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:
* 2 cup	vanilla wafer crumbs
* 1/2 cup Toasted chopped almonds or walnuts
* 1 tbl granulated sugar
* 1/3 cup butter, melted
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 Raspberries
* 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.
# To toast almonds, spread on baking sheet and bake in 350 F (180 C) oven for 5 to 7 minutes or until golden.
 
=== See also ===
Category:Canadian Desserts
Category:Canadian Recipes
Category:Blackberry Recipes
Category:Light whipping cream Recipes
Category:Gelatin Recipes
Category:Walnut Recipes
Category:Almond Recipes
Category:Custard Recipes