Pistachio billionaire’s slice
Makes: 20 slices, or 40 bite-sized chunks
Prep time: 50 minsTotal time: 
Recipe photograph by Martin Poole
Pistachio billionaire’s slice
Recipe by Sarah Cook
Four layers of deliciousness; like a Snickers bar meets millionaire’s shortbread meets baklava
Makes: 20 slices, or 40 bite-sized chunks
Prep time: 50 minsTotal 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, 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.
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.
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
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
