+

Espresso-Walnut Tartlets

Ingredients (12)

Graham Cracker Crust:

  • 11 whole graham crackers (to yield about 1 1/3 cups crumbs)
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons granulated sugar
  • Pinch of salt

Filling:

  • 10 tablespoons (1 1/4 sticks) unsalted butter
  • 1/2 cup plus 2 tablespoons firmly packed dark brown sugar
  • 1/2 cup light corn syrup
  • 1/4 cup heavy cream
  • 2 1/4 cups walnuts pieces
  • 1 tablespoon instant espresso powder
  • Pinch of salt
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

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.

Get The Cookbook

Instructions

  1. 1To make the crust, preheat the oven to 350°F. 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.)
  2. 2To make 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.
  3. 3Scrape 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.

Excerpted from Icebox Desserts, by Lauren Chattman. © 2005, used by permission from The Harvard Common Press.

Load Comments

Recommended from Chowhound

The Best of Pumpkins: Why They're the Ultimate Fall Fruit
Guides

The Best of Pumpkins: Why They're the Ultimate Fall Fruit

by Jen Wheeler | It's fall, which means its time to pay tribute to that iconic mascot of the season. As a food, as...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

9 Fall Salads That Put a Fresh Spin on Autumn Produce
Recipe Round-Ups

9 Fall Salads That Put a Fresh Spin on Autumn Produce

by Pamela Vachon | These healthy fall salad recipes will keep you eating well all autumn, and cast your favorite fall...