CHOCOLATE & CARDAMOM COCONUT TART
This holiday-worthy tart with a cardamom-scented crust is my nod to our family's Scandinavian heritage. The filling is rich in all the right ways, with coconut, cranberries and chocolate. -Carole Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Cream butter, sugar and orange zest until light and fluffy, 5-7 minutes. Beat in egg. Add flour and cardamom, mixing well. Divide dough in half. Cover and refrigerate for 30 minutes., Meanwhile, pulse pistachios in a food processor until finely chopped; remove. Repeat with cranberries. For filling, in a small bowl combine the chopped cranberries, coconut, 1/3 cup bittersweet chocolate chips, milk and 1/3 cup chopped pistachios. , Press half the dough onto bottom and 1/4 in. up sides of a greased 9-in. springform pan. Spread cranberry mixture over dough. Between sheets of waxed paper, roll remaining dough into a 9-in. circle. Remove top sheet of paper. Gently flip dough and place over pistachio filling; remove remaining paper. Press dough around edge to seal. Place pan on a 15x10-in. rimmed baking pan., Bake until golden brown, 50-60 minutes. Cool in pan 15 minutes. Loosen sides from pan with a knife; cool completely. Remove rim from pan. Microwave white baking chips on high until melted, stirring every 30 seconds; remove. Repeat with remaining 1/2 cup bittersweet chips. Drizzle tart with white and bittersweet melted chocolate. Sprinkle with remaining 1/3 cup chopped pistachios and, if desired, shredded orange zest., Freeze option: Cover and freeze unbaked tart. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 325°. Place tart on a baking sheet; cover loosely with foil. Bake as directed, increasing time as necessary. Cool and top as directed.
Nutrition Facts : Calories 449 calories, Fat 25g fat (15g saturated fat), Cholesterol 58mg cholesterol, Sodium 185mg sodium, Carbohydrate 53g carbohydrate (34g sugars, Fiber 2g fiber), Protein 6g protein.
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Tonya Lake
[email protected]I'm not a big fan of coconut, but this tart sounds delicious. I might give it a try.
Danitza simon
[email protected]This recipe is a must-try for any chocolate lover!
Ariadne Hipple
[email protected]I can't wait to try this recipe! It looks so delicious.
Rebel Return
[email protected]This tart was a disappointment. The crust was dry and the filling was bland.
Yona Sichalwe
[email protected]This tart is amazing! The flavors are perfect and the texture is divine. I will definitely be making this again and again.
Adugna Bayisa
[email protected]The tart was easy to make and it looked beautiful when it was finished. However, the crust was a bit soggy and the filling was a bit runny.
Bonez Yard
[email protected]The tart was a bit too sweet for my taste, but overall it was still good. I think I would use less sugar next time.
Ayomide Mustapha
[email protected]This was my first time making a tart and it turned out great! The instructions were easy to follow and the tart was delicious. I would definitely recommend this recipe to others.
Sami Qureshi Qureshi
[email protected]I've made this tart several times now and it's always a crowd-pleaser. The flavors are so unique and delicious. I love the way the cardamom adds a subtle warmth to the chocolate.
Nur Nobi
[email protected]This tart was a hit at my dinner party! The combination of chocolate, cardamom, and coconut was heavenly. The crust was flaky and the filling was smooth and creamy. I will definitely be making this again.