Coffee Pecan Butter Tarts

Yield: 2 dozen tarts


  • ¾ Cup Melitta Coffee
  • 1 Cup brown sugar, packed
  • 2/3 Cup unsalted butter, melted
  • 3 eggs
  • 2 egg yolks
  • pinch salt
  • 2 Cups pecan halves, toasted
  • 24 3 inch tart shells


  • In a clean frying pan, sprinkle the pecan halves and toast lightly over medium heat. Nuts burn easily so do not walk away. Remove from heat and cool.
  • Arrange tart shells on a parchment lined baking sheet
  • In a large bowl, gently mix together the coffee syrup, brown sugar, butter, eggs and salt until smooth and incorporated.
  • Pour filling into the tart shells. Sprinkle with toasted pecans.
  • Bake at 375º F for approximately 15-18 minutes. The filling should still jiggle very slightly in the centre of the tarts when done. (please note, that baking times are approximate since every oven in different).
  • Remove from oven when done and allow to cool.
  • Serve with a freshly brewed cup of Melitta Traditional Coffee.

Recipes with Coffee

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