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Prep time
20 min
Chill time
1-2 hours
Makes
8 servings
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
- 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.
- 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.
- 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.
- Spread the remaining gelato over the top, smoothing it into an even layer that fully conceals the kunafa and chocolate beneath.
- Sprinkle with chopped pistachios. Finish with a light drizzle of the remaining melted chocolate and a scattering of edible rose petals, if using.
- Freeze the tart for 1–2 hours, until firm. Let stand at room temperature for 5 minutes before slicing and serving.
You might also like: Ube Pistachio Gelato Cups
- Sorbetto
FAQs
Absolutely. While Talenti Pacific Coast Pistachio Gelato complements the Middle Eastern flavors beautifully, you can experiment with Talenti Vanilla Caramel Swirl Gelato, Talenti Madagascan Vanilla Bean Gelato , or Talenti Belgian Chocolate Gelato for your own twist on this dessert.
Keep the tart frozen until ready to serve. For perfect, firm slices, let it sit at room temperature for just 5 minutes before cutting.
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