Berry Streusel Slices with White Chocolate Custard Dip

by

Nicky's Kitchen Sanctuary

Posted May 16, 2022 (Last updated May 16, 2022)

Serves

6

Total Time

1hrs 5mins

Calories

1079

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...

recipe-image
    Ingredients

  • All purpose flour icon
    All purpose flour360 g
  • Baking powder icon
    Baking powder1 teaspoon
  • Butter icon
    Butter230 gcubed, cold
  • White sugar icon
    White sugar240 g
  • Light brown sugar icon
    Light brown sugar120 g
  • Salt icon
    Salt½ teaspoon
  • Egg icon
    Egg1beaten
  • Vanilla extract icon
    Vanilla extract1 ½ teaspoons
  • Strawberries icon
    Strawberries300 gchopped
  • Blueberries icon
    Blueberries150 g
  • Lemon juice icon
    Lemon juice2 teaspoons
  • Cornstarch icon
    Cornstarch3 teaspoons
  • Cornflour icon
    Cornflour1 ½ tablespoons
  • Caster sugar icon
    Caster sugar2 tablespoons
  • Egg yolk icon
    Egg yolk4
  • Heavy cream icon
    Heavy cream240 ml
  • Milk icon
    Milk120 ml
  • Unsalted butter icon
    Unsalted butter1 tablespoon
  • White chocolate icon
    White chocolate100 gchopped
    Method

  • 1. Pre-heat oven - 190 °C / 375°F
  • 2. Line a baking tray measuring approx 13"x7" with baking parchment and put to one side
  • 3. Add all purpose flour and baking powder to a clean large mixing bowl
  • 4. Rub the butter into the flour using your fingertips until the mix resembles breadcrumbs
  • 5. Add in the white and brown sugar, the salt, egg and vanilla extract, then give it a mix with your hands
  • 6. Take approx. half of this mixture and place it into your prepared baking tray
  • 7. Flatten the mixture down and squash it to the edges and corners
  • 8. Take a medium sized bowl and add your strawberries, blueberries, sugar, lemon juice and cornstarch
  • 9. Mix together gently and then layer this mixture on top of your crumble base
  • 10. Sprinkle the remaining crumble mixture on top of the blueberries
  • 11. Place in the oven to cook for 40 minutes - until the topping looks golden brown
  • 12. Take out of the oven and leave to cool in the tin
  • 13. Gently slide (baking parchment too) onto a cutting board and let cool completely
  • 14. Once cool, slide out of the baking parchment and cut into 24 bars
  • 15. Whilst the streusel bake is cooling, make the white chocolate custard dip: Place the egg yolks, sugar and cornflour in a large bowl or jug and whisk. Put to one side
  • 16. Place the cream, milk and vanilla extract in a pan, and heat until it’s just about to boil
  • 17. Turn off the heat and pour a splash of the hot milk mixture into the egg mixture whilst whisking with a hand whisk
  • 18. Continue to add the milk a little at a time whilst whisking, then pour the whole mixture back in the pan
  • 19. Stir slowly with the whisk whilst heating on a medium heat
  • 20. Once the custard has thickened, turn off the heat and stir in the butter
  • 21. Place the chopped chocolate in the pan and leave for a minute or two to melt, then stir to fully incorporate
  • 22. The custard can be served warm right away, or can be left to cool with a layer of plastic wrap on top
  • 23. Serve the sliced streusel bars with little individual dishes of the white chocolate custard dip

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