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Pistachio billionaire’s slice


Makes: 20 slices, or 40 bite-sized chunks
timePrep time: 50 mins
timeTotal time:
Pistachio billionaire’s slice
Recipe photograph by Martin Poole

Pistachio billionaire’s slice

Four layers of deliciousness; like a Snickers bar meets millionaire’s shortbread meets baklava

Makes: 20 slices, or 40 bite-sized chunks
timePrep time: 50 mins
timeTotal time:

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Nutritional information (Per slice )
Calories
580Kcal
Fat
37gr
Saturates
20gr
Carbs
56gr
Sugars
43gr
Fibre
1gr
Protein
6gr
Salt
0.4gr

Sarah Cook

Sarah Cook

Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.

See more of Sarah Cook’s recipes
Sarah Cook

Sarah Cook

Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.

See more of Sarah Cook’s recipes

Ingredients

For the base
  • 225g salted butter, diced; extra to grease
  • 125g pistachio kernels
  • 250g plain flour
  • 25g cornflour
  • 85g golden caster sugar
  • 3 tbsp malted milk powder eg Ovaltine
For the cheat’s nougat
  • 50g salted butter
  • 175g granulated sugar
  • 75ml evaporated milk
  • 75g tahini, stirred
  • 1 tsp vanilla extract
  • 175g marshmallow fluff (from a jar)
For the caramel
  • 200g unsalted butter
  • 50g golden caster sugar
  • 4 tbsp golden syrup
  • 1 x 397g can condensed milk
  • 1 tsp flaky sea salt, plus extra for the top
For the topping
  • 275g dark chocolate (about 55% cocoa solids), chopped
  • 75g unsalted butter, diced
  • 40g pistachio kernels, roughly chopped

Step by step

  1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 20cm x 30cm cake tin (preferably with a removeable base).
  2. Put the base ingredients into a food processor and pulse until they start to clump together. Tip out and knead briefly to bring together as a dough then press into your tin in an even layer. Bake for 25 minutes until golden. Cool for at least 20 minutes.
  3. For the cheat’s sesame nougat, put the butter, sugar and evaporated milk into a pan on a medium heat. Stir until the sugar has dissolved; when the mixture starts bubbling, boil for 7 minutes, stirring occasionally; it should become a very pale caramel colour. Remove from the heat and stir in the tahini and vanilla. Fold in the marshmallow fluff with a spatula, until no streaks remain. Quickly pour over the biscuit base, spread out then chill for 2 hours until the nougat is firm.
  4. For the caramel, put all the ingredients in a large saucepan. Stir over a medium heat until the sugar has completely dissolved, then turn up the heat and boil, stirring constantly, for 5 minutes or more until it has darkened a few shades to a fudge colour. If the butter begins to separate out, it’s ready. Pour into a large heatproof bowl and leave to cool for 15 minutes so that it won’t melt the nougat layer. Vigorously whisk to re-incorporate any butter then spread over the nougat and chill for another 2 hours in the fridge.
  5. To finish, melt the chocolate and butter together in a heatproof bowl set over a pan of barely simmering water. Pour all over the caramel layer. Tilt and tip the tin to spread it out evenly, then scatter over the pistachios and a little flaky salt.
  6. Transfer to the freezer for at least 2 hours, or until ready to serve. To slice, first leave to stand at room temperature for 10 minutes to soften very slightly. Warm a large sharp knife under a hot tap to cut nice clean edges. Store any uneaten slices in the freezer for up to 1 month. Serve straight from the freezer; they're not icy cold at all, just lovely and fudgy.

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