Blackberry Custard Squares

A solid tasting blackberry based recipe, no regrets when you spend your time making it and tasting it ! Enjoy ! Makes 8 servings.

Ingredients
CRUST: CUSTARD LAYER: Blackberry LAYER:
 * 2 cup	vanilla wafer crumbs
 * 1/2 cup Toasted chopped almonds or walnuts
 * 1 tbl granulated sugar
 * 1/3 cup butter, melted
 * 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
 * 3 cup Raspberries
 * 1/2 cup	granulated sugar
 * 1 tbl lemon juice
 * 1 cup whipping cream

Directions

 * 1) Serve this dessert with whole fresh blackberries in the summer or, in winter, puree frozen blackberries to serve as a sauce.
 * 2) Crust: In bowl, combine crumbs, almonds and Sugar; mix in butter.
 * 3) Pat into 8-inch (2 L) square glass baking dish.
 * 4) Bake in 350 F (180 C) oven for 10 to 15 minutes or until fragrant and lightly browned. Let cool on rack.
 * 5) 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.
 * 6) In bowl, whisk egg yolks; stir in half of the hot milk mixture.
 * 7) Return egg yolk mixture to pan; cook, stirring constantly, for about 3 minutes or until thickened.
 * 8) Remove from heat; stir in vanilla.
 * 9) Stir gelatin into cold water; let stand for 1 minute, then stir half of the mixture into custard.
 * 10) Cover and set remaining gelatin mixture aside for blackberry layer.
 * 11) Lay plastic wrap directly on surface of custard; let cool.
 * 12) Pour over crust and refrigerate until set, about 2 hours.
 * 13) Blackberry Layer: Press blackberries through food mill or fine sieve to mask, remove seeds and make about 1 cup (250 mL).
 * 14) Transfer to small saucepan; add Sugar and cook over medium heat for 2 minutes, stirring to dissolve Sugar.
 * 15) Remove from heat; stir in lemon juice and reserved gelatin mixture until gelatin is dissolved.
 * 16) Chill until consistency of raw egg whites.
 * 17) Whip cream; fold in blackberry mixture.
 * 18) Spread over custard; cover and refrigerate until set, about 4 hours.
 * 19) (Dessert can be covered and refrigerated for up to 2 days.)
 * 20) Cut into squares to serve with forks.
 * 21) To toast almonds, spread on baking sheet and bake in 350 F (180 C) oven for 5 to 7 minutes or until golden.