Recipe by looneytunesfan
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.
Graham Cracker Crust
- 11 whole graham crackers (to yield about 1 1/3 cups crumbs)
- 3 tablespoons unsalted butter, melted
- 2 teaspoons granulated sugar
- 1 pinch salt
- 10 tablespoons unsalted butter
- 1⁄2 cup firmly packed dark brown sugar, plus
- 2 tablespoons firmly packed dark brown sugar
- 1⁄2 cup light corn syrup
- 1⁄4 cup heavy cream
- 2 1⁄4 cups walnut pieces
- 1 tablespoon instant espresso powder
- 1 pinch salt
Directions See How It's Made
- 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.