Ingredients
Equipment
Method
Step-by-Step Instructions
- Line an 8x8 inch square baking pan with parchment paper, allowing for overhang.
- Crush digestive biscuits into fine crumbs and mix with melted unsalted butter well.
- Press the crumb mixture firmly into the bottom of the prepared pan.
- Blend finely ground pistachios with powdered sugar and heavy cream until smooth.
- Spread the pistachio mixture evenly over the crust layer and chill for 20 minutes.
- Beat softened cream cheese with additional powdered sugar until fluffy, then spread over the pistachio layer.
- Cook blackberries, granulated sugar, lemon juice, and cornstarch in a saucepan until thick and jam-like.
- Pour blackberry topping over the cream cheese layer and smooth it out.
- Cover and refrigerate for at least 4 hours or overnight. Cut into squares and garnish with chopped pistachios.
Nutrition
Notes
Chill between layers to maintain distinct layers. Store leftovers in an airtight container in the fridge for up to five days.