Blueberry and Lemon Custard Bars

For blueberry lovers, here is an original and delicious summer treat recipe!

Blueberries and lemon create a perfect combination that constitutes a fresh, sour, and fruity bed trapped between a crusty sweet shortbread pastry and a crunchy crumble on top.

Ingredients for a 20 cm square cake tin/pan:

Sweet shortbread pastry:

• 250 g plain/all-purpose flour

• 30 g ground almonds

• 150 g unsalted butter

• 75 g brown sugar

• 1 egg

• 1/2 teaspoon fleur de sel (if you can't find it where you live, sea salt flakes would be the closest substitute)

• 1 teaspoon baking powder

• 1 tablespoon vanilla extract

Garnish:

• 250 g fresh organic blueberries

• 55 g cornstarch (Maïzena)

• 80 g brown sugar

• 650 ml full-fat/whole milk

• 1 egg + 2 egg yolks

• 1 organic lemon

• Cinnamon and nutmeg

• Icing sugar

Instructions:

Sweet shortbread pastry:

1. In a large bowl, add and mix all the dry ingredients, then incorporate the butter cut into pieces with your fingertips.

2. Add the whole egg and vanilla. Knead until the dough becomes homogeneous and forms a ball.

3. Divide the dough into 2/3 and 1/3.

4. Line the tin/pan with baking paper and add the largest dough piece at the bottom and press down with your fingertips.

5. Form a crumble with the remaining piece of dough by making small irregular pieces.

6. Cover it with clingfilm and set it aside in the fridge.

Lemon pastry cream:

1. In a saucepan, heat the milk, spices, and finely grated lemon zest.

2. In a bowl, blanch the eggs with sugar and cornstarch. Pour hot milk over this mixture while stirring.

3. Return everything to the saucepan and thicken over medium heat while stirring, and add the lemon juice.

Set-up:

1. Preheat the oven to 180°C/356°F.

2. Spread a small portion of cream on the dough, add the blueberries on top, then pour in the remaining cream.

3. Cover everything with the crumble, and bake at 180°C/356°F for about 40 minutes.

4. Let it cool, then refrigerate for a few hours. (I will suggest baking it the day before and let it chill overnight in the fridge; it is even better).

5. The next day, unmold it, sprinkle with icing sugar, cut into squares and serve.

Notes:

Serve cold with a dollop of whipped cream for more indulgence. Bon appétit!