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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.

Ingredients

Scale

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

Find it online: https://reemcook.com/toasted-coconut-chocolate-tart-recipe/