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Chocolate And Coconut Pecan Tart

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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

Details

Servings 14

Preparation

Step 1

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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