- Preheat oven to 350. Lightly butter the bottom of a 11-inch tart pan.
- In the bowl of a food processor, add the walnuts and process until nuts are finely ground. (Be careful not to over-process which will result in nut butter.) Reserve 1 tablespoon of ground walnuts for garnish. Transfer the remaining walnuts to a large mixing bowl.
- In the bowl of a stand mixer with a paddle attachment, beat egg yolks until they become fluffy and the color turns a pale yellow, about 4 minutes. Gradually beat in ⅔ cup coconut sugar and mix until sugar is dissolved and well blended. Add to the ground walnuts and stir well with a wooden spoon. Clean and dry stand mixer bowl in preparation for beating the egg whites.
- In the bowl of a stand mixer with the whisk attachment, whisk the egg whites until soft peaks form. Gently fold egg whites, half at a time, into the walnut mixture. Transfer to prepared tart pan.
- Bake for 20-25 minutes, until top becomes golden brown and tester comes out clean. Cool completely before layering the coffee coconut cream. (Cake will fall slightly as it cools.)
- Scoop the solid portion of the canned coconut cream and add to the bowl of a stand mixer.
- In a small bowl, whisk together the instant espresso and 1 tablespoon of the remaining coconut liquid from the can. Whisk until coffee is completely dissolved.
- Whisk together coconut cream, espresso mixture, powdered coconut sugar, maple syrup, and vanilla. Continue whisking until coconut cream is light and fluffy. Spread on top of cooled walnut layer and sprinkle with reserved ground walnuts and additional chopped walnuts. Serve immediately or store in refrigerator to serve later. Keeps well for several days in the fridge.
Recipe by Gather & Dine - see it here.