Kataifi Tart with Chocolate Ganache

Kataifi is a shredded phyllo pastry that lends itself to countless creative desserts. In this recipe, it is shaped into a tart shell and filled with smooth, rich chocolate ganache for a dessert that is both rustic and refined. This kataifi tart is ideal for special occasions, where presentation and flavor go hand in hand.

Why Chocolate Ganache Works with Kataifi

The crisp, golden strands of kataifi pastry provide the perfect contrast to the creamy, velvety ganache. The pastry adds crunch, while the ganache brings depth and indulgence. Together, they create a balanced dessert that is satisfying without being overly heavy.

Ingredients You’ll Need

For the Kataifi Tart Shell:

• 1 package kataifi pastry (shredded phyllo)
• 3/4 cup unsalted butter, melted
• 2 tablespoons sugar

For the Chocolate Ganache:

• 8 oz (225 g) dark or semi-sweet chocolate, chopped
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• Optional: 1 teaspoon vanilla extract or a splash of liqueur

For Garnish:

• Chopped pistachios or hazelnuts
• Fresh berries
• Edible gold flakes (optional)

Step-by-Step Recipe

1. Make the Kataifi Tart Shell

Preheat oven to 350°F (175°C). Gently separate kataifi strands and press them into a greased tart pan, forming an even shell. Brush generously with melted butter and sprinkle lightly with sugar. Bake for 20–25 minutes until golden and crisp. Cool completely.

2. Prepare the Chocolate Ganache

Heat cream in a saucepan until just simmering. Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth, then add butter and vanilla extract (if using). Mix until glossy and thickened slightly.

3. Assemble the Tart

Pour the ganache into the cooled kataifi tart shell. Smooth the surface with a spatula. Chill in the refrigerator for at least 2 hours to set.

4. Garnish and Serve

Top with chopped pistachios, fresh berries, or a drizzle of extra melted chocolate. For a luxurious touch, add edible gold flakes.

Serving Suggestions

• Slice into wedges and serve with whipped cream for added indulgence.
• Pair with strong espresso or a dessert wine for balance.
• Prepare mini versions in tartlet pans for party-ready portions.

Tips for Success

• Work quickly with kataifi pastry to prevent drying out; keep unused portions covered with a damp towel.
• Cool the tart shell completely before adding ganache to maintain crispness.
• Use high-quality chocolate for the best ganache flavor.

A Dessert That Impresses

This kataifi tart with chocolate ganache is a perfect blend of textures and flavors. Its crisp golden shell and glossy chocolate center make it a show-stopping dessert for any gathering.

Explore More Kataifi Recipes

If you loved this tart, discover more kataifi recipes. Try classic Greek kataifi with honey syrup for tradition or kataifi cheesecake with a crunchy twist for a modern take.