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Ingredients (Makes 12–16 squares)
Shortbread Crust
- Salt — A pinch
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
Vanilla Custard Filling
- Salt — A pinch
- 3 large egg yolks
- 2 tablespoons cornstarch
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups whole milk or heavy cream
Topping
- Powdered sugar — For dusting
Instructions
- Preheat & Prepare
Heat your oven to 350°F (175°C).
Line an 8×8-inch pan with parchment paper, leaving extra on the sides for easy removal. - Make the Shortbread
Beat the butter and sugar together until pale and fluffy (about 2–3 minutes).
Add the flour and salt, mixing just until it comes together.
Press the dough into your pan and bake for 15–18 minutes, or until lightly golden. Set aside to cool a bit. - Prepare the Custard
Whisk the egg yolks, sugar, and cornstarch in a saucepan until smooth.
Gradually pour in the milk (or cream) and add the salt, whisking well.
Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble gently (around 5–7 minutes).
Remove from the heat and stir in the vanilla. Allow it to cool slightly. - Assemble & Chill
Spread the warm custard over the cooled crust.
Tap the pan lightly to remove air bubbles.
Let it cool to room temperature, then refrigerate for at least 2 hours—or overnight—to firm up. - Cut & Enjoy
Lift the chilled slab out using the parchment edges.
Give the top a generous dusting of powdered sugar.
Cut into squares and serve as is, or pair with whipped cream, berries, or a light caramel drizzle.
