Chef Tips: 1. Don't crush the biscuits too fine ... larger and finer texture is key. I prefer to bash the biscuits with a rolling pin in a sealed bag rather than using a food processor. 2. Allow the tiffin to cool slightly before cutting to prevent cracking when slicing. Ideally, let it sit at room temperature for about 10-15 minutes before slicing. 3. Use good quality chocolate. Since the main flavour comes from the chocolate and cocoa, using a good quality dark and milk chocolate for the base and topping will significantly improve the taste.
Ingredients
Serves: 6
- 200g digestive biscuits
- 60g dried sultanas, or dried berries, …
- 3 tbsp pistachio paste
- 80g pistachios, roughly chopped (or mixed nuts)
- 80g butter
- 2 tbsp honey
- 150g milk chocolate , chopped
- 150g dark chocolate, chopped
- 150g white chocolate
- 50g pistachio spread
Method
- Place the biscuits into a plastic bag and smash them with a rolling pin until broken into small pieces, the tip them into a bowl.
- Add the dried fruit or berries, 1 tbsp of pistachio spread and toasted pistachio nuts. Stir to combine.
- In a separate bowl, melt the butter, honey with the dark and milk chocolate over a saucepan of simmering water.
- Pour the chocolate and butter mixture over the biscuit mixture and combine and stir until all the ingredients are coated with the chocolate mixture.
- Spoon the mixture into to prepared tin into a 2-3 cm thick texture maximum and press down.
- Place in the fridge to set for 30 minutes.
- Melt the white chocolate and spread over the top with a spatula spooning the pistachio spread swirling around the mixture.
- Sprinkle with extra crushed pistachio if desired.
- Transfer to set in the fridge for 3-4 hours then, cut into pieces or squares.
- Enjoy within a few days.
