Buttery hazelnut shortbread is covered in homemade raspberry jam and then a grand marnier and vanilla bean custard tops that. These are gooey, sweet, jammy, and addictive!
Preheat oven to 350 degrees F/ 180 C.
Butter a 9 inch square baking pan. Use parchment paper on the bottom, if desired, and butter the bottom of that as well.
1. Use a heavy bottom saucepan set over medium high heat. Place all ingredients in pan. Bring to a boil.
2. Allow to boil for 10 minutes, mashing down the berries every few minutes.
3. Reduce heat to medium and cook another 5-10 minutes to thicken. Then remove from the heat and set aside.
1. Brown the butter and set aside. To brown butter, put butter in saucepan over medium to medium high heat. It will sputter and foam up after a few minutes. Then once the nutty aroma and brown bits are visible, remove from the heat and pour into a heat proof bowl. Note, you can use plain melted butter, if desired.
2. This step is also optional, but it add a further toasty element to the crust. Toast the hazelnut flour in a skillet over medium heat for about 5 minutes, until lightly brown and fragrant. Stir constantly. Add the cinnamon, toast an additional 30 seconds, then set aside.
2. Mix together the dry ingredients for the crust. Then add the melted browned butter and use a spatula to mix together until a dough forms.
3. Press the dough on the bottom and slightly up the sides of the baking pan.
4. Bake for 12-15 minutes, until slightly brown and fragrant.
1. Melt butter and set aside.
2. Use a hand mixer to whisk the egg yolks and egg with sugar for one minute.
3. Then add the grand Marnier, vanilla, and pinch of salt. Beat another minute.
4. Drizzle in the butter and whisk until incorporated.
5. Add the cream and mix.
6. Finish with the flour.
7. Spread the jam over the crust.
8. Pour the custard filling over the jam.
9. Bake for 22-25 minutes.
10. Allow to cool completely to room temperature before dusting with powdered sugar and serving.