We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Coffee-Pecan Tarts

A coffee lover's dream treat, these single-serving tarts are like mini pecan pies infused with a dash of rich coffee flavor.

(2)
(0)
Save and Share
  • prep time 25 min
  • total time 1 hr 15 min
  • ingredients 11
  • servings 4
 

Ingredients

Crust

1
box Pillsbury® refrigerated pie crusts, softened as directed on box
4
foil tart pans (4 1/2 to 5 inch)
Coarse sugar or granulated sugar

Filling

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

Serve With, if desired

1/2
cup whipped cream or whipped topping, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat 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.
  • 2 If 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.
  • 3 Bake tart shells and stars 6 to 8 minutes or just until shells are dry and stars are golden brown.
  • 4 Meanwhile, in medium bowl, beat egg with wire whisk. Beat in 1/4 cup granulated sugar, the corn syrup, liqueur, salt and vanilla.
  • 5 Remove 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.
  • 6 Cool on cooling rack 30 minutes. Remove tarts from pans. To serve, top each tart with whipped cream, and garnish with pie crust stars.
  • 1 Heat 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.
  • 2 If 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.
  • 3 Bake tart shells and stars 6 to 8 minutes or just until shells are dry and stars are golden brown.
  • 4 Meanwhile, in medium bowl, beat egg with wire whisk. Beat in 1/4 cup granulated sugar, the corn syrup, liqueur, salt and vanilla.
  • 5 Remove 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.
  • 6 Cool on cooling rack 30 minutes. Remove tarts from pans. To serve, top each tart with whipped cream, and garnish with pie crust stars.

EXPERT TIPS

toggle

Expert Tips

If you don't have a 4 1/2-inch round cutter, use the top of a 4 1/2-inch diameter bowl as a pattern. Place the bowl upside down on the crust, and cut around the bowl using a sharp paring knife.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tart
Calories
440
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
60mg
60%;
Sodium
330mg
330%;
Total Carbohydrate
55g
55%
(Dietary Fiber
1g
1%
  Sugars
21g
21%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.