Fustini's Oils and Vinegars
Pecan Espresso Tart

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Pecan Espresso Tart

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Pecan Espresso Tart


Submitted by Corporate Chef Andy Stewart

Servings8

Ingredients

  • 2 cups flour
  • 1 teaspoon ground espresso
  • 1 teaspoon Kosher salt
  • 1 cup unsalted butter, chilled and cut into small pieces
  • 1 tablespoon shortening
  • 1/4 cup espresso chilled
Filling
  • 2 cups pecans, toasted and salted
  • 2 eggs
  • 1/2 cup brown sugar
  • pinch of salt
  • 1 teaspoon ground cinnamon
  • 2 tablespoons molasses
  • 2 tablespoons unsalted butter, melted
  • 4 tablespoons Fustini's Espresso Bean balsamic

Directions

Step 1. 

Place flour, ground espresso and salt in a food processor and pulse to combine.  Add butter and shortening and pulse 6-8 times.  While pulsing, slowly add chilled espresso.  If the dough seems dry, add a little cold water, but do so in a separate bowl.  Press and form dough into a disk, wrap in plastic film and refrigerate overnight.


Step 2. 

Preheat oven to 350 degrees. Roll out chilled dough to 1/4-inch thickness and place into a 9-inch tart pan, leaving a little extra around the edges.  Press dough into the bottom of the pan and trim edges.  Refrigerate 30 minutes.  

Spoon filling into pie and bake approximately 35-40 minutes, or until crust is brown and filling is firm.  Allow to cool before serving.


Step 3.  Filling

Roughly chop pecans, whisk together eggs and place both in a bowl with brown sugar, salt, cinnamon, molasses, butter and Fustini's balsamic.  Mix thoroughly to combine.




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