Method
Step 1
Preheat the oven to 190°C/170°C fan/375°F/Gas 5.
Step 2
To grind the pistachios, add the pistachios to a food processor and blitz until they are broken down and starting to release their oil. Don’t blitz them too much or they will start to form a paste. Set aside in a bowl until ready to use.
Step 3
To make the shortbread, using the same food processor bowl that you ground the pistachios in, add the flour, sugar, cornflour, salt, ground pistachios and butter. Pulse until the mixture resembles breadcrumbs.
Step 4
Add the oil and pulse until it only just begins to resemble a dough.
Step 5
Transfer the dough to a work surface and knead lightly to bring together.
Step 6
Divide the dough into 12 pieces, each weighing roughly 25g. Press each ball into the cavities of the mould, then use the back of a teaspoon to smooth down and even out the top.
Step 7
Chill in the fridge for 30 minutes until the shortbread is set.
Step 8
When ready to bake, prick each shortbread with a fork then bake for 12–14 minutes, or until a pale golden around the edges.
Step 9
Once baked, remove from the oven and set aside in the moulds to cool completely.
Step 10
To make the pistachio filling, melt the white chocolate in a microwave. Once melted, add in the remaining ground pistachios, tahini, pistachio extract and salt. Stir vigorously until combined, then add in the katafi pastry and gently fold together.
Step 11
Spoon the filling over the baked shortbread, pressing down to create a flat even surface. There should be an approximately 2mm gap at the top of each cavity. Transfer to the fridge to chill until set.
Step 12
To make the chocolate topping, melt the dark chocolate in the microwave. Once melted, stir through the coconut oil.
Step 13
Spoon the chocolate over the pistachio filling in each cavity, smoothing the top of each surface. Transfer to the fridge to set.
Step 14
Once set, turn out each bar, carefully pressing from the base of each cavity.
Step 15
Sprinkle with a little sea salt and the slivered pistachios.
