For The Dubai Chocolate Pistachio Tart

• First, make the chocolate shortbread tart crust. Position a rack in the center of the oven and preheat the oven to 350°F. 
• Mix the dry ingredients for the tart crust. In a medium bowl, whisk together the flour, confectioners' sugar, cocoa powder, espresso powder, and salt.
• Mix the wet ingredients, then add to the dry ingredients. In a small bowl, whisk together the butter and vanilla.

  Pour the butter and vanilla over the dry ingredients, and use a rubber spatula to mix the ingredients until the dough forms, about 1 minute. Place the bowl on a wire rack and cool until the dough is still warm but can be handled, about 3 minutes.
• Press the dough into the pan to make the tart crust. Scoop around 1 to 2 Tablespoons of the dough into a 9-inch round tart pan with a removable bottom.

  Use a tart tamper or your hands to press the dough evenly over the bottom and up the sides of the pan.
• Bake the tart crust. Bake for 18 to 20 minutes, or until the crust looks matte and crisp.

  Cool completely on a wire rack before filling. The tart crust can be made 1 day before filling; store at room temperature, under a cake dome or a large bowl turned upside down.
• Next, make the crunchy pistachio kataifi filling. In a light-colored saucepan, melt the butter for the filling over medium heat. Add the kataifi, pistachios, and salt, using a turner or rubber spatula to coat the ingredients completely in the butter.

  Continue cooking over medium heat, continuously tossing the kataifi, until it turns a golden brown color.

  Remove from heat and immediately pour the kataifi into a medium bowl. Pour the pistachio cream over the kataifi and use a rubber spatula to coat it completely.
• Fill the tart crust with the filling. Scoop the pistachio kataifi filling into the cooled tart crust and use an offset spatula to spread it evenly and smooth the top.
• Make the ganache. Place the chocolate for the ganache in a small, heatproof bowl.

  In a small, heavy-bottomed saucepan, cook the cream over medium-high heat to just under a boil, about 5 minutes.

  Immediately pour over the chocolate, then place a dinner plate over the bowl to create a makeshift lid. Let sit, undisturbed, for 5 minutes.

  After 5 minutes, remove the plate. Whisk slowly but steadily until the ganache is thick, smooth, and shiny.
• Fill the tart crust with the ganache. Immediately pour the ganache over the pistachio kataifi filling in the tart crust.

  Use an offset spatula to spread it evenly and smooth the top.

  Let the tart sit, uncovered and undisturbed, for at least 1 hour to allow the ganache to set and cool.
• Serve and store. Unmold the tart by setting the pan on top of a wide glass or mug and carefully pulling down the sides of the pan. Place the tart on a serving plate.

  Serve at room temperature.

  The tart can be store at room temperature, under a cake dome or a large bowl turned upside down, for up to 3 days.