Nectarine Custard Bars

These Nectarine Custard Bars are a delightful combination of buttery shortcrust, smooth custard, and juicy peaches. The shortcrust base is soft yet slightly crisp, while the custard adds creamy richness, and the nectarine layer brings a sweetness and freshness. Topped with a sprinkle of powdered sugar, this dessert is perfect for afternoon tea, family gatherings, or a cozy homemade treat.

With simple ingredients and a straightforward assembly, this recipe makes a beautiful dessert that’s as delicious as it looks.

Ingredients:

Dough:

- 120 g cake flour

- 3 g baking powder

- 20 g sugar

- 60 g cold butter, cubed

- 1 egg yolk 

Custard:

- 2 eggs

- 30 g sugar

- 300 ml milk

- 25 g cornstarch

-  optional: vanilla extract or vanilla sugar

Nectarine Layer:

- 200 g fresh nectarines, diced

- 40 g sugar (to taste)

- 10 g cornstarch 

- 1–2 tbsp water or lemon juice

To Finish

- powdered sugar, for dusting

Instructions:

1. Short crust Pastry

- In a bowl, mix flour, baking powder and sugar.

- Add cold butter and rub in with your fingers or cut with a knife until the mixture resembles coarse crumbs.

- Add egg yolk and quickly knead just until a dough forms.

- Wrap the dough in plastic wrap and refrigerate/freeze for at least 1 hour.

2. Cook the Nectarine Layer

- Dice the nectarines.

- Place nectarines and sugar in a saucepan.

- Heat over medium heat until the peaches release juice and begin to simmer.

- Mix cornstarch with water or lemon juice until smooth.

- Add to the nectarines while stirring constantly.

- Cook for 1–2 minutes, just until lightly thickened.

- Remove from heat and let cool slightly.

- The nectarines should be glossy and spoonable, not jam-like.

3. Make the Custard

- Mix the milk with sugar, egg and corn starch. 

- Pour the mixture into the pot, cook stirring constantly.

- Cook until very thick, pudding-like.

- Remove from heat and stir occasionally so no skin forms (or cover with plastic wrap).

- Use the custard warm, not hot.

4. Assemble the Cake 

- Line the pan with baking paper.

- Grate the dough on a coarse grater.

- Add about 60% of the grated dough into the pan.

- Press lightly to form an even base.

- Spread the warm custard evenly over the raw dough.

- Spoon the cooked nectarine layer on top of the custard.

- Sprinkle the remaining 40% of the dough evenly over the top.

5.Bake

- Bake immediately at 180°C (355°F) for 40–45 minutes, until the top is set and lightly golden.

- Cool completely in the pan.

6. Serve

- Dust with powdered sugar before slicing.