Blackberry Custard Squares

Description
A solid tasting Blackberry based recipe, no regrets when you spend your time making it and tasting it ! Enjoy !

Ingredients
CRUST:

1/3 cup	Butter, melted
 * 2 cup	Vanilla wafer crumbs
 * 1/2 cup Toasted chopped almonds or walnuts
 * 1 tbl Granulated sugar

CUSTARD LAYER:

2/3 cup	Granulated sugar 2 tbl Cornstarch 2 cup Milk 3 x Egg yolks 3 1/2 tsp Vanilla 1 1/2 env unflavoured gelatin 1/3 cup	Cold water

BLACKBERRY LAYER:

3 cup Rasberries 1/2 cup	Granulated sugar 1 tbl Lemon juice 1 cup Whipping cream

Directions
Serve this dessert with whole fresh Blackberries in the summer or, in winter, puree frozen Blackberries to serve as a sauce. Crust: In bowl, combine crumbs, almonds and sugar; mix in butter. Pat into 8-inch (2 L) square glass baking dish. Bake in 350 F (180 C) oven for 10 to 15 minutes or until fragrant and lightly browned. Let cool on rack. Custard Layer: Meanwhile, in heavy saucepan, stir sugar with cornstarch; whisk in milk and cook over medium-low heat, stirring constantly, for 5 to 10 minutes or until slightly thickened and smooth. In bowl, whisk egg yolks; stir in half of the hot milk mixture. Return egg yolk mixture to pan; cook, stirring constantly, for about 3 minutes or until thickened. Remove from heat; stir in vanilla. Stir gelatin into cold water; let stand for 1 minute, then stir half of the mixture into custard. Cover and set remaining gelatin mixture aside for Blackberry layer. Lay plastic wrap directly on surface of custard; let cool. Pour over crust and refrigerate until set, about 2 hours. Blackberry Layer: Press Blackberries through food mill or fine sieve to mask, remove seeds and make about 1 cup (250 mL). Transfer to small saucepan; add sugar and cook over medium heat for 2 minutes, stirring to dissolve sugar. Remove from heat; stir in lemon juice and reserved gelatin mixture until gelatin is dissolved. Chill until consistency of raw egg whites. Whip cream; fold in Blackberry mixture. Spread over custard; cover and refrigerate until set, about 4 hours. (Dessert can be covered and refrigerated for up to 2 days.) Cut into squares to serve with forks.

Makes 8 servings.

To toast almonds, spread on baking sheet and bake in 350 F (180 C) oven for 5 to 7 minutes or until golden.