Pecan and Coffee Tarts
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 33 min.
Ready in
Ingredients
for
8
- For Crust
- 1 box refrigerated Pie crust (Pillsbury® recommended)
- 4 aluminum Tart pan (4 1/2-inch)
- flour (for work surface)
- For Pie Filling
- 2 eggs
- ½ cup granulated sugar
- ½ cup corn syrup
- ¼ cup freshly brewed Coffee (may substitute coffee-flavored liqueur)
- ¼ tsp salt
- 1 tsp pure vanilla extract
- 1 ¼ cups Walnut
Preparation steps
1.
Soften crusts as directed on box.
2.
Preheat oven to 375º F. On a lightly floured work surface, unroll both pie crusts and gently roll out the dough. Using a 4 1/2-inch round cutter, cut out 4 rounds from each crust. Fit the rounds into each of the foil tart pans and prick the bottoms and sides with a fork. Place tart pans on a cookie sheet.
3.
Bake pastry shells for 6 to 8 minutes.
4.
Meanwhile, in a large bowl, beat the eggs with a wire whisk. Beat in the sugar, corn syrup, coffee, salt and vanilla.
5.
Remove partially baked pastry shells from the oven. Arrange pecans evenly in the pastry shells. Ladle egg mixture evenly over the pecans. Return tarts to oven and bake 16 to 20 minutes longer or until the center is set and the crust is golden brown.
6.
Cool on wire racks for 30 to 40 minutes. Remove tarts from foil pans and serve.
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