Chocolate And Coconut Pecan Tart Recipe - Cooking Index
Chocolate And Coconut Pecan Tart Recipe - Cooking Index
Pecan pie dresses up for the holiday. Chocoholics, take note: In addition to the bits of chocolate in the filling, there's cocoa powder in the delicious crust.
Courses: Dessert| Crust | ||
| 1 1/2 cups | 93g / 3.3oz | All-purpose flour |
| 6 tablespoons | 90ml | Unsweetened |
| Cocoa powder - as needed | ||
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/2 cup | 99g / 3.5oz | Chilled unsalted butter - (1 stick) - cut 1/2" pieces |
| 2 cups | 396g / 13oz | Egg yolks (large) |
| Filling | ||
| 1 cup | 328g / 11oz | Light corn syrup |
| 3/4 cup | 120g / 4.2oz | Golden brown sugar - (packed) |
| 1/4 cup | 49g / 1.7oz | Unsalted butter - (1/2 stick) - melted |
| 3 cups | 594g / 20oz | Eggs (large) |
| 2 teaspoons | 10ml | Vanilla extract |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 cup | 110g / 3.9oz | Miniature semisweet chocolate chips - (6 oz) |
| 3/4 cup | 69g / 2.4oz | Shredded unsweetened coconut - plus |
| 3 tablespoons | 45ml | Shredded unsweetened coconut |
| 1 1/2 cups | 219g / 7.7oz | Pecan halves - (abt 7 oz) - toasted |
For Crust: Preheat oven to 375 degrees. 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 degrees.
For Filling: 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.
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. (Can be made 1 day ahead. Cover loosely with foil; let stand at room temperature.)
This recipe yields 14 to 16 servings.
Source:
Bon Appetit, November 2001
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.