Coconut Custard Squares

Sweet Pastry Crust

1 1/3 cups all-purpose flour
1/3 cup granulated sugar
1/4 tsp salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
2 tsp cold water
3/4 tsp vanilla

Position a rack in the centre of the oven and preheat the oven to 350 F. Grease the bottom and sides of a 9-inch square baking pan.

Place the flour, sugar and salt in the bowl of a food processor and process until blended. Scatter the butter pieces over the flour mixture and process until the mixture resembles coarse meal, about 6 seconds.

In a small bowl or cup, whisk together the egg yolk, water and vanilla extract. With the food processor running, add the yolk mixture through the feed tube and process just until the dough begins to come together in large clumps, 15 to 20 seconds.

Scrape the dough into prepared pan and, using your fingers, pat it evenly into the bottom of the pan. Bake the crust until golden, 20 to 25 minutes. Transfer the pan to a wire rack to cool while you prepare the topping.

Coconut Filling

2 large eggs
1 large egg yolk
3/4 cup granulated sugar
1 cup coconut milk
1 tsp vanilla extract
2 tbsp dark rum
1 tbsp all-purpose flour
pinch of salt
1 cup sweetened shredded coconut

Topping

3/4 cup coarsely chopped unsalted cashews
confectioners' sugar for dusting

Make the Filling and Topping

In a medium bowl, whisk the eggs, egg yolk and granulated sugar until blended. Slowly whisk in the coconut milk. Whisk in the vanilla extract, rum, flour and salt.

Sprinkle the coconut evenly over the cooled crust. Pour the filling through a fine sieve over the coconut, covering the crust completely. Sprinkle the chopped cashews over the top. Bake for 25 to 30 minutes at 350 F, until the filling is set and the edges are golden brown. Cool completely in the pan on a wire rack.

Sprinkle the bars lightly with sifted confectioners' sugar. Using a sharp knife, cut into 16 squares.

Store in an airtight container in the refrigerator for up to 3 days.

Source: The Good Cookie, 2002.