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 “Sugar Cookie Ice Cream”

    1. #
      1
      Eva @ Eva Bakes — June 14, 2013 at 7:47 am

      Looks great – I love all the sprinkles! 🙂

    2. #
      2
      Erin @ The Spiffy Cookie — June 14, 2013 at 9:15 am

      I don’t think I’ve ever made ice cream with coconut milk. I’ll have to remember to try this next time I want to make ice cream! which is often, but I already have three flavors in my freezer right now haha.

      • beantownbaker — June 14th, 2013 @ 9:47 am

        Wow three flavors in there at once! You should definitely try using coconut milk. It’s very creamy.

    3. #
      3
      Shannon — June 14, 2013 at 9:28 am

      i really need to get my ice cream maker base in the freezer 🙂 yum!

      • beantownbaker — June 14th, 2013 @ 9:47 am

        Mine goes right back in the freezer once it gets washed so it’s always at the ready!

    4. #
      4
      Ashley Bee (Quarter Life Crisis Cuisine) — June 14, 2013 at 11:37 am

      I never thought to make ice cream with coconut milk! What an awesome idea!

      • beantownbaker — June 14th, 2013 @ 11:45 am

        It’s pretty much the only way I make ice cream. SO GOOD.

    5. #
      5
      Jennifer @ Peanut Butter and Peppers — June 15, 2013 at 8:05 am

      Yummy! What delicious looking ice cream!! I want a bowl and it’s only 6am!

      • beantownbaker — June 15th, 2013 @ 11:44 am

        Ice cream is an acceptable breakfast food 😉

    6. #
      6
      iceman — June 15, 2013 at 4:55 pm

      vanilla Beans Are In The Directions But Not The Ingredients…Should They Be Included?

      • beantownbaker — June 15th, 2013 @ 5:21 pm

        Sorry about that. There are no vanilla beans in this ice cream. I have fixed the recipe instructions to reflect that.

    7. #
      7
      natalie@thesweetslife — June 17, 2013 at 1:17 pm

      fun way to use up leftovers 🙂

    8. #
      8
      Nutmeg Nanny — June 18, 2013 at 9:50 pm

      This recipe is great! The ice cream looks absolutely delicious 🙂

    9. #
      9
      TiffanyAzure@CremedelaCrumb — June 19, 2013 at 9:34 pm

      So excited to try this with coconut milk! It looks super yummy! Pinning! 🙂

    10. #
      10
      Jen @ Baked by Jen — June 24, 2013 at 12:11 pm

      What a fun combo! Now, I need to decide whether to make your sugar cookie or your snickerdoodle ice cream first!

      • beantownbaker — June 24th, 2013 @ 3:47 pm

        Oh – that’s a tough call! They’re both good.

    11. #
      11
      jaime @ laviejaime — June 25, 2013 at 8:56 am

      sounds delicious!

    12. #
      12
      cassie@choclateandmore — June 29, 2013 at 6:45 am

      I love sugar cookies and putting them in ice cream was a great idea so i just had to include it in my ice cream round up. Happy Fourth of July!

      • beantownbaker — July 3rd, 2013 @ 5:00 pm

        Happy 4th to you too! Thanks for featuring my ice cream in your roundup.

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