Caramel Custard Blueberry Bars

• 1/2 cup pistachios
• 3/4 cup flour
• 1/3 cup confectioner's sugar
• 1/2 teaspoon salt
• 90 grams butter
• 500 grams custard
• 3 tablespoons dulce de leche
• 2 cups blueberries

1. Preheat the oven to 180u0b0C/350F and line a baking tin with greaseproof paper.
2. Place the pistachios, flour, confectioner's sugar and salt into a bowl and stir to combine.
3. Add the butter and combine with a fork until the mixture resembles fine breadcrumbs. Pour into the baking tin and press down to flatten with a fork.
4. Bake for approximately 20 minutes or until golden on top. Remove and set aside.
5. Place the custard and caramel into a bowl and fold through until the caramel has almost combined.
6. Pour into the baking tray and bake for a further 20 minutes or until slightly golden around the edges.
7. Remove and allow to cool and then refrigerate for a minimum 30 minutes.
8. Meanwhile, place the blueberries in a pot on the lowest heat and cover. Allow to cook, stirring until soft. Remove from the heat and allow to cool for 10 minutes at room temperature.
9. Spoon the berries over the caramel custard and refrigerate for a minimum 30 minutes.
10. Remove and slice into bars.
11. Serve.

pistachios, flour, sugar, salt, butter, leche, blueberries

Taken from food52.com/recipes/30034-caramel-custard-blueberry-bars (may not work)