Ingredients:
Custard Layer:
- 375ml double cream
- 2 tsp vanilla bean paste
- 4 egg yolks (reserve the whites for another recipe)
- 90g golden caster sugar
- 20g cornflour
- 15g plain flour
- 1 gelatine sheet
Strawberry Topping:
- 500g strawberries, hulled and thinly sliced
- 3 tbsp strawberry jam, warmed and sieved (optional)
Shortbread Base:
- 170g unsalted butter
- 75g golden caster sugar
- 200g plain flour
- 75g cornflour
Method
- Prepare the Shortbread Base:
- Preheat the oven to 200°C (180°C fan) / Gas Mark 6.
- Line a 20x20cm square tin with baking parchment, leaving an overhang on the sides.
- Beat the butter and sugar with an electric whisk until fluffy.
- Sift in the plain flour and cornflour, stirring to form a dough.
- Press the dough evenly into the prepared tin. Prick the surface with a fork.
- Bake for 15-20 minutes until set and lightly golden. Allow to cool completely in the tin.
- Make the Custard:
- In a saucepan, warm the double cream and vanilla bean paste over low heat until it begins to steam.
- In a heatproof bowl, combine the egg yolks, golden caster sugar, cornflour, and plain flour to form a thick paste.
- Gradually whisk the warm cream into the egg mixture until smooth.
- Soak the gelatine sheet in a small bowl of cold water.
- Return the custard mixture to the saucepan. Cook over medium-low heat, whisking continuously until thickened (about 4-5 minutes).
- Once thick and bubbling, remove from heat.
- Squeeze out the excess water from the gelatine sheet and stir it into the custard until fully dissolved.
- Pour the custard over the cooled shortbread base, smoothing the surface. Cover and chill for 3 hours until set.
- Assemble the Squares:
- Arrange the sliced strawberries in overlapping lines over the set custard.
- For extra shine, brush the strawberries with the warmed strawberry jam (optional).
- Cut into nine large squares or twelve smaller squares to serve.
- These shortbread squares are best served on the day they are made, but they can be stored chilled for up to two days.