Kataifi Pistachio Chocolate Tart by Antoniou Fillo Pastry

Ingredients

• 250g (9 oz) chocolate biscuits
• 100g (7 tbsp) unsalted butter, melted
• 150g (5 oz) kataifi pastry
• 200g (7 oz) pistachio spread
• 200g (7 oz) dark chocolate, chopped
• 100g (3.5 oz) milk chocolate, chopped
• 150ml (2/3 cup) heavy cream
• 1 tbsp cacao powder (for dusting)

Instructions

1. Blitz chocolate biscuits in a food processor until fine crumbs form.
2. Mix crumbs with melted butter, then press firmly into a tart tin using a glass to compact the base.
3. Chop kataifi pastry into 1 cm pieces and toast in a dry pan over medium heat for 5-8 minutes, stirring constantly until deep golden and crunchy.
4. Combine toasted kataifi with pistachio spread in a bowl and mix until evenly coated.
5. Spread the kataifi-pistachio mixture over the prepared biscuit base.
6. Prepare ganache by pouring warm cream over the chopped dark and milk chocolate and butter, letting it sit for 2 minutes, then whisking until smooth.
7. Pour ganache over the pistachio layer and refrigerate for at least 2 hours until set.
8. Dust with cacao powder before serving.