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Prep time
20 minutes
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Cook time
35 minutes
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Makes
16 Bars
Author Notes
The combination of the buttery pistachio base, swirled caramel and custard filling and topped with homemade blueberry sauce makes these quite unforgettable. —Sylvie Taylor @ Roamingtaste
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Ingredients
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Base
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1/3 cup
pistachios
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1 cup
flour
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1/4 cup
confectioner's sugar
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1/2 teaspoon
salt
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90 grams
butter, chilled and cubed
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Filling
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500 grams
custard
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2 tablespoons
cornstarch
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3 1/2 tablespoons
caramel or dulce de leche
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Topping
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2 cups
blueberries
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2 tablespoons
superfine/caster sugar
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1 tablespoon
cornstarch
Directions
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Preheat the oven to 180°C/350F and line a baking tin with greaseproof paper.
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Place the pistachios, flour, confectioner’s sugar and salt into a bowl and stir to combine.
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Add the butter and combine with a fork until the mixture resembles fine breadcrumbs. Pour into the baking tin and press down to flatten with a fork.
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Bake for approximately 20 minutes or until golden on top. Remove and set aside.
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Place the custard and cornstarch into a saucepan on medium high heat, whisking until smooth and thickened. Set aside.
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Meanwhile, heat the caramel sauce in a small dish until warm.
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Pour the custard mixture into the into the baking tray, carefully spoon over the caramel and marble through evenly.
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Place into the oven bake for a further 20 minutes or until slightly golden around the edges.
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Remove and allow to cool and then refrigerate for a minimum 30 minutes.
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Meanwhile, place the blueberries in a pot on the lowest heat and cover. Allow to cook, stirring until soft and juicy, add the cornstarch and whisk until smooth on medium heat.
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Remove from the heat and allow to cool for 10 minutes at room temperature. Spoon the berries over the caramel custard and refrigerate for minimum 30 minutes.
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Remove and slice into bars.
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Refrigerate until serving.
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