Blackberry Custard Bars

Jackie Bruchez, founder of baking blog The Seaside Baker, brings her love of fruits and sweets together in a cookbook, Decadent Fruit Desserts: Fresh and Inspiring Treats to Excite Your Senses (2019, Page Street Publishing Co.). 

Her diverse set of recipes include fantastic fruits that elevate simply dressed desserts to frozen sweet concoctions to retro-modern delights.

Decadent desserts include: Blood-Orange Creme Brulée, Bananas Foster Cake, Paloma Tart, Raspberry-Apricot Mascarpone Ice Cream, Blueberry Mousse, Honey Cinnamon-Grilled Peaches, Blueberry-White Chocolate Oatmeal Cookies, Rhubarb-Striped Mango Cake and more.

Blackberry Custard Bars

    Crust:

2 cups all-purpose flour

1/2 cup granulated sugar

1/4 teaspoon salt

1 cup unsalted butter, melted

    Custard:

1/2 cup unsalted butter, melted

1-1/2 cups whole milk

6 large eggs

3/4 cup granulated sugar

1 cup all-purpose flour

1/2 teaspoon salt

1 teaspoon pure vanilla extract

2 cups blackberries

1/4 cup sifted powdered sugar, for garnish

 

Preheat oven to 350°F. Line a 9x13-inch baking dish with parchment paper.

Crust: In a medium-sized bowl, mix together flour, sugar and salt. Pour in melted butter, mix with a fork until small pea-sized lumps form. Press crust dough into bottom and sides of baking dish. Bake 10 minutes until sides of shortbread turn golden brown. Remove from oven, cool for 10 minutes. 

Custard: Mix the melted butter, milk and eggs until combined. Add sugar, flour, salt and vanilla, mix until completely smooth. Scatter berries over slightly cooled crust. Pour custard batter over berries. Bake 32-35 minutes until custard is set. Cool completely, refrigerate for 1 hour before cutting it. Slice into nine to 12 squares. Sift powdered sugar on top right before serving.

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