Chocolate and Coconut Pecan Tart

Pecan pie dresses up for the holidays! Chocoholics,take note: in addition to the bits of chocolate in the filling, there's cocoa powder in the delicious crust. This sounds more like a candy bar with this wonderful combination of flavors. From a November 2001 issue of Bon Appetit.

• Ready In: 1 hr 25 mins
• 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

1. For Crust.
2. Preheat oven to 375 degrees.
3. Whisk flour,cocoa,sugar and salt in large bowl to blend.
4. Add butter; rub in with fingers or use a pastry blender until mixture resembles coarse meal.
5. Whisk yolks in small bowl to blend; add to flour mixture.
6. Stir until moist clumps form.
7. Gather dough into ball; press over bottom and up sides of 11-inch diameter tart pan with removable bottom.
8. Bake crust until set, about 15 minutes.
9. Cool while preparing filling.
10. Reduce oven temperature to 350 degrees.
11. For Filling.
12. Blend corn syrup,sugar and butter in medium bowl.
13. Whisk in eggs, vanilla and salt.
14. Stir in 1/2 cup chocolate chips, 3/4 cup coconut and pecans; pour filling into prepared crust.
15. Bake tart until filling is set and golden brown on top, about 40 minutes.
16. Remove tart from oven and place on rack.
17. Sprinkle remaining chocolate chips evenly around edge of warm tart.
18. Let stand until chips soften, about 5 minutes.
19. Using a small spatula, spread chocolate to form a 1-inch border around edge of tart.
20. Sprinkle chocolate border with remaining 3 tablespoons of coconut.
21. Cool completely.
22. Can be made 1 day ahead. Cover loosely with foil, let stand at room temperature.