Espresso Pecan Tart
Author: unknown
Prep time: 30 mins
Cook time: 48 mins
Total time: 1 hour 18 mins
  • Crust:
  • 2 cups all purpose flour
  • 3 tablespoons sugar
  • ¼ teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, cold and cut into pieces
  • 2 large egg yolks
  • 5 tablespoons ice water
  • Filling:
  • 1 teaspoon instant espresso powder
  • 1 tablespoon hot water
  • 2 large eggs, lightly beaten
  • ⅔ cup light brown sugar
  • ⅔ cup light corn syrup
  • 2 tablespoons butter, melted
  • 2 tablespoons Kahlua liquor
  • ½ teaspoon vanilla extract
  • 2 cups pecan halves, toasted
  • Kahlua whipped cream:
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners sugar
  • 2 tablespoons Kahlua liquor
  1. For the crust:
  2. Place flour, sugar and salt in food processor fitted with metal blade. Pulse until combined. Add butter and pulse on/off until mixture resembles coarse meal. Blend egg yolks and water together. Pour into feed tube of food processor while machine is running. Pulse on/off just until mixture stays together.
  3. Form into disc and wrap in wax paper. Refrigerate for an hour.
  4. Preheat oven to 425°. Set aside 11” tart pan with removable bottom.
  5. Roll out pastry between sheets of wax paper until the circle measures 14”. Spray tart pan with nonstick cooking spray and transfer crust to pan. Fold additional crust into tart shell to reinforce edge. Smooth seams. Prick bottom with fork. Freeze for 15 minutes.
  6. Place aluminum foil into shell and fill with beans. Bake for 10 minutes. Remove beans and bake for 8-10 more minutes.
  7. For the filling:
  8. Lower oven temperature to 350°.
  9. Dissolve espresso in hot water. In a large bowl, whisk eggs, sugar, corn syrup, melted butter, Kahlua and vanilla. Stir in pecans.
  10. Transfer filling into tart shell. Bake at 350° for 30 minutes. Cool on wire rack. Refrigerate for several hours.
  11. Place tart on a paper towel to secure and push tart up so side of pan slides down. May either serve tart on bottom of pan or transfer tart off of pan bottom. To do this, use a long straight edge metal spatula to run between tart and pan. Gently slide tart onto serving plate.
  12. For the Kahlua whipped cream:
  13. Combine whipping cream, confectioners sugar and Kahlua in large mixing bowl. Beat until stiff peaks form.
  14. Dollop whipped cream over each slice of Espresso Pecan Tart.
Additional time is needed to allow dough to rest and then freeze.
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