Wednesday, April 4, 2012
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Rustic Walnut Tart with Bourbon Whipped Cream

As silly as this sounds, until I saw my Rack of Lamb menu from the ATK Menu Cookbook, I never thought of making any sort of a nut pie/tart other than pecan. It was a definite A-HA! moment for me when I saw this recipe for the Rustic Walnut Tart with Bourbon Whipped Cream. I’m so glad ATK has this recipe in the cookbook.

The tart dough is subtly sweet and crispy. The walnuts provide a great texture since they’re a softer nut. And the bourbon whipped cream? I was eating that stuff with a spoon. This would make another great addition to your Easter menu.

One Year Ago: Chocolate Chip Cookie Dough Cupcakes and Pina Colada Cupcakes
Two Years Ago: Lemon Cilantro Potato Salad
Three Years Ago: Black Bean and Butternut Squash Quesadillas and Cinnamon Biscuits
Four Years Ago: Dorie’s Perfect Party Cake

Rustic Walnut Tart with Bourbon Whipped Cream

Ingredients (serves 8)

    For the Crust

    • 1 cup (5 ounces) fl our
    • 1/3 cup packed (2â…“ ounces) brown sugar
    • 1/4 cup walnuts, toasted and chopped coarse
    • 1 tsp salt
    • 1/4 tsp baking powder
    • 6 Tbsp unsalted butter, cut into ½ -inch pieces and chilled

    For the Filling

    • 1/2 cup packed (3½ ounces) brown sugar
    • 1/3 cup light corn syrup
    • 4 Tbsp unsalted butter, melted and cooled
    • 1 Tbsp bourbon or dark rum
    • 2 tsp vanilla
    • 1/2 tsp salt
    • 1 egg
    • 1 3/4 cups walnuts (7 ounces), chopped coarse

    For the Whipped Cream

    • 1 cup heavy cream, chilled
    • 1/4 cup bourbon or dark rum (optional)
    • 1 Tbsp sugar
    • 1/4 tsp vanilla
    • Pinch salt

    Instructions

    For the Crust

    Grease 9-inch tart pan with removable bottom. Process flour, sugar, walnuts, salt, and baking powder in food processor until combined, about 5 pulses. Sprinkle butter over top and pulse

    until mixture is pale yellow and resembles coarse cornmeal, about 8 pulses.

    Sprinkle mixture into prepared pan. Press crumbs firmly into an even layer over pan bottom and up sides using bottom of dry measuring cup. Set tart pan on large plate, cover with plastic wrap, and freeze for at least 30 minutes and up to 1 week.

    Adjust oven rack to middle position and heat oven to 350 degrees. Set tart pan on baking sheet. Press double layer aluminum foil into frozen tart shell and over edges of pan and fill with pie weights. Bake until tart shell is golden brown and set, about 30 minutes, rotating sheet halfway through baking. Let tart shell cool slightly while making filling.

    For the filling

    Whisk sugar, corn syrup, butter, bourbon, vanilla, and salt in large bowl until sugar dissolves. Whisk in egg until combined. Pour filling evenly into tart shell and sprinkle with walnuts. Bake until filling is set and walnuts begin to brown, 30 to 40 minutes, rotating baking sheet halfway through baking. Let tart cool completely, about 2 hours. (Tart can be

    refrigerated for up 2 days; bring to room temperature before serving.)

    For the whipped cream

    Using stand mixer fitted with whisk, whip cream, bourbon, if using, sugar, vanilla, and salt

    on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. (Whipped cream can be refrigerated for up to 8 hours; rewhisk briefly before serving.)

    To serve, remove outer ring from tart pan, slide thin metal spatula between tart and tart pan bottom, and carefully slide tart onto serving platter or cutting board. Slice tart into pieces and serve with whipped cream.

    Recipe from America’s Test Kitchen

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    20 Responses to “Funfetti Oreo Cupcakes”

    1. #
      1
      Christina — August 28, 2013 at 6:47 am

      Happy blog birthday!! I love the idea of making these for Halloween with orange and black sprinkles…and black or cute pumpkin cupcake liners. I’m all excited to make these now. Fabulous job!

