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Recipes

Chocolate and Coconut Pecan Tart

By Dede WilsonPhotography by Brian Leatart

Recipe information

  • Yield

    14 to 16 Servings

Ingredients

Crust

1

1/2 cups all purpose flour

6

tablespoons unsweetened cocoa powder

1

/4 cup sugar

1

/4 teaspoon salt

1

/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces

2

large egg yolks

Filling

1

cup light corn syrup

3

/4 cup (packed) golden brown sugar

1

/4 cup (1/2 stick) unsalted butter, melted

3

large eggs

2

teaspoons vanilla extract

1

/4 teaspoon salt

1

cup (6 ounces) miniature semisweet chocolate chips

3

/4 cup plus 3 tablespoons shredded unsweetened coconut

1

1/2 cups (about 7 ounces) pecan halves, toasted

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Preparation

  1. Crust

    Step 1

    Preheat oven to 375°F. Whisk flour, cocoa, sugar, and salt in large bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal. Whisk yolks in small bowl to blend; add to flour mixture. Stir until moist clumps form. Gather dough into ball; press over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Bake crust until set, about 15 minutes. Cool while preparing filling. Reduce oven temperature to 350°F.

  2. FILLING

    Step 2

    Blend corn syrup, sugar, and butter in medium bowl. Whisk in eggs, vanilla, and salt. Stir in 1/2 cup chocolate chips, 3/4 cup coconut, and pecans. Pour filling into prepared crust.

    Step 3

    Bake tart until filling is set and golden brown on top, about 40 minutes. Place tart on rack. Sprinkle remaining 1/2 cup chocolate chips evenly around edge of warm tart. Let stand just until chips soften, about 5 minutes. Using small spatula, spread chocolate to form 1-inch border around edge of tart. Sprinkle chocolate border with remaining 3 tablespoons coconut. Cool completely. DO AHEAD Can be made 1 day ahead. Cover loosely with foil; let stand at room temperature.

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