A cozy dessert that layers silky vanilla custard over a buttery shortbread crust, finished with a snowy sprinkle of powdered sugar. Whether you’re celebrating something special or just want a sweet moment to yourself, these squares are a gentle indulgence worth savoring.

Shortbread Crust
Unsalted butter (softened) 1 cup
Granulated sugar 1/4 cup
All-purpose flour 2 cups
Salt Pinch
Vanilla Custard Filling
Egg yolks 3 large
Granulated sugar 1/2 cup
Cornstarch 2 tablespoons
Whole milk or heavy cream 2 cups
Pure vanilla extract 1 teaspoon
Salt Pinch
Topping
Powdered sugar For dusting

How to Make Them
1. Preheat & Prep

Set your oven to 350°F (175°C).
Line an 8×8-inch pan with parchment paper, leaving a bit of overhang for easy lifting later.
2. Make the Shortbread Crust

Cream butter and sugar until light and fluffy (2–3 minutes).
Mix in flour and salt until just combined—don’t overwork it.
Press the dough evenly into your pan and bake for 15–18 minutes, until lightly golden. Let cool slightly.
3. Cook the Custard

In a saucepan, whisk egg yolks, sugar, and cornstarch until smooth.
Slowly add milk (or cream) and salt, whisking until fully blended.
Cook over medium heat, stirring constantly, until thickened and gently bubbling (5–7 minutes).
Remove from heat and stir in vanilla. Let it cool slightly.
4. Assemble & Chill

Pour warm custard over the crust and smooth it out.
Tap the pan gently to release air bubbles.
Cool to room temperature, then refrigerate for at least 2 hours (or overnight) to set.
5. Slice & Serve

Lift the chilled dessert from the pan using the parchment overhang.
Dust generously with powdered sugar.
Slice into squares and enjoy—plain or with berries, whipped cream, or a drizzle of caramel.