# Raspberry Crumble Bars

A delicious Raspberry Crumble Bar recipe with an almond shortbread base, raspberry filling, vanilla custard, and a cardamom and almond crumble topping.

- Servings: 8 servings
- Total time: 100 min
- Cuisine: Indian
- Category: Dessert
- Language: en

## 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

## Instructions

1. Make shortbread by creaming together butter and sugar. Mix flours in a separate bowl before adding to butter and sugar mixture. Mix until combined.
2. Line 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.
3. Remove and press down on biscuit to flatten any risen bits.
4. Whilst 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.
5. Once 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.
6. Pour 1/3 of the milk to egg yolks & whisk immediately until smooth. Pour egg yolk milk back into saucepan.
7. Reduce heat & stir custard until thick spreadable consistency.
8. Take 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.
9. Make 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.
10. Pour crumble on top of berries & bake at 175C fan for 30 mins.
11. Cool and leave to set for a couple of hours in the fridge.

## Equipment

- baking pan
- whisk
- fork
- cake scraper
- saucepan

## Source

- Original video: https://www.tiktok.com/@rubybhogal/video/7187482861128273157?lang=en
- Recipe page: https://www.cliprecipe.com/recipe/2023b8c8-7ec6-4498-9bcc-0252cb08eeec
- Extracted: 2025-01-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt