Dubai Chocolate Strawberry Dip in 25 Minutes

Instructions:

1. Chop 150g kataifi pastry into small pieces. Melt 45g unsalted butter in a skillet over medium heat. Add the pastry and stir constantly for 5 to 7 minutes until deep golden and smelling like toasted nuts.
2. Remove the pastry from the heat and transfer it to a mixing bowl. Fold in 200g pistachio cream and 15g tahini while the pastry is still warm. Mix until every strand is coated in green silk.
3. Spread the pistachio mixture into the bottom of a shallow dish. Press it down firmly with the back of a spoon until you have a flat, even surface.
4. Combine 300g milk chocolate, 100g dark chocolate, and 15ml coconut oil in a bowl. Microwave in 30 second bursts, stirring in between, until the mixture is velvety and flows like ribbons.
5. Pour the melted chocolate over the pistachio base. Tilt the dish to ensure it reaches all the corners until the green layer is completely hidden.
6. Place the dish in the refrigerator for 10 minutes. Wait until the chocolate is set but not rock hard.
7. While the dip sets, ensure your 2 lbs of strawberries are completely dry. Check the crevices around the leafy greens for any hidden droplets of water.
8. Remove the dip from the fridge. Use a knife to lightly score the top of the chocolate if it feels very firm. Serve immediately until the first person breaks the chocolate seal.