Chocolate Coconut Pecan Tart Recipe

Name: Chocolate Coconut Pecan Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter (2 sticks) room temperatures; 1/2 cup plus 1 tablespoon confectioners' sugar; 1 large egg yolk; 3/4 teaspoon vanilla extract; 1 1/4 cups all purpose flour; 1/4 cup dutch processed cocoa powder; 1/4 teaspoon fine sea salt; 1/3 cup honey; 2 tablespoons heavy cream; 1/3 cup dark brown sugar; 1 large egg; 2 tablespoons bourbon; 1/2 cuo coconut flakes; 1 3/4 cups whole pecans

Servings: persons

1 cup unsalted butter (2 sticks) room temperatures
1/2 cup plus 1 tablespoon confectioners' sugar
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/4 cup dutch processed cocoa powder
1/4 teaspoon fine sea salt
1/3 cup honey
2 tablespoons heavy cream
1/3 cup dark brown sugar
1 large egg
2 tablespoons bourbon
1/2 cuo coconut flakes
1 3/4 cups whole pecans

1
1. In abowl of an electric mixer cream together 8 tablespoons of butter and the confectioner's sugar. Beat in the yolk until combined, then beat in the vanilla.Sit together the flour, cocoa powder and 1/8 teaspoon salt. With the mixer running on low, beat in the dry ingredient until just combined. Scrape the dough into a ball and flatten into a disc. Cover with plastic wrap and chill 1 hour.
2
2. On a lightly flouered surface roll the dough into an 11 inch round. Transfer to an 10 inch tart pan and chill for 30 minutes.
3
3.Heat the oven to 325 degrees.Line the crust with foil or parchment paper and fill with pie weights. Bake 15 minutes, remove foil and pie weights and return to the oven to bake until dry to the touch, 5 to 10 minutes more. Cool.
4
4. Melt the remaining stick of butter. IN a bowl combine butter, honey , cream, brown sugar, egg,bourbon and 1/8 teaspoon of salt . Stir in the coconut and pecans. Pour filling into crust. Bake until the top is golden brown and the filling is gently set, 35 to 45 minutes. Cool completely before serving.

1212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 cup unsalted butter (2 sticks) room temperatures, 1/2 cup plus 1 tablespoon confectioners' sugar, 1 large egg yolk, 3/4 teaspoon vanilla extract, and more.

Yes, Chocolate 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.

That's it — enjoy your meal!

Chocolate Coconut Pecan Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions