Toasted Coconut Chocolate Tart Recipe

Introduction

This Toasted Coconut Chocolate Tart combines a rich, fudgy chocolate filling with a crisp cocoa crust, topped with perfectly toasted coconut for a delightful crunch. It’s an impressive yet approachable dessert that’s sure to satisfy any chocolate lover.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup powdered sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2–3 tablespoons cold water
• 1 cup heavy cream
• 8 ounces semi-sweet chocolate, chopped
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup sweetened shredded coconut

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a large bowl, whisk together the flour, cocoa powder, powdered sugar, and salt.
2. Step 2: Add the cold, cubed butter and mix until the mixture resembles coarse crumbs. Stir in the egg yolk until combined, then add the cold water one tablespoon at a time until the dough comes together.
3. Step 3: Press the dough evenly into a 9-inch tart pan, covering the bottom and sides. Prick the bottom with a fork to prevent puffing. Bake the crust for 15–20 minutes until set, then remove and let cool slightly.
4. Step 4: Spread the shredded coconut on a baking sheet and toast in the oven for 5–7 minutes, stirring occasionally, until golden brown. Remove and let cool.
5. Step 5: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, then remove from heat. Add the chopped chocolate to the hot cream, let sit for 1 minute, then stir until smooth.
6. Step 6: In a separate bowl, whisk together the eggs, vanilla extract, and salt. Gradually whisk in the chocolate mixture until fully combined.
7. Step 7: Pour the chocolate filling into the pre-baked tart crust. Bake for 15–20 minutes, until the filling is set but still slightly jiggly in the center.
8. Step 8: Allow the tart to cool to room temperature, then refrigerate for at least 2 hours to fully set.
9. Step 9: Just before serving, sprinkle the toasted coconut evenly over the top.

Tips & Variations

• For an extra layer of flavor, add a teaspoon of espresso powder to the chocolate filling—it enhances the chocolate’s richness without making it taste like coffee.
• If you prefer a nutty twist, sprinkle toasted chopped almonds or pecans along with the coconut topping.
• Use bittersweet chocolate instead of semi-sweet for a deeper, less sweet flavor.
• Make the crust ahead of time and freeze it to save time on baking day.

Storage

Store the tart covered in the refrigerator for up to 3 days. Make sure to add the toasted coconut topping just before serving to keep it from becoming soggy. Reheat slightly at room temperature before serving if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, a traditional shortcrust or graham cracker crust can be used, but the cocoa crust adds a wonderful chocolate base that complements the filling well.

How do I know when the filling is set?

The filling should be firm around the edges but slightly jiggly in the center when you remove it from the oven. It will firm up further as it cools and chills in the refrigerator.

Toasted Coconut Chocolate Tart Recipe

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4.9 from 115 reviews

This Toasted Coconut Chocolate Tart combines a rich cocoa tart crust with a smooth semi-sweet chocolate filling, topped off with perfectly toasted shredded coconut for added texture and flavor. It’s an elegant dessert that balances deep chocolate notes with the nutty sweetness of coconut, perfect for any special occasion or indulgent treat.

• Author: reem
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Tart Crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup powdered sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2–3 tablespoons cold water

For the Chocolate Filling:

• 1 cup heavy cream
• 8 ounces semi-sweet chocolate, chopped
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Topping:

• 1 cup sweetened shredded coconut

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking both the tart crust and the toasted coconut topping later.
2. Prepare Tart Crust Mixture: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, powdered sugar, and 1/2 teaspoon salt until well combined for an even dry base.
3. Incorporate Butter: Add the cold, cubed unsalted butter to the dry ingredients and mix until the mixture forms coarse crumbs, similar to a sandy texture, ensuring a flaky crust.
4. Form Dough: Stir in the egg yolk until combined, then gradually add 2 to 3 tablespoons of cold water, one tablespoon at a time, mixing until the dough comes together and forms a workable ball.
5. Shape and Bake Tart Shell: Press the dough evenly into a 9-inch tart pan, covering the bottom and sides completely. Prick the bottom with a fork to prevent bubbling. Bake in the preheated oven for 15–20 minutes until the crust is set. Remove and allow it to cool slightly.
6. Toast the Coconut: Spread the shredded coconut evenly on a baking sheet and toast in the oven for 5–7 minutes, stirring occasionally to ensure even browning. Toast until golden brown, then remove and cool.
7. Heat Cream: In a small saucepan, warm the heavy cream over medium heat until it just begins to simmer, then remove from heat to prevent boiling over.
8. Melt Chocolate: Add the chopped semi-sweet chocolate to the hot cream and let it sit for 1 minute, then stir gently until smooth and fully combined to create a silky ganache.
9. Combine Eggs and Flavorings: In a separate bowl, whisk together the eggs, vanilla extract, and 1/4 teaspoon salt. Gradually whisk the chocolate mixture into the eggs until fully incorporated, ensuring no curdling.
10. Pour Filling and Bake: Pour the chocolate filling into the pre-baked tart crust. Return to the oven and bake for another 15–20 minutes, until the filling is set but still slightly jiggly in the center, indicating a fudgy texture.
11. Cool and Chill: Allow the tart to cool to room temperature on a wire rack. Then refrigerate for at least 2 hours to fully set the filling and develop flavors.
12. Add Topping and Serve: Before serving, sprinkle the toasted coconut evenly over the top of the chilled tart for a crunchy and aromatic finish.

Notes

• Ensure the butter is cold for the crust to achieve a flaky texture.
• Do not overbake the chocolate filling; it should be slightly jiggly when done to maintain a creamy consistency.
• Use a sharp knife to chop chocolate finely for smooth melting.
• Refrigerating the tart overnight improves the flavor and texture.
• Store leftovers covered in the refrigerator for up to 3 days.

Keywords: Toasted Coconut Chocolate Tart, Chocolate Tart, Coconut Dessert, Chocolate Ganache Tart, Easy Chocolate Tart Recipe, Baked Tart, Coconut Topping