2/3-3/4cupwalnuts, chopped (or pecans, or a mixture of both)
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Instructions
Preheat oven to 350F (regular bake setting/not fan assisted) Line an 8-inch square baking pan (with straight sides) with parchment paper, leaving an overhang on at least two sides (for removing it easily after baking).
In a food processor (or in a bowl with a pastry cutter or two knives), whisk together the flour, sugar and salt. Add butter and pulse/cut until mixture starts to come together. Stir in 1/4 cup of finely chopped walnuts. Pat evenly in to prepared 8-inch pan.
Bake crust in centre of the preheated 350 oven until golden and set, about 18-20 minutes. Remove from oven, but leave oven on.
While crust is baking, whisk together all the filling ingredients except the walnuts and set aside. Scatter the walnuts evenly over a baking sheet and set aside.
Once base crust is out of the oven, place the baking sheet with the walnuts in the oven for about 5 minutes, or until nuts are lightly toasted and fragrant. Remove nuts from oven and scatter over the cooked crust. Re-whisk the filling, then pour over-top of the nuts/crust. Use a fork to evenly distribute the nuts floating on top, if necessary.
Place in 350F oven and bake until filling is set, about 35 minutes. Cool completely in pan on a cooling rack, then carefully lift out of pan using the parchment paper edges. (I like to refrigerate for a bit before cutting in to squares, just to make the whole process neater, but the squares are quite sturdy without refrigerating, once cooled.) Cut in to squares. Eat as is, or serve on a dessert plate with a dollop of whipped cream and a scattering of nuts.
Notes
Be sure to read the notes above this Recipe Card, for more tips on making this recipe.