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

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    20 Responses to “Cookie Dough Brownies”

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      1
      stephchows — December 7, 2009 at 4:34 pm

      this is such a fantastic idea!! I would make cookie dough batter with my friends in middle school… leave out the eggs, and just eat it with a spoon LOL so good!

    2. #
      2
      nutmegnanny — December 7, 2009 at 4:52 pm

      This looks awesome! Since I’m a huge fan of cookie dough I know I will love this recipe 🙂

    3. #
      3
      Lauren — December 7, 2009 at 7:12 pm

      Ha – my husband loves the dough more than the cookie as well. I starred these – DEFINITELY making them soon.

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      We Are Not Martha — December 7, 2009 at 8:06 pm

      Oooh these look delicious!! And combine the best of 2 worlds 🙂

      Sues

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      laurasrecipecollection — December 8, 2009 at 12:17 am

      holy cow! cookie dough + brownie? I think I’m in heaven

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      Justin — December 8, 2009 at 4:21 am

      what a cool idea for the cookie dough layer. i used to make raw cookie dough (with egg beaters) and keep it in the freezer just for snacking

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      oneordinaryday — December 8, 2009 at 1:51 pm

      Yum. I made a similar recipe but I put a thin chocolate ganache on top. It’s one of the best recipes I’ve posted, but I’m a sucker for that raw dough.

      I think I might have to agree with your bro and hubby. I love chocolate chip cookies, but it’s the dough that makes me weak in the knees! This recipe is right up my alley.

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      Jelli Bean — December 8, 2009 at 3:43 pm

      These look great! I also let my husband lick the beaters, but occasionally I slink behind the counter beside the sink and keep all the batter for myself. He’s usually too involved with TV to even notice.

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      Ingrid — December 10, 2009 at 6:33 pm

      LOL, oh my gosh! I just noticed this had a anti-Weight Watchers label. How funny!

      Those look insanely good!!Thanks for sharing the recipe!
      ~ingrid

    10. #
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      e — December 11, 2009 at 12:42 pm

      My high school made cookie dough covered brownies back in the day. They had a cult following and always sold out before the last lunch period. I never understood why you needed the brownie when a spoon works just fine.

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      laquillen — December 11, 2009 at 2:32 pm

      Oh man. So sinful. Reminds me of the Ben & Jerry’s Ice Cream “Half Baked. Half brownie, half cookie dough. I can’t say no to that stuff.

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      whatwelovemost — December 11, 2009 at 2:55 pm

      Yummmm!! Oh my goodnessIsao adore cookie dough… This combination is beautiful!

    13. #
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      Peggy — December 13, 2009 at 11:46 am

      sounds delicious!

    14. #
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      Miss Yunks — December 15, 2009 at 5:30 pm

      these brownies looked so good I tried to make them myself! I love cookie dough AND brownies – perfect combo! Yours look much better of course. Here are mine: http://foodiesatworkdotcom.blogspot.com/2009/12/cookie-dough-brownies.html

    15. #
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      Liesl — December 15, 2009 at 6:01 pm

      YUM! These sound great!

    16. #
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      A & W — December 30, 2009 at 8:53 am

      AHHHH these look amaaazzzinnngggg. A little late in finding these but yeah I’m gonna need to make them.
      -Whitney

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      A & W — December 30, 2009 at 8:53 am

      AHHHH these look amaaazzzinnngggg. A little late in finding these but yeah I’m gonna need to make them.
      -Whitney

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      bcallegra — January 11, 2010 at 12:27 am

      I just made these and they got rave reviews at work! Definitely a keeper – thanks, as always, for sharing a great recipe and photos!

    19. #
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      Jade — April 15, 2010 at 6:27 pm

      The best of both worlds!! These look awesome.

    20. #
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      PIYALI CHATTERJEE — October 19, 2016 at 12:20 am

      AWESOME,,,,,,,,,,,,Thank you.

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