Blackberry Custard Bars
Almost too pretty to eat (but too delicious not to!), these decadent blackberry custard bars pair a buttery shortbread crust with a silky, berry-studded filling.
Servings 24
Calories 472kcal
Ingredients
- 3 cups all purpose flour divided
- 1 ¼ cup granulated sugar divided
- ¾ teaspoon salt divided
- 1 ½ cup melted unsalted butter divided
- 1 ½ cups whole milk
- 6 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh blackberries
- ¼ cup sifted powdered sugar optional
Instructions
- Preheat oven to 350ºF and lightly grease a 9x13 baking dish and line with parchment paper.
- For the crust, mix together 2 cups flour, ½ cup sugar, and ¼ teaspoon salt in a medium-sized bowl.
- Pour in 1 cup melted butter and mix with a fork until small pea-sized lumps form.
- Press the dough into the bottom and sides of prepared dish and bake for 10 minutes, or until edges turn golden.
- Remove from oven and cool for 10 minutes.
- To make the custard, add to same medium sized bowl ½ cup melted butter, milk, eggs, ¾ cup sugar, 1 cup flour, ½ teaspoon salt and vanilla extract and mix with an electric mixer until completely smooth.
- Scatter blackberries over the slightly cooled crust.
- Pour the custard batter over the berries.
- Bake until custard is set about 32-35 minutes. Cool completely then refrigerate for 1 hour before cutting bars.
- Top with powdered sugar, if desired.
Notes
You can swap out the blackberries and use raspberries, blueberries, strawberries, or peaches.
TO STORE: Store any leftover bars in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze the bars. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 1bar | Calories: 472kcal | Carbohydrates: 51g | Protein: 8g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Cholesterol: 157mg | Sodium: 198mg | Fiber: 2g | Sugar: 26g
