Friday, 27 June 2008

Strawberry Custard Bars

Crust
1 cup all-purpose flour
1/2 cup cold unsalted butter
2 tablespoons granulated sugar
1/2 teaspoon salt, or to taste

Filling
1 pound fresh strawberries,
   diced into small pieces*
2 large eggs
1 cup granulated sugar
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
1/3 cup all-purpose flour
Container whipped topping
strawberry slices, for
   garnishing*

  • Preheat oven to 350F.  Line an 8x8-inch baking pan with aluminum foil; set aside.
  • Crust - In a large mixing bowl, add the flour, butter, sugar, salt, and using two forks or a pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  • Turn mixture out into prepared pan and hard-pack to form an even, smooth, crust layer.
  • Bake for 10 minutes. Remove pan from oven and set on a wire rack to cool. 
  • While crust bakes, dice the strawberries.
  • Filling - After crust has cooled for about 5 minutes, evenly top with strawberries; set aside.
  • To a large mixing bowl add the eggs, cream, vanilla, and whisk vigorously for about 1 minute to combine.
  • Add the flour and stir to combine; don't overmix.
  • Evenly pour filling mixture over the strawberries.
  • Bake for about 40 to 45 minutes or until top is lightly golden brown and custard is set. 
  • Allow bars to cool uncovered on a wire rack for about 1 hour. 
  • Cover and refrigerate for 4 hours (or overnight), or until chilled.
  • Evenly spread the whipped topping over the top and garnish with strawberry slices. 
  • Serve immediately. 
  • Bars will keep airtight in the fridge for up to 5 days.  Best not to put the whipped topping on until you're about to serve.