The Coffee Pecan Tart is a rich, flavorful dessert perfect for the end to any fall meal. Made with pecans and the morning coffee, the crunchy texture on top blends with the smooth tart below. When you add whipped cream or vanilla ice cream, you can achieve the perfect balance of strong and smooth flavors.
Ingredients
- 2 cups all-purpose flour
- 2/3 cup confectioner sugar
- ¾ cup butter, cut into pieces
- 1 egg
- ¼ granulated sugar
- ¼ cup light corn syrup
- 2 Tbsp. strong, cold coffee
- Dash of salt
- ½ tsp vanilla
- ½ cup pecans, chopped
Directions
Spread pecans in a single layer on a shallow, ungreased baking sheet. Bake 5-8 minutes until light brown. Stir occasionally. Allow them to cool completely.
Using the pulse setting on a food processor, blend flour, confectioner sugar, and butter until you have a coarse meal texture. Pat evenly into bottom and up the side of a greased tart pan. Bake 6-8 minutes (edges should be slightly browning).
In a medium bowl, beat egg with whisk. Gradually beat in granulated sugar, corn syrup, coffee, salt, and vanilla.
Arrange pecans evenly in the tart crust. Pour egg mixture evenly over pecans. Return filled tart to the oven and bake an additional 10-12 minutes (crust should be golden brown and filling center set).
Cool tart on a wire rack for at least 30 minutes. Top with ice cream or whipped cream.
