Make Ahead

Caramel Custard Blueberry Bars

Photo by Sylvie @ Roamingtaste
Author Notes

The combination of the buttery pistachio base, swirled caramel and custard filling and topped with homemade blueberry sauce makes these quite unforgettable. —Sylvie @ Roamingtaste

  • Prep time 20 minutes
  • Cook time 35 minutes
  • Makes 16 bars
Ingredients
  • Base
  • 1/3 cup pistachios
  • 1 cup flour
  • 1/4 cup confectioner's sugar
  • 1/2 teaspoon salt
  • 90 grams butter, chilled and cubed
  • Filling
  • 500 grams custard
  • 2 tablespoons cornstarch
  • 3 1/2 tablespoons caramel or dulce de leche
  • Topping
  • 2 cups blueberries
  • 2 tablespoons superfine/caster sugar
  • 1 tablespoon cornstarch
In This Recipe
Directions
  1. Preheat the oven to 180°C/350F and line a baking tin with greaseproof paper.
  2. Place the pistachios, flour, confectioner’s sugar and salt into a bowl and stir to combine.
  3. Add the butter and combine with a fork until the mixture resembles fine breadcrumbs. Pour into the baking tin and press down to flatten with a fork.
  4. Bake for approximately 20 minutes or until golden on top. Remove and set aside.
  5. Place the custard and cornstarch into a saucepan on medium high heat, whisking until smooth and thickened. Set aside.
  6. Meanwhile, heat the caramel sauce in a small dish until warm.
  7. Pour the custard mixture into the into the baking tray, carefully spoon over the caramel and marble through evenly.
  8. Place into the oven bake for a further 20 minutes or until slightly golden around the edges.
  9. Remove and allow to cool and then refrigerate for a minimum 30 minutes.
  10. Meanwhile, place the blueberries in a pot on the lowest heat and cover. Allow to cook, stirring until soft and juicy, add the cornstarch and whisk until smooth on medium heat.
  11. Remove from the heat and allow to cool for 10 minutes at room temperature. Spoon the berries over the caramel custard and refrigerate for minimum 30 minutes.
  12. Remove and slice into bars.
  13. Refrigerate until serving.
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