Chocolate and Coconut Pecan Tart
- Ready In:
- 1hr 25mins
- Ingredients:
- 16
- Serves:
-
14-16
ingredients
-
For Crust
- 1 1⁄2 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1⁄4 cup sugar
- 1⁄4 teaspoon salt
- 1⁄2 cup unsalted butter, cut into 1/2 inch pieces (1 stick)
- 2 large egg yolks
-
For Filling
- 1 cup light corn syrup
- 3⁄4 cup golden brown sugar (packed)
- 1⁄4 cup unsalted butter, melted (1/2 stick)
- 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 teaspoons shredded unsweetened coconut
- 1 1⁄2 cups pecan halves, toasted (about 7 oz.)
directions
- For Crust.
- Preheat oven to 375 degrees.
- Whisk flour,cocoa,sugar and salt in large bowl to blend.
- Add butter; rub in with fingers or use a pastry blender 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.
- Remove tart from oven and place on rack.
- Sprinkle remaining chocolate chips evenly around edge of warm tart.
- Let stand until chips soften, about 5 minutes.
- Using a small spatula, spread chocolate to form a 1-inch border around edge of tart.
- Sprinkle chocolate border with remaining 3 tablespoons of coconut.
- Cool completely.
- Can be made 1 day ahead. Cover loosely with foil, let stand at room temperature.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas