Vanilla Custard Bars

Buttery shortbread crust + silky vanilla custard, topped with a dusting of powdered sugar. A simple, elegant dessert bar!

Ingredients:

For the Shortbread Crust:

• 1 ½ cups (190g) all-purpose flour

• ½ cup (115g) unsalted butter, cold & cubed

• ¼ cup (50g) granulated sugar

• 1 tsp vanilla extract

• Pinch of salt

For the Vanilla Custard Filling:

• 2 cups (480ml) whole milk

• 4 large egg yolks

• ½ cup (100g) granulated sugar

• ¼ cup (30g) cornstarch

• 1 tsp vanilla extract (or ½ vanilla bean, scraped)

• 1 tbsp butter (for richness)

For Topping:

• Powdered sugar (for dusting)

• Fresh berries (optional)

Instructions:

1. Make the Shortbread Crust:

1. Preheat oven to 350°F (175°C). Line an 8×8″ (20x20cm) baking pan with parchment paper.

2. In a food processor (or by hand), pulse flour, sugar, salt, and cold butter until crumbly.

3. Add vanilla and mix until dough comes together.

4. Press evenly into the pan. Prick with a fork.

5. Bake for 15-18 mins until lightly golden. Let cool slightly.

2. Make the Vanilla Custard Filling:

1. In a saucepan, heat milk over medium until warm (do not boil).

2. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.

3. Slowly pour warm milk into the egg mixture while whisking.

4. Return mixture to the saucepan and cook on medium-low, stirring constantly, until thick (about 5-7 mins).

5. Remove from heat, stir in vanilla and butter.

3. Assemble & Chill:

1. Pour custard over the baked crust, smoothing the top.

2. Cover with plastic wrap (pressed directly on the custard to prevent skin) and refrigerate at least 4 hours (or overnight).

4. Serve:

• Dust with powdered sugar, slice into bars, and top with berries if desired.

Tips for Success:

✔ For extra flavor, add a pinch of cinnamon or lemon zest to the crust.
✔ Want a firmer custard? Increase cornstarch to ⅓ cup (40g).
✔ Make it fancy with a berry compote drizzle or whipped cream!

These bars are creamy, not-too-sweet, and perfect with tea or coffee! ☕🍓