Chocolate and Coconut Pecan Tart Recipe

Name: Chocolate and Coconut Pecan Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups all-purpose flour; 1 tablespoon unsweetened cocoa powder; ¼ cup sugar; ¼ teaspoon salt; ½ cup unsalted butter, cut into 1/2 inch pieces (1 stick); 2 large egg yolks; 1 cup light corn syrup; ¾ cup golden brown sugar (packed); ¼ cup unsalted butter, melted (1/2 stick); 3 large eggs; 2 teaspoons vanilla extract; ¼ teaspoon salt; 1 cup miniature semisweet chocolate chips (6 oz.); ¾ cup shredded unsweetened coconut, plus; 3 teaspoons shredded unsweetened coconut; 1 ½ cups pecan halves, toasted (about 7 oz.)

Servings: persons

1 ½ cups all-purpose flour
1 tablespoon unsweetened cocoa powder
¼ cup sugar
¼ teaspoon salt
½ cup unsalted butter, cut into 1/2 inch pieces (1 stick)
2 large egg yolks
1 cup light corn syrup
¾ cup golden brown sugar (packed)
¼ cup unsalted butter, melted (1/2 stick)
3 large eggs
2 teaspoons vanilla extract
¼ teaspoon salt
1 cup miniature semisweet chocolate chips (6 oz.)
¾ cup shredded unsweetened coconut, plus
3 teaspoons shredded unsweetened coconut
1 ½ cups pecan halves, toasted (about 7 oz.)

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.
23
Cover loosely with foil, let stand at room temperature.

1774

kcal

Calories

127

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 ½ cups all-purpose flour, 1 tablespoon unsweetened cocoa powder, ¼ cup sugar, ¼ teaspoon salt, and more.

Yes, Chocolate and Coconut Pecan Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate and Coconut Pecan Tart

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