Elizabeth Square
Indulge in the decadent layers of an **Elizabeth Square**, a dessert masterpiece that marries buttery shortbread, creamy vanilla custard, and silky dark chocolate ganache. This elevated treat is perfect for special occasions or as a luxurious homemade indulgence. With a golden, melt-in-your-mouth shortbread base, the rich custard filling adds smoothness, while the glossy ganache topping provides a sophisticated finish. Each bite is a harmony of textures and flavors, balancing sweet, creamy, and chocolatey notes. Easy to make in a 9x9 pan and served chilled, these elegant squares are as visually stunning as they are delicious. Ideal for dessert lovers seeking a refined yet approachable recipe, this showstopper will leave everyone asking for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Unsalted butter
- 250 grams All-purpose flour
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 20 grams Cornstarch
- 500 milliliters Whole milk
- 4 large Egg yolks
- 100 grams Powdered sugar
- 200 grams Dark chocolate
- 150 milliliters Heavy cream
Instructions
Preheat your oven to 180°C (355°F) and line a 9x9-inch baking pan with parchment paper.
In a large mixing bowl, cream together 150 grams of unsalted butter and granulated sugar until light and fluffy. Add the vanilla extract and mix until combined.
Sift in the all-purpose flour and mix until the ingredients come together to form a dough. Press the dough evenly into the bottom of the prepared baking pan.
Bake the shortbread base in the preheated oven for 18-20 minutes or until lightly golden. Remove from the oven and allow it to cool completely.
To make the custard filling, heat the milk in a saucepan over medium heat until it begins to simmer. In a separate bowl, whisk together the egg yolks, cornstarch, and powdered sugar until smooth.
Gradually pour the hot milk into the egg yolk mixture, whisking constantly to prevent curdling. Transfer the mixture back into the saucepan.
Cook the custard over low heat, stirring frequently, until it thickens and coats the back of a spoon. Remove from heat and stir in 50 grams of unsalted butter until melted. Let it cool slightly, then pour the custard evenly over the cooled shortbread base. Refrigerate for at least 1 hour to set.
To prepare the ganache topping, chop the dark chocolate into small pieces and place it in a heatproof bowl. Heat the heavy cream in a saucepan until it just begins to simmer, then pour it over the chocolate.
Let the mixture sit for 2 minutes, then whisk until smooth and glossy. Allow the ganache to cool slightly, then pour it over the set custard layer, spreading it evenly with a spatula.
Refrigerate the dessert for an additional 1-2 hours, or until the ganache is firm. Once set, use a sharp knife to cut into 9 squares. Serve chilled and enjoy!
Nutrition Facts
Calories |
5353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 321.9 g | 413% | |
| Saturated Fat | 181.6 g | 908% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1407 mg | 469% | |
| Sodium | 350 mg | 15% | |
| Total Carbohydrate | 555.6 g | 202% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 322.8 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 932 mg | 72% | |
| Iron | 36.9 mg | 205% | |
| Potassium | 2581 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
