Blackberry Custard Squares

===Description=== 
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 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.
#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:Lemon Recipes
category:Blackberry Recipes
category:granulated sugar Recipes
category:light whipping cream Recipes
category:lemon juice Recipes
category:blackberry Recipes
category:cornstarch Recipes
category:vanilla powder Recipes
category:gelatin Recipes
category:butter Recipes
category:Sugar Recipes
category:cream Recipes
category:water Recipes
category:milk Recipes
category:egg Recipes
category:walnut Recipes
category:almond Recipes
Category:Custard