass. Set aside until needed.
3. In a cocktail shaker, add the vodka, chocolate liqueur, pistachio syrup and heavy whipping cream.
4. Add a handful of ice, and shake vigorously for 15–20 seconds, until well chilled and frothy.
5. Strain the mixture into the prepared martini glass.
6. Garnish with a light dusting of cocoa and some additional toasted kataifi.
7. Serve and enjoy!