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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    21 Responses to “Coconut Almond Cake with Blackberry Lime Curd”

    1. #
      1
      Ashley Bee (Quarter Life Crisis Cuisine) — March 21, 2013 at 9:14 am

      I am really very terrible at frosting/decorating cake :\ This came out way better than anything I could make!

      • beantownbaker — March 25th, 2013 @ 1:18 pm

        Ha – I’m pretty bad too. That’s why I love putting stuff on the sides. Coconut does a good job of hiding my sloppy decorating skills.

    2. #
      2
      Nutmeg Nanny — March 21, 2013 at 3:11 pm

      Coconut and almond, you’ve already got me reeled in 🙂 two of my favorite flavors rolled into what looks like a moist, fluffy cake. YUM

    3. #
      3
      Natalie @ Once Upon a Cutting Board — March 21, 2013 at 6:57 pm

      This cake looks so beautiful and the texture is perfect! I love curd as a filling between cake layers but i never knew the trick for preventing it from seeping out – thanks!

      • beantownbaker — March 25th, 2013 @ 1:19 pm

        Yea, it’s definitely very helpful. Even more so when you ACTUALLY do it 😉

    4. #
      4
      Megan — March 21, 2013 at 7:20 pm

      We’ve all had those cake experiences. It looks like it turned out well in the end! And it sounds delicious!

      • beantownbaker — March 25th, 2013 @ 1:20 pm

        Glad to hear I’m not the only one. I think it’s easy to get wrapped up in thinking we all need to project that all of our baking/cooking endeavors are hugely successful…

    5. #
      5
      Ashley — March 21, 2013 at 8:50 pm

      Regardless of any kitchen mishaps, this cake looks divine! Layer cakes always look so special, and the addition of fruit here makes me swooooon!

      • beantownbaker — March 25th, 2013 @ 1:20 pm

        I agree. Layer cakes always look special 🙂

    6. #
      6
      Michelle — March 22, 2013 at 7:49 am

      Oh this looks amazing. And aren’t we all our own worst critics when we bake? I can’t tell you how many times I say something is terrible and my husband looks as me like I’m crazy.

      • beantownbaker — March 25th, 2013 @ 1:21 pm

        I agree. At the end of the day, it tasted delicious and no one knew about all the issues I had with the cake. I did want to keep it real on the blog and not give anyone any false sense that things are always easy for me…

    7. #
      7
      Erica @ In and Around Town — March 22, 2013 at 9:04 am

      I always shy away from layer cakes – yours always come out well, I need some more practice I think! Your “mistakes” are great learning points – did not know about the frosting damn, but it makes so much sense!

      • beantownbaker — March 25th, 2013 @ 1:23 pm

        That’s why I wanted to talk about them. I definitely could have posted about this cake without mentioning any of the issues I had. I’m hoping they’ll help someone (myself included) to learn something for the next time they tackle a layer cake. Yours will definitely improve with practice. Mine surely are. I really want to make that coconut cake you just posted!

    8. #
      8
      Shannon — March 22, 2013 at 3:12 pm

      i’m always hard on myself too, but you wouldn’t know by the taste i’m sure! looks absolutely wonderful, not to mention i’m drooling over the flavor combo 🙂

      • beantownbaker — March 25th, 2013 @ 1:24 pm

        I agree, I think we all are. I wanted to keep it real with this post in case anyone else found it to be a difficult set of recipes…

    9. #
      9
      Rosie @ Blueberry Kitchen — March 23, 2013 at 4:18 am

      Yum, your cake looks so delicious and I really love the sound of the blackberry lime curd!

    10. #
      10
      Laura Dembowski — April 26, 2013 at 2:37 pm

      I love coconut cake, and blackberries are my favorite fruit. Such a great idea to put them together. This cake is gorgeous! I would happily take a large slice . . . or maybe the whole thing 😉

      • beantownbaker — April 27th, 2013 @ 10:02 am

        Then you would definitely love this cake!

    11. #
      11
      Kristina Koranek — August 10, 2013 at 9:06 pm

      Could anyone post the blackberry lime curd recipe? The link is no longer working.

      Thanks!

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