Best 2 Chocolate Coconut Pecan Tart Recipes
Indulge in a symphony of flavors with our tantalizing Chocolate Coconut Pecan Tart. This delectable dessert is a harmonious blend of rich chocolate, creamy coconut, and crunchy pecans, enveloped in a buttery shortbread crust.
Allow us to guide you through three tempting variations of this classic tart. In the first, experience the irresistible combination of dark chocolate ganache and toasted coconut, while the second features a luscious white chocolate ganache and a sprinkling of candied pecans. For those who prefer a more traditional approach, the classic chocolate coconut pecan tart, adorned with a generous layer of chocolate ganache and toasted coconut, is sure to satisfy.
Each recipe includes step-by-step instructions, detailed ingredient lists, and helpful tips to ensure your tart turns out perfect. Whether you're a seasoned baker or just starting, we've got you covered.
So gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave your taste buds craving more.
CHOCOLATE COCONUT PECAN TART
This dessert adds coconut and pecans to a buttery chocolate shortbread crust, which is baked it until the whole thing is glossy and crisp on top. It tastes a little like pecan pie and a little like a candy bar - which is to say perfect.
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In the bowl of an electric mixer, cream together 8 tablespoons butter and the confectioner's sugar. Beat in the yolk until combined, then beat in the vanilla. Sift together the flour, cocoa powder and 1/8 teaspoon salt. With the mixer running on low, beat in the dry ingredients until just combined. Scrape the dough into a ball and flatten into a disc. Cover with plastic wrap and chill 1 hour.
- On a lightly floured surface, roll the dough into an 11-inch round. Transfer to a 10-inch fluted tart pan. Chill 30 minutes.
- Heat the oven to 325 degrees. Line the crust with foil or parchment paper and fill with pie weights. Bake 15 minutes; remove weights and foil and return crust to the oven to bake until dry to the touch, 5 to 10 minutes more. Cool.
- Melt the remaining stick of butter. In a bowl, combine butter, honey, cream, brown sugar, egg, bourbon and 1/8 teaspoon salt. Stir in the coconut and pecans. Pour filling into the crust. Bake until the top is golden brown and the filling is gently set, 35 to 45 minutes. Cool completely before serving.
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 22 grams, Carbohydrate 47 grams, Fat 45 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 20 grams, Sodium 92 milligrams, Sugar 27 grams, TransFat 1 gram
CHOCOLATE COCONUT PECAN TART (NYT)
Steps:
- 1. In the bowl of an electric mixer, cream together 8 tablespoons butter and the confectioners' sugar. Beat in the yolk until combined, then beat in the vanilla. Sift together the flour, cocoa powder and 1/8 teaspoon salt. With the mixer running on low, beat in the dry ingredients until just combined. Scrape the dough into a ball and flatten into a disc. Cover with plastic wrap and chill 1 hour. 2. On a lightly floured surface, roll the dough into an 11-inch round. Transfer to a 10-inch fluted tart pan. Chill 30 minutes. 3. Heat the oven to 325 degrees. Line the crust with foil or parchment paper and fill with pie weights. Bake 15 minutes; remove weights and foil and return crust to the oven to bake until dry to the touch, 5 to 10 minutes more. Cool. 4. Melt the remaining stick of butter. In a bowl, combine butter, honey, cream, brown sugar, egg, bourbon and 1/8 teaspoon salt. Stir in the coconut and pecans. Pour filling into the crust. Bake until the top is golden brown and the filling is gently set, 35 to 45 minutes. Cool completely before serving.
Tips:
- For a richer flavor, use dark chocolate with a cocoa content of at least 70%.
- If you don't have a food processor, you can finely chop the pecans and coconut in a blender.
- Make sure to press the tart dough firmly into the pan so that it doesn't shrink during baking.
- Prick the bottom of the tart dough with a fork before baking to prevent it from puffing up.
- Bake the tart until the crust is golden brown and the filling is set.
- Let the tart cool completely before slicing and serving.
Conclusion:
This chocolate coconut pecan tart is a delicious and decadent dessert that is perfect for any occasion. It combines the rich flavors of chocolate and coconut with the crunchy texture of pecans. The tart is easy to make and can be made ahead of time, making it a great option for busy hosts. Whether you're serving it at a party or enjoying it as a special treat, this tart is sure to be a hit.
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