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 (2⅓ 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
These look awesome!
Did it take a long time to get the ice cream to freeze?
Janna,
I let it set in the ice cream about 30 minutes between each step. I wasn’t in a big hurry and 30 minutes was perfect.
I love the last photo, the way the ice cream has so perfectly filled the liner and the way the frosting swirls on top. And that frosting sounds fabulous! I am going to try it on my Chile Variado Cupcakes for an extra spicy combination.
This was a REAALLY good idea!
I love cookie-dough anything. 🙂
I totally do the mush thing too! In fact, for all my birthdays as I kid I would ask for cake mush, which meant my mom would take my slice of cake and ice cream and mash it up for me with a fork. The amazing thing is that while I would be full after a slice of cake and a scoop of ice cream, I can eat double that when in mush form. Yum!
That’s awesome Katie – glad I’m not the only cake mush eater out there!
This is insane! And by insane, I mean TOTALLY AWESOME! COME ON!!!! I am SO making these!
What an awesome idea! How do you store them – does the cake part get too cold if you freeze them?
Hillary
Chew on That
These are so incredible – Love them!!!
Hillary – I kept them in the freezer. It did make the cake part cold, but I’m personally a fan of cold/frozen cake anyways.