These elegant Layered Walnut and Cream Custard Squares combine a crunchy walnut‑crust base with a silky cream‑custard center and a sweet glaze on top. Rich yet refined, they’re perfect for dessert or afternoon tea when you want something special but approachable.

Why You’ll Love This Recipe

The contrast between the crisp nut base and the smooth, creamy custard layer makes each bite interesting.
The flavours—walnuts, vanilla custard, and a light sweet topping—feel indulgent without being overly heavy.
Easily prepared ahead, making them ideal for guests or make‑ahead occasions.
Cut into neat squares, they look impressive and elegant on a platter.
They bring together simple pantry ingredients into a layered dessert that feels gourmet.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Walnuts, finely chopped
Butter (or a dairy‑free alternative)
All‑purpose flour (or a gluten‑free flour blend, if needed)
Sugar
Vanilla extract
Eggs or egg yolks
Milk (or a non‑dairy milk alternative)
Heavy cream (or full‑fat coconut cream)
Cornstarch or flour for thickening
Salt
Optional: crushed walnuts for topping / drizzle of maple syrup or honey

Directions

Pre‑heat your oven to about 180 °C (350 °F). Line a square baking dish (about 20×20 cm / 8×8‑inch) with parchment paper, leaving a slight overhang for easy removal.
To make the walnut crust: In a mixing bowl combine chopped walnuts, flour, sugar, a pinch of salt, and melted butter. Press the mixture firmly into the bottom of the prepared baking dish. Bake for 10–12 minutes, until lightly golden. Remove and let cool slightly.
Meanwhile, prepare the custard layer: In a saucepan, combine milk and cream and bring to a gentle simmer. In a separate bowl whisk together egg yolks (or whole eggs), sugar, vanilla extract, and a little cornstarch or flour. Slowly pour the hot milk‑cream mixture into the egg mixture, whisking constantly (tempering). Return everything to the saucepan and cook over medium heat, stirring constantly, until thickened to a custard‑like consistency. (See similar custard method here.) stylishcuisine.com+2smittenkitchen.com+2
Pour the warm custard over the pre‑baked walnut crust, smoothing the top. Return to the oven and bake for about 15–18 minutes, or until the custard is just set (it will still have a slight wobble in the centre). Remove and allow to cool completely in the pan.
Once cool, refrigerate for at least 3–4 hours (or overnight) until fully chilled and firm. Cloudy Kitchen+1
Using the parchment overhang, lift the entire set dessert out of the pan. Place on a board and using a sharp knife cut into squares (e.g., 16 or 25 squares depending on size). Optionally sprinkle with crushed walnuts or drizzle with a little maple syrup or honey before serving.
Serve chilled.

Servings and timing

Serves: approx 16 squares
Total time: about 40 minutes active (excluding chilling) + 3–4 hours chilling time.

Variations

Use pecans instead of walnuts for a slightly sweeter nut base.
Add a layer of caramel or salted toffee between crust and custard for extra richness.
Incorporate citrus zest (lemon or orange) into the custard for bright flavour.
For a gluten‑free version: use gluten‑free flour in the crust and cornstarch thickener in the custard.
Use maple syrup instead of sugar for a rustic flavour.

Storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.
Serve chilled—this dessert is best cold; reheating is not recommended because it will lose texture.
You can freeze individual squares (wrapped in plastic then foil) for up to 1 month; thaw overnight in the refrigerator before serving.

FAQs

Can I use store‑bought crust instead of making the walnut crust?

Yes—if you prefer quicker prep you can use a shortbread or biscuit base, but the walnut crust adds distinct flavour and texture.

Is the custard layer the same as pastry cream?

Yes—in essence you’re making a set custard (similar to a pastry cream) that is thickened and then baked on the crust. smittenkitchen.com

Can I skip chilling and serve immediately after baking?

You could, but the squares will be much softer and harder to cut neatly. Chilling helps them set firmly.

Can this recipe be vegan?

Yes—use a plant‑based butter substitute, non‑dairy milk/cream, and replace eggs with a vegan thickener (e.g., silken tofu blended or a commercial egg replacer).

What knife should I use to slice the squares for clean edges?

A sharp serrated or bread knife works well; wipe the blade between cuts to keep edges neat. Cloudy Kitchen

Why did my custard layer crack on top?

Over‑baking or sudden cooling can cause cracking. Bake until just set and let it cool slowly to avoid this.

Can I add fruit between layers?

Yes—thin slices of banana or berries can work, but ensure they’re dry so they don’t add excess moisture.

What nut alternative can I use if I’m allergic?

Use toasted sunflower seeds or pumpkin seeds for a nut‑free crust, though flavour will vary.

What’s the best way to serve them?

Serve chilled, optionally with a dollop of whipped cream or scoop of vanilla ice cream for extra indulgence.

Can I scale this recipe up or down?

Yes—just adjust the pan size proportionally. Keep the ratios of crust:custard similar and adjust baking time accordingly.

Conclusion

Layered Walnut and Cream Custard Squares feel luxurious without being overly complicated. The combination of a crunchy nut crust and the smooth, rich custard makes them perfect when you want something elegant but achievable. Chill them ahead for entertaining or make a batch for yourself—they’ll disappear fast.

Print Print

Layered Walnut and Cream Custard Squares