For the Tart:
1 packet (350g) sweet short pastry
200g butter, softened
1 cup Chelsea Demerara Sugar
4 eggs
2 tablespoons sweetened coffee essence
3/4 cup self raising flour
1 1/2 cups finely chopped walnuts
1/2 cup walnut halves or pieces
Chelsea Icing Sugar to dust

For the Cappuccino Cream:
300 ml cream
2 tablespoons sweetened coffee essence
1 tablespoon Chelsea Icing Sugar

For the Tart:
Preheat oven to 180°C. Spray a 22 cm round x4 cm deep loose-bottom fluted tart tin with non-stick baking spray.

Roll out the pastry to line the tin. Chill the pastry-lined tin in the fridge for 15 minutes then line the pastry with scrunched up tin foil and bake blind for 10 minutes. Carefully remove the foil and bake a further 10 minutes.

Meanwhile, beat the butter and sugar until fluffy and well combined. Add the eggs, one at a time, and the coffee essence. Fold in the flour and chopped walnuts. Spoon this mixture into the precooked tart case, smoothing the surface and sprinkling with the extra walnut halves or pieces.
Bake for 30 to 35 minutes until the filling is firm, puffed up and set.

Cool in the tin then remove and dust with icing sugar. Serve in wedges or slices with espresso cream.

For the Cappuccino Cream:
Whip all three ingredients together until thick but not too firm. Serve with wedges of tart. Any leftover cream is delicious stirred into coffee.