Pistachio Gelato Dubai Chocolate Tart

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Cool pistachio gelato meets crisp kunafa, melted chocolate, and a hint of rose. This elegant take on Dubai-style chocolate indulgence puts the spotlight on Talenti Pacific Coast Pistachio Gelato.

INGREDIENTS

• 1 pre-baked crisp tart shell (9-inch)
• 1 pint Talenti Pacific Coast Pistachio Gelato
• 1 cup kunafa (kataifi) pastry, lightly shredded
• 3 tbsp unsalted butter, melted
• ½ cup high-quality dark or milk chocolate, melted
• 1–2 tbsp chopped pistachios
• Edible rose petals (optional)

INSTRUCTIONS

1. In a small bowl, toss the shredded kunafa with melted butter until lightly coated. Spread onto a baking tray and bake at 350°F (175°C) for 8–10 minutes, or until golden and crisp. Allow to cool completely.
2. Spoon a thin layer of pistachio gelato into the base of the tart shell. Sprinkle an even layer of the crisp kunafa over the gelato, gently pressing it in so it nestles just beneath the surface.
3. Drizzle a portion of the melted chocolate over the kunafa layer, allowing it to settle into the gaps. This creates pockets of chocolate throughout the tart.
4. Spread the remaining gelato over the top, smoothing it into an even layer that fully conceals the kunafa and chocolate beneath.
5. Sprinkle with chopped pistachios. Finish with a light drizzle of the remaining melted chocolate and a scattering of edible rose petals, if using.
6. Freeze the tart for 1–2 hours, until firm. Let stand at room temperature for 5 minutes before slicing and serving.