Blackberry Bars

If the oat is good and healthy, why not add it to a dessert? This fruit bars are really yummy and the oat it doesn't realized. The base is a crunchy cookie and the filling a creamy milk pudding with a acid touch gave by the blackberries.

For the base
100g flour
1/4 cup oat
50g sugar
1/4 tsp salt
Zest of 1 lemon
60g cold butter, cut into chunks
1 egg


Filling
1 large egg
250ml condensed milk
200ml cream
1 tbsp cornstarch
60g blackberry, halved


Directions
1. In a bowl, mix the flour, oat, sugar, salt and lemon zest. Rub in the butter with your fingertips just the mixture resembles bread crumbs. Add the egg and mix just until incorporate. If necessary, add one or two tablespoon iced water to make a smooth dough. Cover with a plastic and chill for 15 minutes.


2. Preheat the oven to 350˚F.


3. Cover a small pan with 3/4 of dough and let cake for about 15 minutes or until is golden brown.


Filling
4. Meanwhile the base is baking, beat in an electric beater or blender, the egg (if possible, sifted), condensed milk, cream and cornstarch. When the base is golden brown, pour the liquid mixture over it and the halve blackberries over the liquid. Let to bake again over a larger pan with boiling water, to make a water bath.


5. Roll out the remaining 1/4 of dough and cut into lozenges. When the pie-pudding is already baked for 25-35 minutes, and the filling is firming, place the lozenges on the pudding. Bake for more about 20 minutes or just until the filling is firm, but creamy. Let cool completely over a rack and then cut into pieces and remove from pan. If the pudding is too gooey ('cause it's removed from oven before the right time), let in the fridge for 30 minutes and then remove from pan.


Tips: The bars of the pic was made with 2 tbsp cornstarch, but it was too firm. The ideal quantity is 1 tbsp cornstarch.


Serve: 10 pices.