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Tart: Espresso Pecan Tart

Source of Recipe

Rhonda Arno


List of Ingredients

Pastry:
2 cups flour
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup cold, unsalted butter, cut up
2 large egg yolks
5 tablespoons ice water

Filling:
1 teaspoon instant espresso powder
1 tablespoon boiling water
2 large eggs, lightly beaten
2/3 cup firmly packed brown sugar
2/3 cup light corn syrup
2 tablespoons butter, melted
2 tablespoons coffee-flavored liqueur
1/2 teaspoon vanilla extract
2 cups pecan halves, toasted

Coffee whipped cream:
1 cup whipping cream
2 tablespoons powdered sugar
2 tablespoons coffee-flavored liqueur
Chocolate covered coffee beans



Recipe

Prepare pastry: Combine flour, sugar and salt in a medium bowl. With pastry blender, cut in butter until mixture resembles coarse crumbs. Blend egg yolks and ice water in bowl. Add yolk mixture, tossing with fork until pastry just begins to hold together.
Shape pastry into ball, kneading lightly. Flatten into disk. Wrap and refrigerate 1 hour or overnight.
Preheat oven to 425 degrees.
On lightly floured surface, roll pastry to 14 inch circle and fit into 12-inch tart pan with removable bottom.
Trim pastry to 1/2 inch above edge; fold excess inward and press edge up to extend 1/4 inch above side of pan. Freeze 15 minutes.
Line frozen pastry shell with foil and fill with dried beans. Bake for 10 minutes. Remove foil and beans.
Bake 8 to 10 minutes more or until golden. Cool on wire rack.
Reduce oven temperature to 350 degrees.
Prepare filling: Dissolve espresso in boiling water in bowl. Whisk in eggs, sugar, corn syrup, melted butter, liqueur and vanilla until combined. Stir in pecans.
Spoon filling into tart shell. Bake 30 to 35 minutes, until filling is set. Cool, then remove from pan.
For coffee whipped cream, mix all ingredients together and beat to soft peak stage.
Serve with coffee whipped cream and garnish with chocolate covered coffee beans.
YIELD: 12 Servings