Wednesday, July 20, 2011

Raspberry Custard Bars

When I saw this recipe in a magazine, I couldn't wait to try them. I got a little crazy and turned on the oven on a hot day. But it was worth it for these. Fresh raspberries are suspended in a yummy custard, atop raspberry jam and a shortbread crust. I might have to go back to the store for more raspberries. I should probably walk there...

Start by preparing the pan. Line a 9x13 pan with foil with edges hanging over to make handles. Spray the bottom and sides of the foil with nonstick spray. Now, let's make the shortbread crust. Cut the butter into chunks and put it in a large mixing bowl.

Mix on medium til the butter starts to soften and blend, about 30 seconds. Add the brown sugar and salt

and beat on low speed until incorporated. Turn the mixer off and add the flour. Beat on low speed until the flour is incorporated, then increase the speed to medium and blend until crumbly. Press the crumbs into the prepared pan.

Bake the crust for about 20 minutes, until it is golden around the edges. Let it cool on a wire rack for 5 minutes. While the crust bakes, make the custard. Combine the cream cheese and goat cheese in a small mixing bowl.

Beat for 30 seconds on high, then add the sugar and flour until blended. In a small measuring cup, combine the egg, egg yolk, lemon zest

lemon juice and vanilla. Add this to the cream cheese mixture

and beat until smooth. When the crust is cool, dollop the jam over the top

then spread it out evenly.

Now place the raspberries over the jam.

I love all the raspberries lined up!

Now pour the custard evenly over the top

and then lightly tilt the pan back and forth to evenly distribute the custard.

Bake for 25-30 minutes

then place on a wire rack to cool for 1 hour. Cover the pan with foil and refrigerate for at least 2 hours. The custard may crack a bit on top as it cools, but that's ok. When ready to serve, remove the bars from the pan using the foil handles, then carefully peel the foil down.

Cut the bars

and sprinkle with powdered sugar, if you like.

(Don't even tell me you've noticed the corner bar missing. I was hoping you wouldn't.)

Store these bars in the refrigerator.

One year ago: Spicy Grilled Pork Tenderloin
Two years ago: Crab Rangoon (Baked!)

Find more goodness at Cast Party Wednesday, Foodie Wednesday, These Chicks Cooked, Made it on Monday, What's on your plate?, Let's Do Brunch, What's on the Menu, Recipes I can't wait to try, It's a Keeper, Full Plate Thursday, Turning the Table Thursday, Sweet Treats Thursday, Sweets for a Saturday, So Sweet Sunday.

Raspberry Custard Bars

12 Tbsp. butter, cut into chunks
1/4 cup brown sugar
1/2 tsp. kosher salt
2 cups flour
4 oz. cream cheese, softened
4 oz. crumbled goat cheese (or add'l cream cheese)
1/2 cup sugar
1 Tbsp. flour
1 egg
1 egg yolk
2 Tbsp. lemon zest
2 Tbsp. lemon juice
1/2 tsp. vanilla
3/4 cup seedless raspberry jam
1 1/2 cups fresh raspberries (about 3/4 pint)
Powdered sugar for sprinkling

Line a 13x9 pan with foil, leaving extra overhang on the ends for handles. Spray the foil with nonstick cooking spray.

Place the cut up butter in a large mixing bowl and beat on medium for 30 seconds or until softened. Add the brown sugar and salt and mix on low until incorporated. Turn the mixer off and add the flour. Beat on low until the mixture is crumbly and all the flour is mixed in. Pat the crust into the bottom of the foil-lined pan. Bake at 350 for 20 minutes or until edges are golden. Cool on a wire rack for 5 minutes.

Meanwhile, prepare the custard. Beat together the cream cheese and goat cheese until smooth. Beat in the sugar and 1 Tbsp. flour. In a small measuring cup, combine the egg, egg yolk, lemon zest, lemon juice and vanilla. Add the egg mixture to the cream cheese mixture and blend until smooth.

Dollop the jam over the crust and spread it evenly. Top with the fresh raspberries. Pour the custard evenly over the raspberries, and tilt the pan slightly to cover. Bake for 25-30 minutes or until custard is almost set. Remove to a wire rack and cool for 1 hour. Cover with foil and refrigerate for at least 2 hours.

When ready to serve, lift the bars out of the pan using the foil handles. Carefully peel the foil back. Cut the bars, and sprinkle with powdered sugar. Store leftovers in the refrigerator. Makes 20 bars.

adapted from Better Homes and Gardens


  1. How cute are these! They look so delicious :) Love your blog and so glad to be a new follower! xoxo

  2. I took one look at these, on the Let's Do Brunch Linky and came over to see what is in the recipe. I am trying to get my head around the goat cheese. Anyway, it looks fabulous and I am sure, it tastes better than fabulous.

  3. Yum! My sister (who loves custard) would die for these! I'm pinning them for her!

  4. These look amazing!! I have to try this recipe.

    I would love if you would come by and link it up to our blog hop since this weeks theme is Berries!!!


  5. Yumm! I love raspberry desserts. Thanks for linking up this week :)

    {Sweet Treats Thursday}

  6. Hi Sara,
    What a beautiful for this time of the year. These bars look delicious and are just packed with flavor. Thank you so much for sharing with Full Plate Thursday and hope to see you again real soon. Have a great week!
    Miz Helen

  7. I am glad you did post this. We are featuring it for dessert at Let's Do Brunch. Stop by and see, tomorrow and by all means, bring more food.

  8. Thank you so much for stopping by Cast Party Wednesday last week. I really appreciate you sharing your recipe with us. I hope you will join us again for another awesome party filled with yummy recipes.
    Thanks Again!

  9. I so wish I had raspberry jam and a lemon! If I did, I think I'd be turning on the oven right now!

  10. The raspberries look like hearts on the pictures. Great for a Valentines day desert.


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