Vegan Blueberry Custard Bars

Tatyana

Delicious vegan blueberry custard bars! Buttery biscuit base topped with a creamy, silky and light custard swirled with a homemade blueberry compote.

Course Dessert

Total Time 2 20

Servings 16

Preheat your oven to 180°C/350°F and line a 9x9 inch pan with parchment or greased aluminium, leaving some overhang for easy removal at the end.
Whisk together the oil, water, sugar, lemon and salt. Then add the flour and stir until a smooth dough forms.
Press the dough into your lined pan starting with your hands then use something with a flat bottom like a glass cup to compact it. I like to go around the edges with a spoon to flatten them too.
Bake for about 20 minutes or until lightly golden, and prepare the ingredients for the fillings in the meantime. Once the base is baked, set aside to cool while you make the rest.

In a saucepan, combine all the ingredients and bring to a boil, stirring constantly.
Let it boil a few minutes until thickened, mashing most of the blueberries with your spatula as you stir.
If using the same saucepan for the custard, transfer the blueberry compote to a bowl and wash out the saucepan. If not, set aside while you make the custard.

Whisk together the sugar, cornstarch, nutritional yeast and salt.
Have your butter cubed up and ready.
In a small saucepan, heat the milk and vanilla over medium heat until barely simmering.
Add about 1/4 of the milk to the dry ingredients while whisking. Then pour that mixture back into the saucepan while also whisking.
Return to the heat and whisk constantly. When it starts to thicken, whisk vigorously for 1 to 2 minutes, making sure to get the corners. When you stop for a few seconds, you should see a few big bubbles coming to the surface and popping.
Turn off the heat and whisk in the butter until completely melted and smooth then pour the cream onto the baked base and even it out.
In the microwave: In a microwave-safe bowl, Whisk together the sugar, cornstarch, nutritional yeast and salt. Add in the vanilla then slowly add in the milk while whisking to prevent lumps. Add in the butter (melted or not) and heat the whole thing in the microwave in 30 second bursts, whisking in between, until it has bubbled, thickened and is completely smooth. Pour it over the baked base and even it out.

Immediately after pouring the custard on the base, dollop as much or as little blueberry compote as you want over it. Using a skewer, toothpick or small knife, swirl it in with the custard.
You’ll have some compote leftover, that’s to put on each square once they’re cut. I watered it down a bit so it was more of a coulis!
Place the pan in the fridge for about 1 hour or until it has completely set and cooled.
To cut, it’s easiest to heat your knife under hot water, wipe it off and cut your slices, wiping the knife and reheating between each cut. That way you’ll have nice clean squares!

*Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine.
I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.