      • beantownbaker — August 28th, 2013 @ 7:25 am

        AND, you could use the Halloween Oreos that have orange filling in them if you wanted 🙂 Oh, now I’m thinking orange Oreos to get the orange/black colors. Then use just purple sprinkles. Or maybe purple and green to round out the festive Halloween colors.

    2. #
      2
      JulieD — August 28, 2013 at 7:11 am

      Happy blogiversary, Jen!!!!!!!!!! More exclamations! 🙂 these cupcakes look amazing! Congratulations on 6 great years! You’re one of the blogs I followed before starting my own! You’re amazing!

      • beantownbaker — August 28th, 2013 @ 7:27 am

        Thanks Julie! And thanks for all the exclamation points 😉 It’s crazy to think I’ve been doing this 6 years now…

    3. #
      3
      steph@stephsbitebybite — August 28, 2013 at 8:09 am

      6 years of blogging!!! These cupcakes are the perfect way to celebrate!

    4. #
      4
      Krystal R {Mrs. Regueiro's Plate} — August 28, 2013 at 9:37 am

      Happy 6th Blog-verisary!!! I can’t wait to see what the next 6 years will bring ya!! Been a loyal fan for the past 6 years or so!!

      • beantownbaker — August 28th, 2013 @ 1:38 pm

        Thanks! Who knows where life is going to take me in the next 6 years, but I hope I’m still enjoying blogging. I know I’ll still love baking 🙂

    5. #
      5
      Shannon — August 29, 2013 at 9:06 am

      what a great way to celebrate 6 delicious years!! congrats 🙂

    6. #
      6
      Melanie — August 29, 2013 at 1:04 pm

      Do you think I could make these cupcakes in advance, freeze them, and then decorate them the day of a birthday party? Or do you think the oreos inside the cupcakes would be compromised by freezing?

      • beantownbaker — September 2nd, 2013 @ 9:41 am

        I’ve never put these Oreo cupcakes in the freezer, so I’m not sure how they’d work… If you try it, please let me know how they do.

    7. #
      7
      Tracy | Pale Yellow — August 29, 2013 at 5:42 pm

      Happy Blog-o-versery! I couldn’t imagine making oreo cupcakes more festive, but you certainly did so! Sprinkles are a fantastic idea!

      • beantownbaker — September 2nd, 2013 @ 9:42 am

        Thanks 🙂

    8. #
      8
      Karen - Cinnamon Freud — August 29, 2013 at 11:46 pm

      Happy blogiversary! I love any dessert with an Oreo in it: these cupcakes seem like an excellent choice to celebrate with!

      • beantownbaker — September 2nd, 2013 @ 9:42 am

        I love Oreos in desserts too!

    9. #
      9
      Nutmeg Nanny — August 30, 2013 at 10:01 pm

      Okay, funfetti AND oreo, just stop it please 😉 this is a dream dessert!

      • beantownbaker — September 2nd, 2013 @ 9:43 am

        My thoughts exactly 😀

    10. #
      10
      Sarah C — August 30, 2013 at 10:51 pm

      Happy blogiversary! I can’t remember who recommended your blog to me, but I’m so glad they did! And I think I will definitely make these cupcakes next weekend for the first weekend of the NFL season. Last year I bought a package of black and gold sprinkles (GO STEELERS!) and I’ve been saving them for a good occasion. I also have friends who request the mini ham & cheese sandwiches every single year on kick-off weekend, though we call them butter sandwiches. These cupcakes will be a great addition to the no-diet day, haha. Thanks!

      • beantownbaker — September 2nd, 2013 @ 9:44 am

        Thanks! Great idea calling those sandwiches butter sandwiches. I’m going to have to adopt that name as well 😉 These cupcakes would be great for NFL kickoff next weekend (even if I don’t agree with your choice in teams to root for…)

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