Raspberry Crumble Bars
Directions
- 1Make shortbread by creaming together butter and sugar. Mix flours in a separate bowl before adding to butter and sugar mixture. Mix until combined.
- 2Line a 20cm x 30cm tin. Press in shortbread to base. Level out using a flat-bottomed glass or cake scraper. Prick base with a fork, place in the freezer for 30 mins. Bake at 165C fan for 35-40 mins, cover with foil after 30 mins to avoid too much browning.
- 3Remove and press down on biscuit to flatten any risen bits.
- 4Whilst baking/cooling, cook ¾ of the raspberries and sugar over medium heat until berries soften slightly and start to release some juice. Sift in the cornflour, mix. Remove pan from heat, add remaining raspberries. Leave to cool.
- 5Once cool, make custard. Add gelatine sheet to bowl of cold water. Use whisk to mix yolks, sugar & flours until smooth. Add milk to saucepan with vanilla and bring to near boil.
- 6Pour 1/3 of the milk to egg yolks & whisk immediately until smooth. Pour egg yolk milk back into saucepan.
- 7Reduce heat & stir custard until thick spreadable consistency.
- 8Take pan off heat, add softened gelatine sheet/agar agar, mix well & heat for a further minute. Pour on top of cooled shortbread before adding berries.
- 9Make crumble. Add butter, sugar, flour & cardamom to bowl. Use fingers to rub in butter until it resembles breadcrumbs. Add flaked almonds, mix with a fork.
- 10Pour crumble on top of berries & bake at 175C fan for 30 mins.
- 11Cool and leave to set for a couple of hours in the fridge.
Ingredients
- 225 g unsalted butter, room temp
- 110 g caster sugar
- 1.5 tsp almond extract
- 225 g plain flour, sifted
- 100 g cornflour/starch, sifted
- 500 g raspberries, fresh or frozen
- 25 g caster sugar
- 1 tsp cornflour/starch
- 500 ml full fat milk
- 2 tsp vanilla bean paste
- 6 egg yolks
- 100 g caster sugar
- 25 g cornflour/starch
- 20 g flour
- 0.25 tsp gelatine sheet or agar agar
- 200 g plain flour
- 100 g demerara sugar
- 140 g unsalted butter, cubed/fridge temp
- 0.75 tsp cardamom
- 50 g flaked almonds
Equipment
baking panwhiskforkcake scrapersaucepan