: Crust:
1/2 c unsalted butter
1/4 c white sugar
1 lg egg yolk
1 ts pure vanilla extract
1 c cake flour
1/8 ts salt
: Filling:
1/2 c white sugar
1 TB cornstarch
6 lg egg yolks
1 ts almond extract
1 c whipping cream
6 oz miniature semisweet
: chocolate chips
1 c chopped walnuts
Preheat oven to 325 degrees. Spray an 8- by 8-inch
square baking pan with cooking spray. In a medium
bowl, cream butter and sugar. Add one egg yolk and
vanilla and beat at medium speed until light and
fluffy. Add flour and salt and beat at low speed just
until combined. Pour dough into prepared baking pan
and chill. When chilled, press into pan with floured
fingers and press dough to 1/4 inch thick on bottom
and sides of pan. Extend up 1 inch of pan and chill
again.
Filling: Mix together sugar and cornstarch in small
mixing bowl. With electric mixer on medium high, beat
6 yolks until light and fluffy. Add cornstarch-sugar
mixture and mix on medium-high until combined. Add
vanilla, cream, chocolate and walnuts and blend on
low, scraping bowl, whenever necessary, until
combined. Pour filling into baking pan. Bake 1 hour
until filling is set and golden brown. Chill and cut
into bars.
