• Ingredients: 31
  • Serves: 8

Walnut and coffee tart with coffee cream with instant coffee granules, water, chilled whipping cream, powdered sugar.

Ingredients

Crust

  • 1 cup unbleached all purpose flour
  • 1 tbsp. dark brown sugar
  • 1/4 tsp. salt
  • 6 tablespoons chilled unsalted butter, cut into small pcs.
  • 1 large egg yolk
  • 1 tbsp. ice water

Filling

Coffee Cream

For berry topping:

  • 2 tbsps. fruit-flavored liqueur, such as crème de cassis, raspberry liqueur or Grand Marnier
  • 2 tbsps. sugar
  • 1/2 tsp. grated lime peel
  • 2 cups assorted fresh berries, such as blackberries, blueberries, raspberries, boysenberries and sliced, hulled strawberries
  • Mint leaves

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

For crust:

  1. Step 1 Combine flour, brown sugar and salt in medium bowl. Add butter and cut in with fingers or pastry blender until mixture resembles coarse meal.

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  2. Step 2 Beat egg yolk and water in small bowl to blend. Pour over flour mixture. Stir with fork until mixture forms dough.

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  3. Step 3 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.
  4. Step 4 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.

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For filling:

  1. Step 5 Place walnuts on cookie sheet and toast in oven until just golden brown and fragrant, about 8 minutes.

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  2. Step 6 Dissolve instant coffee in 2 tablespoons water in large bowl. Add brown sugar and whisk until smooth.

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  3. Step 7 Whisk in eggs, corn syrup, butter and salt. Stir in walnuts. Pour filling into prepared crust and bake until set, about 30 minutes.

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For cream:

  1. Step 8 Dissolve instant coffee in 1 teaspoon water in small bowl. Whip cream and sugar until medium-soft peaks form.

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Nutrition information

Calories 549 Carbohydrates 49 g (16%)
Fat 38 g (58%) Protein 8 g (16%)
Saturated Fat 17 g (84%) Sodium 168 mg (7%)
Polyunsaturated Fat 10 g Fiber 2 g (6%)
Monounsaturated Fat 9 g Cholesterol 164 mg (55%)