Go Back
Inspired by the Dubai chocolate trend, this no-added-sugar Chocolate Pistachio Date Tart combines dates, cinnamon, pistachios, and sugar-free dark chocolate inside convenient Wick's pie dough circles for an easy dessert with baklava vibes.
Print
Dubai-Inspired Chocolate Pistachio Date Tart
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Inspired by the Dubai chocolate trend, this no-added-sugar Chocolate Pistachio Date Tart combines dates, cinnamon, pistachios, and sugar-free dark chocolate inside convenient Wick's pie dough circles for an easy dessert with Middle-eastern baklava + chocolate vibes.

Course: Dessert
Servings: 8 wedges
Calories: 413 kcal
Ingredients
  • 2 8 or 9-inch frozen, thawed pie crust dough circles I used dough from Wick's Pies
  • 6 oz pitted dates see recipe step #1 to pre-soak
  • 2/3 cup raw pistachios divided (see recipe instructions)
  • 2/3 cup sugar free dark chocolate chips divided (see recipe instructions)
  • 2 teaspoon ground cinnamon
  • 1 egg
  • Water
Instructions
  1. In bowl, cover dates with water and soak for 30-60 minutes until pump and softened. Drain off excess water.
  2. Pre-heat oven to 400F degrees.

  3. To food processor, add all pistachios and pulse until chopped – remove and RESERVE 2 tablespoons for the topping.

  4. With the remaining chopped raw pistachios remaining in food processor, add 3 cup of the chocolate chips, ground cinnamon, and 1-2 tablespoons of water. Pulse for approximately 60-90 seconds until a coarse paste as formed.

  5. Place one dough circle on a parchment-lined baking sheet or pizza pan. Top dough with paste mixture, gently spreading and flattening out with spatula or hands to 1-inch of the border. Use a pastry brush to coated exposed dough edge with water.

  6. Add second dough circle on top, keeping in line with the edges of the bottom dough. Use a fork to crimp dough edges together around the entire diameter.

  7. In small bowl, whisk egg with 1 tablespoon water. Use pastry brush to coat the top layer of dough with the egg wash (discard remaining egg mixture). Use fork to lightly puncture the top layer of dough in a few places.
  8. Place on center rack of pre-heated 400F oven and back for 18-20 minutes, until lightly golden brown. Turn off oven.

  9. Remove from oven and immediately sprinkle with remaining 1/3 cup chocolate chips. Set back in turned off (but still hot) oven for 2-3 minutes to soften the chocolate chips.

  10. Remove from oven and with an off-set spatula, spread melted chocolate chips around to create the “icing.” While still warm, sprinkle top of chocolate with the reserved pistachios.
  11. Let cool 10 minutes before, slicing into 8 wedges.
Recipe Notes