Espresso Walnut Tartlets

"Espresso powder is one of my favorite flavor boosters. It instantly enlivens the flavor of so many ingredients, including the rich nut filling of these little tarts. I like the way these individual tarts look, but if you prefer, you can make one 8-inch tart rather than four 4-inch tarts. A little scoop of ice cream is essential-I like coffee best, but chocolate and vanilla are yummy, too."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
12
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • To make the crust, preheat the oven to 350*. Process the graham crackers into fine crumbs in a food processor, then add the melted butter, granulated sugar, and salt and process until all the crumbs are moistened. Press evenly into the bottoms of four 4-inch tartlet pans with removable bottoms, or one 8-inch tart pan with a removable bottom, and all the way up the side of the pan(s), packing it tightly with your fingertips so it is even and compacted. Bake until crisp, 5 to 7 minutes. Let cool completely on a wire rack. (The crusts can be wrapped in plastic and frozen for up to 1 month.).
  • To make the filling, combine the butter, brown sugar, and corn syrup in a medium-size heavy saucepan and bring to a boil, stirring frequently. Stir in the cream, walnuts, espresso powder, and salt and return to a boil. Reduce the heat to medium-low and cook at a simmer (not a boil), stirring occasionally, for 12 minutes.
  • Scrape the hot filling into the prepared tartlet shells. Let cool to room temperature. Cover with plastic wrap and refrigerate until completely set, at least 3 hours and up to 1 day, before serving.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes