1. In a food processor, combine flour, cocoa powder, salt, and sugar. Pulse to mix.

2. Add cold cubed butter and pulse until mixture resembles coarse crumbs.

3. Add egg and pulse again. If too dry, add ice water 1 tablespoon at a time until dough forms.

4. Form dough into a disc, wrap in plastic, and refrigerate for 30 minutes.

5. Roll chilled dough and place into a 9-inch tart pan. Press into edges and trim excess. Prick the base with a fork.

6. Preheat oven to 350°F (175°C). Line crust with parchment paper and pie weights. Blind bake for 15–20 minutes.

7. Remove weights and bake an additional 10–15 minutes. Cool completely.

8. Chop kataifi into short strands. Toast in a pan with 2 tablespoons butter until golden.

9. In a bowl, mix toasted kataifi, pistachio paste, and tahini until well combined.

10. Spread filling into cooled tart shell. Chill for 30 minutes.

11. Heat heavy cream until just boiling. Pour over chopped chocolate and let sit for 1 minute.

12. Stir ganache until smooth. Pour over the chilled filling and spread evenly.

13. Refrigerate the tart for at least 1 hour to set ganache.

14. Sprinkle chopped pistachios on top before serving.