Blackberry Pistachio Dream Bars (Print-Friendly Version)
Three dreamy layers: nutty shortbread, pistachio cream, and blackberry compote. Chill ahead for flavor magic.
# Ingredients:
→ Pistachio Shortbread Crust
01 -
190 g all-purpose flour
02 -
65 g shelled pistachios, finely ground
03 -
40 g powdered sugar
04 -
0.5 tsp fine sea salt
05 -
113 g cold unsalted butter, cubed
06 -
1 large egg yolk
07 -
2-3 tbsp ice water
→ Pistachio Cream Layer
08 -
225 g cream cheese, at room temperature
09 -
60 g powdered sugar
10 -
55 g pistachio paste or pistachio butter
11 -
1 tsp vanilla extract
12 -
1 pinch fine sea salt
13 -
240 ml heavy cream
→ Blackberry Compote
14 -
300 g fresh or thawed blackberries
15 -
65 g granulated sugar
16 -
30 ml lemon juice
17 -
10 g cornstarch
18 -
15 ml water
→ Finishing Touches
19 -
30 g chopped pistachios
20 -
Fresh blackberries, for garnish
21 -
Fresh mint leaves, optional
# Steps:
01 -
Preheat oven to 175°C. Line a 20x20 cm or 23x23 cm pan with parchment paper, allowing overhang for easy removal. In a food processor, pulse flour, ground pistachios, powdered sugar, and salt. Add cold butter cubes and pulse until mixture resembles coarse crumbs. In a small bowl, whisk egg yolk with 2 tbsp ice water. Drizzle into the dough while pulsing, adding an extra tablespoon of water if necessary, until mixture just holds together.
02 -
Firmly press crust mixture evenly into the prepared pan. Prick surface all over with a fork. Bake for 18–20 minutes until light golden. Set aside to cool completely.
03 -
Whip cream cheese with a mixer on medium speed for 2 minutes until light. Add powdered sugar, pistachio paste, vanilla, and salt; beat until smooth. In a separate bowl, whip heavy cream to soft peaks. Fold whipped cream gently into the pistachio mixture until fully incorporated.
04 -
Spread pistachio cream evenly over cooled crust. Level the surface. Refrigerate while preparing blackberry compote.
05 -
In a medium saucepan over medium heat, combine blackberries, sugar, and lemon juice. Cook, stirring occasionally, for 5–7 minutes until fruit breaks down. Mix cornstarch with water in a small bowl until smooth, then stir into the berry mixture. Simmer for 2–3 minutes, stirring, until the compote thickens. Remove from heat and cool for 10 minutes to a spreadable temperature.
06 -
Evenly spread cooled blackberry compote over the pistachio cream layer. Sprinkle with chopped pistachios and arrange fresh blackberries and optional mint leaves over the surface for a decorative finish.
07 -
Refrigerate assembled bars for at least 4 hours, preferably overnight, to set the layers. Use parchment paper to lift and transfer to a cutting board. Cut into 16 squares with a sharp, clean knife, wiping blade between cuts for neat edges.
# Notes & Tips:
01 -
Ensure cream cheese is at room temperature to achieve a perfectly smooth and airy cream layer.
02 -
If pistachio paste is unavailable, process 75 g shelled pistachios with 15 ml neutral oil until smooth.
03 -
Bars can be frozen up to 3 months; thaw overnight in the refrigerator before serving.
04 -
Chilling overnight intensifies flavor and creates cleaner slices.