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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    23 Responses to “Red Velvet Cheesecake Cake Truffles”

    1. #
      1
      Fun and Fearless in Beantown — January 4, 2011 at 5:25 pm

      I can’t barely bake so the idea of finding a creative way to use leftovers astounds me. This looks AWESOME!

    2. #
      2
      Maria — January 4, 2011 at 5:33 pm

      Gorgeous truffles!

    3. #
      3
      Justin — January 4, 2011 at 5:34 pm

      I love red velvet… these look amazing.

    4. #
      4
      Megan — January 4, 2011 at 5:35 pm

      I’ll have to remember this… I often have leftover cake too. They looks so pretty!

    5. #
      5
      EliFla — January 4, 2011 at 5:37 pm

      This is a very good recipe…thanks and happy new year, ciao Flavia

    6. #
      6
      Sue — January 4, 2011 at 6:03 pm

      These are so pretty! Great for valentine’s day:)

    7. #
      7
      Blog is the New Black — January 4, 2011 at 6:14 pm

      These look so wonderful! Love the vibrant red!

    8. #
      8
      ann — January 4, 2011 at 7:04 pm

      These look so good. Wonderful idea.

    9. #
      9
      Tara — January 4, 2011 at 10:29 pm

      Okay this is just hilarious! My grandma purchased a frozen Cheesecake Factory Red Velvet Cheesecake for Christmas. I took the remaining pieces home to make into balls, which we served at my new years eve party. SO good!

    10. #
      10
      Rhondi — January 4, 2011 at 11:12 pm

      Amazing as usual! I tagged you on my blog to answer some questions:
      http://bigmamashomekitchen.blogspot.com/2011/01/my-weekday-morning-routineand-ive-been.html

      Have a great day! Rhondi

    11. #
      11
      Daisy — January 5, 2011 at 2:47 am

      you are a genius! Such a great idea to use leftover and maintain portion control.

    12. #
      12
      KcomeKarolina — January 5, 2011 at 2:33 pm

      oh they look so yummi!!!

      xoxo from rome
      K.
      http://kcomekarolina.blogspot.com/

    13. #
      13
      Chelsea — January 5, 2011 at 7:35 pm

      Such a good idea, these look so good! I love the red velvet and cheesecake combo. You’re blog is awesome 🙂

    14. #
      14
      We Are Not Martha — January 5, 2011 at 8:34 pm

      Wow, these are so beautiful! Best way to use leftovers EVER! And who knew you could do so much with red velvet!

      Sues

    15. #
      15
      Caroline — January 6, 2011 at 4:36 pm

      It’s not over-indulging because you’re able to stop at one. I would probably have eaten half a dozen of them, they look so good! What a great way to jazz up ‘leftovers’!

    16. #
      16
      Boston Food Diary — January 7, 2011 at 4:04 pm

      What a FANTASTIC idea!!!! These look beyond amazing!!

    17. #
      17
      Elina (Healthy and Sane) — January 7, 2011 at 9:09 pm

      I remember the post about that cake. I really want to make it some day! The idea of turning some leftovers into truffles is pure genius! 😀

    18. #
      18
      Shannon — January 8, 2011 at 1:54 am

      ooh, what a creative way to deal with the cake 🙂

    19. #
      19
      Bridget — January 9, 2011 at 4:51 pm

      I’m picky about what I bring in to work too. It bugs me when people bring in things that are clearly gnawed on, you know? This is the perfect way to reportion leftover cake into easily sharable treats.

    20. #
      20
      Carolyn Jung — January 10, 2011 at 4:56 pm

      Wives always know best! LOL
      Glad you made him “eat” his words, so to speak. The truffles are so adorable and perfect for Valentine’s Day.

    21. #
      21
      sheila @ Elements — January 19, 2011 at 7:19 pm

      They’re adorable!!! They’d make a perfect Valentine treat too!!

    22. #
      22
      P way — October 15, 2014 at 8:07 pm

      So…. Don’t mean to appear ignorant, but some of us have NOT made cake balls from left over cake, please be more specific in your discourse, please.

    23. #
      23
      Angela + Payton — October 1, 2018 at 6:35 pm

      ummm this cake failed. We followed the recipe to the t and it deflated and tasted bad. This recipe was extremely watery and gross and soggy. It fell apart quickly. Thanks!

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