Custard squares

Instructions

1. Preheat the oven to 180 °C and butter a 20 cm square tin.
2. Work the flour, cold butter, icing sugar and a pinch of salt into a sandy texture, then add the yolk and bring the dough together.
3. Line the tin, prick the base with a fork and bake blind for 15 minutes until the edge is golden.
4. For the custard, heat the milk. In a bowl, whisk the eggs, sugar, cornflour and vanilla, then pour the hot milk in a thin stream.
5. Return everything to the pan and thicken over low heat, stirring, until the custard coats a spoon.
6. Pour the custard over the baked base, smooth the top and leave to cool completely.
7. Mix the icing sugar with hot water to a smooth glaze, spread it over the custard and let it set before cutting into 12 squares.