Instructions

1. Preheat oven to 180°C/350°F/gas 4 and line a 23cm (9inch) square baking tin with parchment paper.
2. Combine all of the crust ingredients in a food processor and pulse a few times to combine. It should resemble a crumble mixture. You can also mix together with a spoon and finish off with your fingers as you would when making pastry.
3. Press crust evenly into the bottom of the prepared baking tin then use a fork to prick holes into the crust. Bake for 10 minutes.
4. While the crust is baking, combine all of the filling ingredients in a medium sized bowl and beat with an electric mixer until smooth. Set aside until crust has baked for the 10 minutes.
5. Remove crust from the oven and pour the topping over the crust. Return to the oven and continue baking for another 15-20 minutes, or until the filling is set, but it still has a slight jiggle in the centre.
6. Cool completely in the baking tin on a wire rack. Once cool, remove from tin and cut into 16 or 20 pieces.
7. These will keep for up to 3 days in an airtight container in the fridge.