Fustini's Oils and Vinegars
Pecan Espresso Tart

Add To Favorites

Pecan Espresso Tart


This recipe does not have any reviews yet   be the first to write one

Pecan Espresso Tart

Submitted by Corporate Chef Andy Stewart



  • 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
  • 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


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.

Leave a Recipe Review
or cancel




Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More