In a bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs.
Add cold water gradually to form a dough.
Press dough into a greased 8×8-inch baking pan.
Bake for 15–18 minutes until lightly golden. Let cool.
Make the custard filling:
In a saucepan, heat milk until just simmering.
In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
Slowly pour hot milk into the egg mixture, whisking constantly.
Return mixture to saucepan and cook over low heat, stirring until thickened.
Stir in vanilla extract. Let custard cool slightly before pouring over the baked base.
Assemble:
Pour the custard over the cooled pastry base and smooth the top.
Refrigerate for 2–3 hours or until fully set.
Serve:
Dust with powdered sugar before cutting into squares.
Optional: Serve with a dollop of whipped cream.
🌟 Tips:
For a richer custard, use half-and-half or cream instead of milk.
Ensure the pastry is fully cooled before adding custard to prevent it from soaking.
Store in the fridge for up to 3 days; slice with a sharp knife for neat squares.
🍽️ Perfect For:
Tea parties, birthdays, or any time you want a sweet, creamy, and nostalgic dessert that everyone will love! 😋
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