Chocolate And Coconut Pecan Tart

Chocolate And Coconut Pecan Tart
Chocolate And Coconut Pecan Tart

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

14

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

14

servings

Ingredients

  • CRUST:

  • 1 1/2

    cups all-purpose flour

  • 6

    tablespoons unsweetened

  • Cocoa powder as needed

  • 1/4

    cup sugar

  • 1/4

    teaspoon salt

  • 1/2

    cup chilled unsalted butter - (1 stick) cut 1/2" pieces

  • 2

    large egg yolks

  • FILLING:

  • 1

    cup light corn syrup

  • 3/4

    cup golden brown sugar - (packed)

  • 1/4

    cup unsalted butter - (1/2 stick) melted

  • 3

    large eggs

  • 2

    teaspoons vanilla extract

  • 1/4

    teaspoon salt

  • 1

    cup miniature semisweet chocolate chips (6 oz)

  • 3/4

    cup shredded unsweetened coconut plus

  • 3

    tablespoons shredded unsweetened coconut

  • 1 1/2

    cups pecan halves - (abt 7 oz) toasted

Directions

For Crust: Preheat oven to 375 degrees. Whisk flour, cocoa, sugar, and salt in large bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal. Whisk yolks in small bowl to blend; add to flour mixture. Stir until moist clumps form. Gather dough into ball; press over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Bake crust until set, about 15 minutes. Cool while preparing filling. Reduce oven temperature to 350 degrees. For Filling: Blend corn syrup, sugar, and butter in medium bowl. Whisk in eggs, vanilla, and salt. Stir in 1/2 cup chocolate chips, 3/4 cup coconut, and pecans. Pour filling into prepared crust. Bake tart until filling is set and golden brown on top, about 40 minutes. Place tart on rack. Sprinkle remaining 1/2 cup chocolate chips evenly around edge of warm tart. Let stand just until chips soften, about 5 minutes. Using small spatula, spread chocolate to form 1-inch border around edge of tart. Sprinkle chocolate border with remaining 3 tablespoons coconut. Cool completely. (Can be made 1 day ahead. Cover loosely with foil; let stand at room temperature.) This recipe yields 14 to 16 servings.

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