Coffee and Pecan Praline Tart
This vegan tart combines bold espresso flavor, nutty pecans, and a rich praline filling inside a flaky, no-drama crust.
Ingredients
For the crust:
- 1 ½ cups all-purpose flour
- ⅓ cup coconut oil solid, not liquid
- 2 tbsp maple syrup
- ¼ tsp salt
- 2 –3 tbsp cold water
For the filling:
- ¾ cup brown sugar or coconut sugar
- ½ cup full-fat coconut milk
- 2 tbsp cornstarch
- ¼ cup brewed espresso strong and cooled
- 1 ½ cups chopped pecans toasted if you’re extra
- 1 tsp vanilla extract
- Pinch of sea salt
Instructions
- Preheat oven to 350°F (175°C). No one likes a lazy oven.
- Combine flour, salt, and coconut oil in a bowl. Use a fork or cutter to create crumbs.
- Add maple syrup and cold water gradually. Form dough, press into tart pan, and chill 10 minutes.
- Bake crust for 12 minutes. Let it cool while you handle the delicious drama.
- In a saucepan, whisk brown sugar, coconut milk, cornstarch, espresso, and salt over medium heat. Stir until thick and glossy.
- Remove from heat, add vanilla and pecans. Stir until those pecans feel loved.
- Pour mixture into crust. Smooth the top like you're frosting out bad vibes.
- Bake another 12–15 minutes. Cool for 20 minutes, then refrigerate 1 hour to set.
- Slice with confidence and serve like a woman who knows her worth.
Notes
Nutritional Values (Per Serving)
- Calories: 340
- Total Fat: 21g
- Saturated Fat: 8g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
Vitamins & Minerals (Per Serving, % Daily Value)
- Iron: 10%
- Magnesium: 12%
- Calcium: 5%
- Zinc: 7%
- Potassium: 9%
Notes & Tips to Up Your Tart Game
- Toast your pecans first. Trust me, it’s worth it for that bougie depth.
- Use espresso, not instant—this isn’t college anymore.
- Add a drizzle of melted dark chocolate for glam and drama.
- Store in the fridge for up to 4 days... if it lasts that long.
- Serve with whipped coconut cream if you’re really feeling luxurious.