The Webchef

Tamarind Mousse Tart with Chili-Cornflake Praline & Yuzu-Gochujang Caramel
Sesame Tart Shell

A WebChef Original

1 cup flour
¼ cup sugar
¼ cup butter, cold
2 tbsp black sesame seeds
1 egg yolk + 1 tbsp water
Mix flour, sugar, and butter until crumbly. Add sesame seeds and yolk-water mix. Press into tart molds, chill 20 min. Bake at 350°F for 15–18 min, until golden.
Tamarind Mousse
½ cup tamarind pulp
¼ cup sugar
1 tsp gelatin bloomed in 2 tbsp water
1 cup whipped cream
Warm tamarind with sugar until smooth. Stir in gelatin, cool slightly, then fold into whipped cream. Chill 2 hours.

Chili-Cornflake Praline
¼ cup sugar
2 tbsp corn syrup
½ cup crushed cornflakes
Pinch chili flakes
Caramelize sugar and syrup until amber. Stir in cornflakes and chili. Spread thin, cool, and break into shards.

Yuzu-Gochujang Caramel
½ cup sugar
¼ cup cream
1 tsp gochujang
1 tbsp yuzu juice
Caramelize sugar, add cream, gochujang, and yuzu; stir smooth.

Assemble:
Fill tart shell with tamarind mousse. Chill until set. Top with praline shards and drizzle with yuzu-gochujang caramel. Garnish with lime zest.

Dubai Chocolate Pistachio Cake

A decadent, layered treat inspired by the viral Dubai chocolate bar, featuring creamy pistachio, crunchy knafeh, and rich chocolate.
Ingredients (Serves 6-8)
For the Pistachio Cream:
• 1 cup shelled pistachios (unsalted, roasted)
• 1 cup heavy cream
• 1/2 cup sweetened condensed milk
• 1 tsp vanilla extract
• Pinch of salt
For the Knafeh Layer:
• 1 cup kataifi (shredded phyllo dough, thawed if frozen)
• 1/4 cup unsalted butter, melted
• 2 tbsp sugar
• 1/2 tsp ground cinnamon (optional)
For the Chocolate Ganache:
• 8 oz dark chocolate (60-70% cocoa), chopped
• 1 cup heavy cream
• 1 tbsp unsalted butter
For Assembly and Garnish:
• 1/4 cup chopped pistachios
• Edible gold leaf (optional, for Dubai flair)
• Pinch of sea salt flakes (optional)
Instructions
1 Prepare the Pistachio Cream:
◦ Blend pistachios in a food processor until finely ground, then add condensed milk, vanilla, and salt. Process until a smooth paste forms.
◦ Whip heavy cream to soft peaks in a separate bowl. Fold the pistachio paste into the whipped cream until fully combined. Chill in the fridge for 30 minutes.
2 Make the Knafeh Layer:
◦ Preheat oven to 350°F (175°C). Toss kataifi with melted butter, sugar, and cinnamon (if using) in a bowl, ensuring strands are coated.
◦ Spread evenly on a baking sheet and bake for 10-12 minutes until golden and crispy. Let cool, then break into small pieces.
3 Prepare the Chocolate Ganache:
◦ Heat heavy cream in a saucepan over medium heat until just simmering. Pour over chopped chocolate in a heatproof bowl. Let sit for 1 minute, then stir until smooth.
◦ Add butter and stir until glossy. Let cool slightly to thicken.
4 Assemble the Dessert:
◦ In a 9x9-inch dish or individual serving glasses, layer half the pistachio cream at the bottom.
◦ Sprinkle a layer of crumbled knafeh over the cream, reserving some for garnish.
◦ Pour half the chocolate ganache over the knafeh, spreading evenly. Chill for 15 minutes to set slightly.
◦ Repeat layers: remaining pistachio cream, knafeh, and ganache. Smooth the top.
5 Chill and Garnish:
◦ Refrigerate for at least 2 hours to set. Before serving, sprinkle with chopped pistachios, sea salt flakes, and edible gold leaf for a luxurious touch.
6 Serve:
◦ Slice into squares (if using a dish) or serve in glasses. Enjoy chilled for the best texture.
Tips:
• For authentic flavor, source high-quality pistachios and kataifi from a Middle Eastern market.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• For a shortcut, use store-bought pistachio spread (adjust sweetness by reducing condensed milk).
Nutrition (per serving, approx.):
• Calories: 450 kcal
• Fat: 35g
• Carbs: 30g
• Protein: 6g
Enjoy this indulgent Dubai-inspired dessert!