Ingredients
Crust
- 1 cup all-purpose flour
- ½ cup unsalted butter cold and cubed
- 2 tablespoons granulated sugar
- Pinch of salt
Vanilla Custard Cream
- 2 cups whole milk
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- Pinch of salt
Topping (optional)
- Powdered sugar for dusting
Instructions
Make the Crust
- Preheat oven to 350°F (180°C).
- In a bowl, combine flour, sugar, salt, and cold butter. Rub together with your fingers or a pastry cutter until crumbly.
- Press mixture firmly into the bottom of a lined 8×8-inch baking pan.
- Bake for 18–22 minutes until lightly golden. Let cool.
Prepare the Custard
- In a saucepan, whisk sugar and cornstarch together.
- Slowly whisk in milk and egg yolks.
- Place over medium heat and stir constantly until thick and smooth (about 5–7 minutes).
- Remove from heat. Stir in butter, vanilla, and salt.
Assemble
- Pour warm custard over cooled crust. Smooth the top.
- Refrigerate for at least 1 hour until fully set.
Serve
- Slice into squares. Dust lightly with powdered sugar if desired.