Prepare and roll out Toasted Pecan Pastry. Line a 9-inch tart pan with removable bottom with pastry. Trim edges. Do not prick pastry. Line pastry with a double thickness foil. Bake in a 450 degree F oven 8 minutes. Remove foil. Bake 6 to 7 minutes more or until golden. Cool on a wire rack. Reduce oven temperature to 350 degrees F.
In small bowl, combine eggs, sugar, vanilla, and salt. Dissolve coffee crystals in hot water. In another small bowl or glass measure, combine 3/4 cup whipping cream and coffee mixture. Slowly stir coffee mixture into egg mixture. Place tart shell on oven rack. Carefully pour filling into tart shell.
Bake about 25 minutes or until filling appears set when gently shaken. Cool on wire rack. Cover and refrigerate within 2 hours.
To serve, in chilled small bowl, beat 1/2 cup whipping cream with chilled beaters of electric mixer on medium speed until soft peaks form. If desired, stir in liqueur. Spoon whipped cream on top of tart and sprinkle with nutmeg. Makes 8 servings.
Toasted Pecan Pastry
In a medium mixing bowl stir together all-purpose flour, ground toasted pecans, and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently tossing with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough with more cold water, 1 tablespoon at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12-inches in diameter.