Pistachio Blackberry Bars (Print Version)
# Ingredients:
→ Base
01 -
1/4 cup melted unsalted butter
02 -
1 cup digestive biscuits, crushed
→ Pistachio Layer
03 -
1/4 cup powdered sugar
04 -
1 cup finely ground pistachios
05 -
1/4 cup heavy cream
→ Cream Cheese Layer
06 -
1/2 cup powdered sugar
07 -
1 teaspoon vanilla extract
08 -
1 cup softened cream cheese
→ Blackberry Layer
09 -
1/2 cup sugar
10 -
2 teaspoons cornstarch
11 -
1 tablespoon fresh lemon juice
12 -
2 cups ripe blackberries
→ Topping
13 -
Fresh blackberries for decoration
14 -
1/4 cup pistachios, chopped
# Instructions:
01 -
Combine your crushed biscuits with the melted butter, pressing it firmly into the bottom of a lined 8×8 pan. Pop it in the fridge for 20 minutes.
02 -
Whip together the cream, powdered sugar, and ground pistachios until smooth. Spread this mixture over the chilled base and refrigerate for 20 more minutes.
03 -
Use a mixer to cream the softened cream cheese with powdered sugar and vanilla. Smooth this layer over the pistachio layer, then put it back in the fridge to chill again.
04 -
In a saucepan, toss together blackberries, sugar, lemon juice, and cornstarch. Cook over medium heat until it thickens. Let it cool off a bit, then gently spread it over the cream cheese layer. Chill until it sets completely.
05 -
Sprinkle the top with chopped pistachios and toss on some fresh blackberries for a final touch before serving.
# Notes:
01 -
Press the base down tightly and make sure it gets a good chill so the layers stay separate.
02 -
Don’t skip cooling the blackberry mixture a bit to avoid melting the creamy layer.
03 -
Store in the fridge (up to 5 days) or freeze if you need them to last longer.