Spring is here!  This fruit may not be in season here yet, and I can’t wait to make this when it is, but berries and mango are often available and you can use whatever fruit you like to make this refreshing dessert.  

COOKIE CRUST

• 1 1/2 cup all-purpose flour
•  1 tsp baking soda
•  1/2 tsp baking powder
•  1/4 tsp salt
•  3/4 cup sugar
• 1/2 cup butter unsalted, softened
• 1 large egg
• 1 tsp vanilla extract

INSTRUCTIONS

• Preheat oven to 375 F degrees. Line a cookie sheet with parchment paper.
• In a bowl mix together the all purpose flour, baking soda, baking powder and salt. Set aside.
• In the bowl of your mixer add the sugar and butter and beat for a couple minutes until light and fluffy. Add egg and vanilla extract and continue mixing until the egg is fully incorporated. Add the flour and mix for an additional 2 minutes. Take the cookie dough and form it into a ball. Place it over the prepared baking sheet. Roll the ball into a round large cookie or any shape you prefer. You might need to add some more flour over your roll or over the cookie so that it doesn’t stick.The cookie should be at least 1/4 of an inch in thickness.
• Bake the cookie for about 12 to 15 minutes or until edges are golden. Let it cool completely.

Make this cookie crust ahead of time – even a day ahead is fine, but be sure to let it cool down.

CREAMY CUSTARD

• 3 tbsp corn starch
• 1/4 cup white sugar
• 1/4 tsp salt
• 2 egg yolks, beaten
• 2 cups whole milk
• 1 tsp vanilla bean extract

In heavy bottom saucepan stir corn starch, sugar and salt together. Slowly add the beaten egg yolks and milk. Stir until thickened, remove from heat and add in the vanilla. Cover the top wth plastic wrap to avoid a skin forming and allow to cool completely.

(You can also do this in the microwave, but watch it! I’ve had it spill up and over more than a few times …..)

ASSEMBLY

Spread the cooled custard on the cold cookie crust. Arrange fruit of your choice to cover the custard and allow to set completely before serving.