Blueberry and Custard Crumble Bars

Crumbly, buttery brown sugar shortbread bars, filled with custard and bursting with blueberries~

Ingredients –
For the base and topping –
200g/ 7oz/ 1 1/2 cups plain flour
110g/ 4oz/ 3/4 soft brown sugar
pinch salt
120g, 4 1/4oz/ 1 stick unsalted butter, at room temperature

For the custard  –
250ml/ 1/2 pint/ 1 cup milk
2tsp vanilla extract
3 egg yolks
2 tbsp sugar
1 tbsp cornflour

For the blueberry filling –
200g/ 7oz/ 1 1/2 cups blueberries
2 tbsp sugar
1 tbsp cornflour
1 tbsp lemon juice

To make the shortbread crumble –
– In a food processor (or with your fingertips) pulse (or rub) together the flour, sugar, salt and butter until the mixture resembles breadcrumbs.

To make the custard –
– In a heavy based saucepan heat the milk and vanilla extra to just below the boil.
– Whisk together the egg yolks, sugar and cornflour and light and creamy. Gradually whisk in the warmed milk mixture.
– Return to the pan and heat gently until the mixture thickens, stirring constantly. Leave to cool.

To make the blueberry layer –
– Gently mix together the blueberries, lemon juice, cornflour and sugar. Set aside.

To assemble –
– Preheat the oven to 180°C/ 350°F/ gas mark 4 and grease a 7″ square tin.
– Press about 2/3 of the shortbread mixture into the bottom of the tin.
– Spread an even layer of the cooled custard over the top.
– Pour the blueberry mixture onto the top of the custard layer.
– Sprinkle the remaining shortbread evenly over the top of the blueberries.
– Bake for approximately 50 minutes, or until golden brown and cooked all the way through.
– Leave to cool completely before cutting in to bars.