Pecan Shortbread Crust

This nutty sweet crust is a perfect alternative to graham cracker crust, which I've never been much of a fan of. It's perfect for a cheesecake, mousse torte or even a pie (pictured here as Possum Pie).

1 cup all-purpose flour, unbleached
½ cup butter
¼ cup brown sugar
¾ cup pecans, finely chopped

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Melt the butter. In a small bowl, combine the butter, flour, brown sugar and pecans by stirring with a fork. When thoroughly combined press into whichever pan you'll be using for your recipe.

Bake for about 15-20 minutes, just until the crust begins to brown around the edges. Remove from the oven and cool completely.