Carp Farmers' Market

Summer Berry Custard Squares

This recipe will be an instant hit for any family. We can thank Michelle Edgar, pastry chef at The Sweet Escape Patisserie in Toronto for sharing this delicious recipe. (Recipe makes 16 squares).

CourseDessert

Servings	Prep Time
16squares	15minutes

Cook Time

30minutes

Servings	Prep Time
16squares	15minutes

Cook Time

30minutes

Ingredients

Crust

2 1/4cups all-purpose flour
1/3cup almondsground
1/3cup granulated sugar
1/3cup brown sugarpacked
1cup unsalted buttercold, diced

Filling

1 1/2cups stawberriesdiced
1cup raspberries
2 eggslarge
1/2cup granulated sugar
1/4cup all-purpose flour
2tbsp almondsground
1/2cup whipping cream
3/4tsp vanilla extractpure

Instructions

Preheat the oven to 350ºF.
To make crust, stir together all ingredients except butter in mixing bowl. Add butter and work with fingertips until crumbly. Press 2/3 mixture into ungreased 9″-sq. baking pan. Bake 15 minutes
Top crust with berries in an even layer. Whisk together remaining filling ingredients. Pour over berries. Sprinkle with remaining 1/3 of the crust mixture. Bake until golden brown and set, 30 minutes. Cool completely.
Cut into 16 squares. Transfer to airtight container. Refrigerate up to 5 days.