Berry Streusel Slices with White Chocolate Custard Dip
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recipe by Nicky's Kitchen Sanctuary https://kitchensanctuary.com/
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- Total Time
- 1hr 5mins
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- Serves
- 24
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- Calories
- 270
Crunchy biscuit base, juicy berry centre and buttery crumble topping served with a creamy, white chocolate custard dip. One bar is just not enough. The custard can be served warm, but is also delicious as a cool dip – think of the creamy custard in the custard slices you buy from the bakery – laced with melted white chocolate. The base of the streusel slice is made from the exactly the same ingredients as the topping – meaning you make the base and the topping in the same bowl. The base is simply squished into the baking tray firmly – which results in it melding together into a biscuity-crisp base. The topping, on the other hand, is sprinkled on – resulting in the crumbly streusel we all love.
Inspired by: http://kitchensanctuary.com/2015/06/berry-streusel-slices-with-white-chocolate-custard-dip/recipe updated 24 Jun 2021
Ingredients
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- Plain flour
- 360 g
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- Baking powder
- 1 teaspoon
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- Butter
- 230 g
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- White sugar
- 240 g
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- Light brown sugar
- 120 g
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- Salt
- ½ teaspoon
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- Egg
- 1
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- Vanilla extract
- 1 ½ teaspoons
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- Strawberries
- 300 g
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- Blueberries
- 150 g
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- Lemon juice
- 2 teaspoons
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- Cornflour
- 3 teaspoons
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- Cornflour
- 1 ½ tablespoons
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- Caster sugar
- 2 tablespoons
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- Egg yolk
- 4
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- Heavy cream
- 240 ml
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- Milk
- 120 ml
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- Unsalted butter
- 1 tablespoon
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- White chocolate
- 100 g
Tools
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Oven
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Parchment paper
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Whisk
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Wooden spoon
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Stove
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Cutting board
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Medium bowl
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Baking dish - 2 quart
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Large mixing bowl
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Saucepan
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Jug
Step preview
- Pre-heat oven - 190°C
- Prepare a clean baking dish with parchment paper
- Add all purpose flour and baking powder to a clean large mixing bowl
- Add butter to the large mixing bowl
- Add white sugar, light brown sugar, salt, egg and vanilla extract to the large mixing bowl
- Mix with your hands
- Take approx. half of this mixture and place it into your prepared baking tray
- Flatten the mixture down and squash it to the edges and corners
- Add strawberries, blueberries, white sugar, lemon juice and cornflour to a clean medium bowl
- Mix gently
- Layer this mixture on top of your crumble base
- Sprinkle the remaining crumble mixture on top of the blueberries
- Bake until golden brown - 40 min, 190°C
- Let cool in the tin
- Gently slide ( baking parchment too) onto a cutting board
- Let cool completely (this is a good time to make your custard dip)
- Once cool, slide out of the baking parchment and cut into 24 bars
- Add cornflour, caster sugar and egg yolk to a clean jug
- Whisk then set aside
- Add heavy cream, milk and vanilla extract to a clean saucepan
- Heat until just boiling and turn off heat
- Pour a splash of the hot milk mixture into the egg mixture whilst whisking with a hand whisk
- Continue to add the milk a little at a time whilst whisking, then pour the whole mixture back in the pan
- Stir slowly with the whisk whilst heating on a medium heat
- Turn off the heat
- Stir unsalted butter into the saucepan
- Add white chocolate to the saucepan
- Heat until melted - approx 1 min
- Stir until completely mixed
- The custard can be served warm right away, or can be left to cool with a layer of plastic wrap on top
- Serve the sliced streusel bars with little individual dishes of the white chocolate custard dip