Walnut And Coffee Tart With Coffee Cream Recipes

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WALNUT AND COFFEE TART WITH COFFEE CREAM



Walnut and Coffee Tart with Coffee Cream image

Categories     Coffee     Milk/Cream     Egg     Nut     Dessert     Bake     Walnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 21

Crust
1 cup unbleached all purpose flour
1 tablespoon dark brown sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon ice water
Filling
1 1/4 cups chopped walnuts (about 5 ounces)
2 tablespoons instant coffee granules
2 tablespoons water
1/2 cup firmly packed dark brown sugar
3 large eggs
1/2 cup light corn syrup
1/4 cup (1/2 stick) unsalted butter, melted, cooled
1/8 teaspoon salt
Coffee Cream
1 teaspoon instant coffee granules
1 teaspoon water
1 cup chilled whipping cream
2 tablespoons powdered sugar

Steps:

  • For crust:
  • Combine flour, brown sugar and salt in medium bowl. Add butter and cut in with fingers or pastry blender until mixture resembles coarse meal. Beat egg yolk and water in small bowl to blend. Pour over flour mixture. Stir with fork until mixture forms dough. Gather into ball; flatten into disk. Wrap dough and chill until firm, at least 30 minutes.
  • Preheat oven to 400°F. Roll dough out on lightly floured surface to 12-inch- diameter round. Roll up on rolling pin and transfer to 9-inch-diameter tart pan with removable bottom. Fit dough into pan and trim edges. Freeze until firm, about 20 minutes. Bake crust until golden brown, piercing with toothpick if crust bubbles, about 15 minutes. Cool slightly. Maintain oven temperature.
  • For filling:
  • Place walnuts on cookie sheet and toast in oven until just golden brown and fragrant, about 8 minutes. Cool. Reduce oven temperature to 350°F.
  • Dissolve instant coffee in 2 tablespoons water in large bowl. Add brown sugar and whisk until smooth. Whisk in eggs, corn syrup, butter and salt. Stir in walnuts. Pour filling into prepared crust and bake until set, about 30 minutes. Cool tart on rack. (Tart can be prepared 6 hours ahead. Cover loosely and let stand at room temperature.)
  • For cream:
  • Dissolve instant coffee in 1 teaspoon water in small bowl. Whip cream and sugar until medium-soft peaks form. Add coffee mixture and continue beating until stiff peaks form.
  • Serve tart with whipped cream.

WALNUT TART



Walnut Tart image

Meet the Cook: The first time my husband tried this, he said there ought to be a law against anything tasting so good! I've served it at picnics and family occasions...and even once at a bridal shower. It's fine either as a dessert or for breakfast. We are the parents of three grown children and grandparents of two. -Rovena Wallace, Trafford, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 10

1/3 cup butter, softened
1/4 cup sugar
1 egg yolk
1 cup all-purpose flour
FILLING:
2 cups coarsely chopped walnuts
2/3 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup dark corn syrup
1/2 cup heavy whipping cream, divided

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Gradually add flour just until blended (mixture will be crumbly). , Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Place pan on baking sheet. Bake at 375° for 12-14 minutes. Cool in the pan on a wire rack. , Sprinkle nuts over crust. In a small heavy saucepan, combine sugar, butter, corn syrup and 2 tablespoons of cream. Boil and stir over medium heat for 1 minute longer. Pour over walnuts. , Return pan to baking sheet. Bake at 375° for 10-12 minutes or until bubbly. Cool on a wire rack. , In a small bowl, beat remaining cream until stiff peaks form. Serve tart at room temperature with whipped cream.

Nutrition Facts : Calories 363 calories, Fat 25g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 110mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 7g protein.

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