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Coffee and Walnut Tart with Cappuccino Cream

Desserts

Coffee and Walnut Tart with Cappuccino Cream

Name: Coffee and Walnut Tart with Cappuccino Cream
Prep time: 35 min
Cook time: 30 min
Yield: 10
Ingredients: For the Tart; 1 packet (350g) sweet short pastry; 200g butter, softened; 1 cup Chelsea Demerara Sugar; 4 eggs; 2 tablespoons sweetened coffee essence; ¾ cup self raising flour; 1 ½ cups finely chopped walnuts; ½ cup walnut halves or pieces; Chelsea Icing Sugar to dust; For the Cappuccino Cream; 300 ml cream; 2 tablespoons sweetened coffee essence; 1 tablespoon Chelsea Icing Sugar

Preparation

35 mins

Bake

30 mins

Difficulty

Easy

Servings

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Ingredients
Method

Ingredients

For the Tart

1 packet (350g) sweet short pastry
200g butter, softened
1 cup Chelsea Demerara Sugar
4 eggs
2 tablespoons sweetened coffee essence
¾ cup self raising flour
1 ½ cups finely chopped walnuts
½ cup walnut halves or pieces
Chelsea Icing Sugar to dust

For the Cappuccino Cream

300 ml cream
2 tablespoons sweetened coffee essence
1 tablespoon Chelsea Icing Sugar

Chelsea Products in Recipe

Demerara Sugar

Demerara (pronounced...

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Icing Sugar

Icing sugar can also be...

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Method

For the Tart: Preheat oven to 180°C. Spray a 22 cm round x4 cm deep loose-bottom fluted tart tin with non-stick baking spray.

Roll out the pastry to line the tin. Chill the pastry-lined tin in the fridge for 15 minutes then line the pastry with scrunched up tin foil and bake blind for 10 minutes. Carefully remove the foil and bake a further 10 minutes.

Meanwhile, beat the butter and sugar until fluffy and well combined. Add the eggs, one at a time, and the coffee essence. Fold in the flour and chopped walnuts. Spoon this mixture into the precooked tart case, smoothing the surface and sprinkling with the extra walnut halves or pieces.

Bake for 30 to 35 minutes until the filling is firm, puffed up and set.

Cool in the tin then remove and dust with icing sugar. Serve in wedges or slices with espresso cream.

For the Cappuccino Cream: Whip all three ingredients together until thick but not too firm. Serve with wedges of tart. Any leftover cream is delicious stirred into coffee.