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1
Combine flour, brown sugar and salt in medium bowl.
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2
Add butter and cut in with fingers or pastry blender until mixture resembles coarse meal.
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3
Beat egg yolk and water in small bowl to blend.
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4
Pour over flour mixture.
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5
Stir with fork until mixture forms dough.
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6
Gather into ball; flatten into disk.
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7
Wrap dough and chill until firm, at least 30 minutes.
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8
Preheat oven to 400F.
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9
Roll dough out on lightly floured surface to 12-inch- diameter round.
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10
Roll up on rolling pin and transfer to 9-inch-diameter tart pan with removable bottom.
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11
Fit dough into pan and trim edges.
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12
Freeze until firm, about 20 minutes.
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13
Bake crust until golden brown, piercing with toothpick if crust bubbles, about 15 minutes.
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14
Cool slightly.
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15
Maintain oven temperature.
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16
Place walnuts on cookie sheet and toast in oven until just golden brown and fragrant, about 8 minutes.
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17
Cool.
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18
Reduce oven temperature to 350F.
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19
Dissolve instant coffee in 2 tablespoons water in large bowl.
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20
Add brown sugar and whisk until smooth.
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21
Whisk in eggs, corn syrup, butter and salt.
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22
Stir in walnuts.
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23
Pour filling into prepared crust and bake until set, about 30 minutes.
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24
Cool tart on rack.
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25
(Tart can be prepared 6 hours ahead.
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26
Cover loosely and let stand at room temperature.)
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27
Dissolve instant coffee in 1 teaspoon water in small bowl.
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28
Whip cream and sugar until medium-soft peaks form.
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29
Add coffee mixture and continue beating until stiff peaks form.
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30
Serve tart with whipped cream.
