Coffee Caramel Pecan Tart

Ingredients <24 pieces>

【Main ingredients】

  • Cake flour / 125g
  • Milk powder / 5g
  • Extra strong instant coffee powder/5g
  • Unsalted butter / 65g
  • Frosting / 45g
  • Salt / 2g
  • Whole egg liquid / 20g
  • Tart black chocolate / 20g (boil hot water until dissolved)


  • Pecans / 110g
  • Pumpkin seeds / 40g
  • Sugar / 70g
  • Light cream / 50g
  • Water / 2 tablespoons
  • Unsalted butter / 20g
  • Sea ​​salt / 1g

【How to make tart crust】

1. Beat butter, salt and icing sugar until smooth.

2. Add the egg liquid in portions and beat well.

3. Add the sifted flour and mix well to form a dough.

4. Wrap in plastic wrap and refrigerate for about 15 minutes.

5. Divide into 24 equal portions (each portion is about 10g) and roll it into a dough with a diameter of about 4cm.

6. Place the dough on the baking sheet, cover with lid, bake for 2 minutes, take out and let cool.

7. Spread a layer of black chocolate into the tart crust and wait until the chocolate solidifies.

8. Spread the cooked caramelized pecans into the tart shell and serve.

[How to make caramel pecans]

1. Bake pecans and pumpkin seeds in an oven at 150 degrees for about 6 minutes. Slightly crush the pecans. If you buy ready-to-eat walnuts and pumpkin seeds, you can skip this step.

2. Put sugar, water and unsalted butter into a pot and heat over low heat. Do not stir to prevent the sugar from turning into sand and causing failure.

3. When the sugar melts, it will slowly boil, big bubbles will appear and start to turn caramel color. Note that the temperature is about 115 degrees Celsius. It doesn't matter if you don't have a thermometer, as long as you see it starting to turn caramel color.

4. When the syrup turns caramel color, turn off the heat, pour in the light cream and mix well. Then pour in the prepared pecans and pumpkin seeds and mix well. Finally spread it into the tart shell while it's still hot.



Allie Wong