Summer Berry Custard Squares
I first saw this recipe in Canadian House and Home and knew it would be the perfect recipe to highlight Leppโs first-ever strawberry crop. This would also be delicious with sliced peaches, apricots or plums.
Summer Berry Custard Squares
Ingredients
Crust:
2 ยผ cupsย flour
โ cupย ground almonds
โ cupย sugar
โ cupย brown sugar, packed
1 cupย butter, cold, diced
Filling:
1 ยฝ cupย diced strawberries
1 cupย raspberries
2ย large eggs
ยฝ cupย sugar
ยผ cupย flour
2 Tbsp. ground almonds
ยฝ cupย whipping cream
1 tsp. pure vanilla extract
Instructions
Preheat oven to 350 degrees.
Stir together all ingredients except butter in a mixing bowl. Add butter and work with fingertips until crumbly. Reserve 2 cups of mix for topping, and firmly press remaining mixture into an ungreased 9 inch or 11 x 7-inch baking pan.
Bake 15 minutes. Remove from oven, and while still hot, top crust with berries in an even layer.
Whisk together remaining filling ingredients and pour over berries.
Sprinkle with the remaining 2 cups of the crust mixture. Bake until golden brown and set, 35-40 minutes.
Cool completely before cutting and refrigerate leftovers.
