Buttery shortbread topped with smooth vanilla custard and finished with powdered sugar. Elegant, comforting, and perfect for make-ahead desserts.
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Calories: 310kcal
Equipment
- 8×8-inch baking pan
- Saucepan
- whisk
- Oven
Ingredients
- 1 cup unsalted butter, softened
- 0.25 cup granulated sugar
- 2 cups all-purpose flour
- pinch of salt
- 3 large egg yolks
- 0.5 cup granulated sugar (custard)
- 2 tbsp cornstarch
- 2 cups whole milk or heavy cream
- 1 tsp vanilla extract
- pinch of salt (custard)
- powdered sugar, for dusting
Instructions
- Preheat oven to 350°F and line an 8×8-inch pan with parchment paper.
- Cream butter and sugar, then mix in flour and salt until crumbly. Press into pan.
- Bake shortbread for 18–22 minutes until lightly golden.
- Whisk egg yolks, sugar, cornstarch, and salt. Gradually whisk in milk.
- Cook over medium heat, stirring constantly, until thickened. Stir in vanilla.
- Pour custard over baked shortbread and smooth the top.
- Bake for 15–18 minutes until custard is set but slightly soft in the center.
- Cool completely, then refrigerate at least 2 hours. Dust with powdered sugar before slicing.
Notes
Chill thoroughly before slicing for clean edges.
Nutrition
Calories: 310kcal | Carbohydrates: 34g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 120mg | Sodium: 150mg | Potassium: 140mg | Fiber: 1g | Sugar: 22g | Vitamin A: 12IU | Calcium: 10mg | Iron: 8mg