Dubai Chocolate Tart

Place salt, sugar, flour, and cocoa in a food processor or mixing bowl. Pulse or stir to combine. Add margarine and pulse or use apastry blender to create large crumbs.

Add vinegar and vanilla extract and pulse or toss to combine. Add ice-cold water, 1 tablespoon at a time and pulse or blend just until the dough comes together. Do not over mix.

Gather the dough and form into a flat disc. Wrap in plastic and refrigerate 10 Minutes.

Preheat oven to 350 degrees. Remove dough from the fridge and press into a 9” tart pan with removable bottom. Be sure to bring dough to the top of the fluted edge. 

Place a piece of parchment paper on top of dough and fill the tart with pie weights or beans. Bake 20 Minutes. Remove paper and weights. Bake an additional 10 minutes. Remove from oven and cool.

In a large skillet toast shredded kataifi with oil, stirring often and breaking up clumps with tongs, until browned, about 6 Minutes.

Transfer to a large bowl and let rest at room temperature until cooled, about 15 minutes.

Add chopped pistachios, pistachio paste, tahini to kataifi bowl. Using a spatula, gently fold to combine. Transfer mixture into cooled chocolate tart crust, and, using an offset or flexible spatula, spread into an even layer; set aside.

Place chopped chocolate in a bowl.