Chocolate pistachio pudding stack

Ingredients

For the chocolate shortbread crust

  • 1 1/2 cups all purpose flour
  • 2/3 cups brown sugar
  • 1/2 cups unsweetened cocoa powder
  • 1 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) butter

For the cream cheese layer

  • 8 oz. cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup homemade whipped cream (recipe below)

For the pistachio pudding

  • 1 cup pistachios
  • 2/3 cup granulated sugar
  • 4 tablespoons water
  • 4 cups whole milk
  • 4 large egg yolks
  • 2/3 cup granulated sugar
  • 4 tablespoons cornstarch
  • pinch of salt
  • 2 teaspoons pure vanilla extract
  • 4 tablespoons unsalted butter, softened

For the vanilla bean pudding

  • 2 2/3 cups whole milk, divided
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 vanilla bean
  • 1 egg
  • 2 tablespoons Bailey's Irish Cream

For the whipped cream

  • 3 cups heavy whipping cream
  • 1/2 cup powdered sugar

For the shaved chocolate

  • 1 high quality chocolate bar

Instructions

    To make the crust:

    1. Preheat oven to 350º. Whisk flour, brown sugar, cocoa powder, and salt in a medium bowl. Cut butter in with a pastry blender or two forks until combined. Dough will be crumbly but should hold together when pinched. Press dough into the bottom of a lightly-greased 13x9 inch pan. Bake for ten minutes. Cool completely on a wire rack.

    To make the cream cheese layer:

    1. Combine softened cream cheese and powdered sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until combined. Add whipped cream and beat on low just until combined. Refrigerate until you are ready to assemble the dessert.

    To make the pistachio pudding layer:

    1. Begin by making a pistachios paste. Place the pistachios in a food processor fitted with the metal blade. Process until the nuts are finely ground. Add the sugar and water, and blend until smooth. Transfer your pistachio paste into a medium saucepan. Add the milk and whisk constantly over medium heat. Continue whisking and cooking until the mixture is steamy and hot. Meanwhile, combine sugar, egg yolks, cornstarch and a pinch of salt in a medium bowl. The mixture will be very thick. Whisk the mixture until it is smooth. Next you want to temper the eggs by slowly drizzling about 1/2 cup of the hot milk/pistachio paste mixture into the milk/sugar/eggs mixture. Whisk constantly as you drizzle in the hot milk. Repeat this process with another 1/2 cup of the hot milk. Slowly pour the egg/steamy milk mixture back into the pan over medium heat and continue cooking it until it is thick and bubbly, whisking constantly. Bring to a boil and allow to boil for one minute, or until the pudding is nicely thickened. Remove from heat. Stir in the butter and vanilla until the butter has thoroughly melted. Pour pudding over a fine mesh strainer into a bowl and the pistachio bits that are left behind. Refrigerate pudding until you are ready to assemble the dessert.

    To make the vanilla bean pudding:

    1. Add 2 cups of the whole milk to a medium saucepan and cook over medium heat. Meanwhile, combine sugar, cornstarch, salt & caviar scraped from the vanilla bean in a medium bowl. Gradually whisk in the remaining 2/3 cup whole milk, making sure to whisk constantly to avoid lumps. Whisk in the egg. Once milk is very hot and steamy, temper the egg by slowly drizzling 1/2 cup of the hot milk into the cornstarch mixture in the bowl, whisking constantly as you drizzle. Return the mixture to the saucepan, stirring constantly. Bring the pudding to a boil and allow it to cook for one minute until the pudding is nicely thickened. Remove from heat and stir in the Bailey's, if using. Pour mixture through a fine mesh sieve into a bowl and refrigerate until you are ready to assemble the dessert.

    To make the whipped cream:

    1. Combine heavy cream and powdered sugar in the bowl of an electric mixer and mix on the highest speed just until cream reaches stiff peaks. Refrigerate until you are ready to assemble the dessert.

    To assemble the dessert:

    1. Using a rubber spatula, spread cream cheese layer evenly over chocolate shortbread crust, making sure to go all the way to the edges of the pan. Repeat with pistachio pudding, vanilla bean pudding and whipped cream. Using a grater, shave the chocolate bar over the whipped cream. Refrigerate for at least four hours before serving.
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