Ingredients
Equipment
Method
Preparation Steps
- Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 inch baking pan with parchment paper.
- In a food processor, combine flour, ground pistachios, powdered sugar, and salt. Pulse until mixed.
- Add cold butter pieces and pulse until the mixture resembles coarse crumbs.
- Mix egg yolk with ice water; drizzle into processor while pulsing until a dough forms. Press into the prepared pan.
- Bake for 18-20 minutes or until edges are lightly golden. Cool completely on a wire rack.
- In a mixing bowl, beat cream cheese until fluffy. Gradually add powdered sugar, pistachio paste, and salt; mix until smooth.
- Whip the heavy cream until soft peaks form. Fold into the pistachio mixture and spread over the cooled crust.
- Refrigerate while preparing the blackberry compote.
- In a saucepan over medium heat, combine blackberries, sugar, and lemon juice. Cook until berries break down, about 5-7 minutes.
- Mix cornstarch with cold water; add to cooking mixture and cook until thickened, about 2-3 minutes. Remove from heat to cool.
- Spread cooled blackberry compote over pistachio cream layer. Garnish with chopped pistachios and berries if desired.
- Cover and refrigerate for at least 4 hours or overnight before serving. Cut into squares and enjoy!
Nutrition
Notes
Ensure cream cheese is at room temperature before mixing. These bars can be made a few days in advance or frozen for longer storage.