1 c Unbleached all purpose flour
1 tb Dark brown sugar
1/4 ts Salt
6 tb Chilled unsalted butter; cut
; pieces (3/4 stick)
1 lg Egg yolk
1 tb Ice water
1 1/4 c Chopped walnuts; (about 5
2 tb Instant coffee granules
2 tb Water
1/2 c Firmly packed dark brown
3 lg Eggs
1/2 c Light corn syrup
1/4 c Unsalted butter; melted,
1/8 ts Salt
1 ts Instant coffee granules
1 ts Water
1 c Chilled whipping cream
2 tb Powdered sugar
Combine flour, brown sugar and salt in medium bowl. Add butter and cut in
with fingers or pastry blender until mixture resembles coarse meal. Beat
egg yolk and water in small bowl to blend. Pour over flour mixture. Stir
with fork until mixture forms dough. Gather into ball; flatten into disk.
Wrap dough and chill until firm, at least 30 minutes.
Preheat oven to 400F. Roll dough out on lightly floured surface to 12-inch-
diameter round. Roll up on rolling pin and transfer to 9-inch-diameter tart
pan with removable bottom. Fit dough into pan and trim edges. Freeze until
firm, about 20 minutes. Bake crust until golden brown, piercing with
toothpick if crust bubbles, about 15 minutes. Cool slightly. Maintain oven
Place walnuts on cookie sheet and toast in oven until just golden brown and
fragrant, about 8 minutes. Cool. Reduce oven temperature to 350F.
Dissolve instant coffee in 2 tablespoons water in large bowl. Add brown
sugar and whisk until smooth. Whisk in eggs, corn syrup, butter and salt.
Stir in walnuts. Pour filling into prepared crust and bake until set, about
30 minutes. Cool tart on rack. (Tart can be prepared 6 hours ahead. Cover
loosely and let stand at room temperature.)
Dissolve instant coffee in 1 teaspoon water in small bowl. Whip cream and
sugar until medium-soft peaks form. Add coffee mixture and continue beating
until stiff peaks form.
Serve tart with whipped cream.