COFFEE TART RECIPE RECIPES

Steps:

• Heat oven to 450°F. Place pie crust in ungreased 10-inch tart pan with removable bottom or 9-inch glass pie plate; press in bottom and up side of pan. Trim edges if necessary. Generously prick crust with fork. In small bowl, mix cookie crumbs, flour, brown sugar and instant coffee. Using fork or pastry blender, cut in butter until mixture is crumbly. Sprinkle over bottom of pie crust-lined pan. Bake 12 to 16 minutes or until light golden brown. Cool completely, about 30 minutes.
• In large bowl, beat powdered sugar, cream cheese and vanilla until well blended. Add chocolate; beat until smooth. Gradually add whipping cream, beating until firm peaks form. Spread filling into crust. Refrigerate 2 to 3 hours. Remove side of pan; garnish as desired. Cover and refrigerate any remaining tart.

Steps:

• For the pastry, put the flour and salt in a food processor fitted with a metal blade. Whizz for a few seconds. Add the cubes of butter and pulse until the mixture has the texture of coarse breadcrumbs.
• Using a fork, mix the egg with the icing sugar and vanilla. Add to the flour and butter mixture, and pulse in short bursts until it starts to clump. Stop before it forms a single clod around the spindle. Tip on to a work surface and press together into a coherent ball - a matter of a few seconds. Don't over-handle or the pastry will be tough. Flatten the ball slightly, wrap in cling film and put in the fridge for 20 minutes.
• On a well-floured surface, roll out the pastry to a circle about 3mm thick (roughly as thick as a £1 coin). Turn it 90 degrees after each roll to stop it sticking. Carefully roll one end around your rolling pin and lift into a loose-bottomed round 23cm tart tin. Gently ease the pastry into the corners, trying not to stretch it. Trim the edges, leaving a 2cm over-hand. Prick the bottom all over with a fork and place in the fridge for 1 hour. While it's chilling, place a flat baking sheet in the oven and heat to 180°C/fan oven 160°C/mark 4.
• Line the pastry with a circle of baking parchment and baking beans. Bake for 15 minutes, then remove the paper and beans and bake for 5 more minutes until the base is dry and just colouring. Trim the sides with a sharp knife.
• For the filling, put the walnuts in a food processor and whizz to a fine powder. In a separate bowl, beat the eggs with the sugar, salt, vanilla and orange zest, then beat in the cream, espresso and walnuts. Pour into the prepared tart case and return to the oven for 25-30 minutes, until just set. Remove and cool. Dust with icing sugar and decorate wtih extra walnut halves and chocolate coffee beans, if using.