coffee pecan tarts
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- 1 box refrigerated pie crusts, softened as directed on box
- 4 foil tart pans (4 1/2 to 5 inch)
- coarse sugar or granulated sugar
- 1 egg
- 1/4 cup granulated sugar
- 1/4 cup light corn syrup
- 2 tablespoons coffee-flavored liqueur or cold strong coffee
- dash salt
- 1/2 teaspoon vanilla
- 1/2 cup pecan halves
- 1/2 cup whipped cream or whipped topping, if desired
1Heat oven to 375°F. On lightly floured surface, unroll pie crust. With 4 1/2-inch round cutter, cut 4 rounds from crust. Fit rounds in bottoms and 1/2 inch up sides of foil tart pans. With fork, prick bottoms and sides generously. Place pans on ungreased cookie sheet
2If desired, cut small star shapes from remaining pie crust pieces; place on same cookie sheet with tart pans. Prick stars with fork; sprinkle lightly with coarse sugar.
3Bake tart shells and stars 6 to 8 minutes or just until shells are dry and stars are golden brown. Meanwhile, in medium bowl, beat egg with wire whisk. Beat in 1/4 cup granulated sugar, the corn syrup, liqueur, salt and vanilla.
4Remove partially baked tart shells and baked stars from oven. Remove stars from cookie sheet. Arrange pecans evenly in tart shells. Pour egg mixture evenly over pecans. Return tarts to oven; bake 16 to 20 minutes longer or until crusts are golden brown and center is set.
5Cool on cooling rack 30 minutes. Remove tarts from pans. To serve, top each tart with whipped cream, and garnish with pie crust stars.