Chocolate Coconut Tart Recipe
This amazing chocolate coconut tart recipe is a must have for any special occasion. The combination of chocolate and coconut is not only delicious, but creates an incredibly stunning dessert that will surely impress your guests. The tart is bursting with flavor, and the smooth creamy chocolate and crunchy coconut topping is the perfect contrast. No one will be able to resist this heavenly dessert!
Description
This tart is a delectable combination of rich chocolate and crunchy coconut. The crust is a buttery, shortbread-like pastry that is filled with a creamy chocolate filling, and then topped with a layer of sweet coconut. The result is an amazing dessert that is not only delicious, but also beautiful and impressive. This tart is perfect for any special occasion, or just for a delicious treat for yourself.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1/2 cup shredded coconut
- 1 egg white
Instructions
Preheat oven to 350°F. Grease a 9-inch tart pan with butter.
In a medium bowl, mix together the flour, sugar, and salt. Cut in the cold butter with a pastry blender or two knives until the mixture resembles coarse meal. Beat together the egg yolk, vanilla, and a tablespoon of cold water. Add to the flour mixture and blend until the dough just comes together.
Press the dough into the bottom and up the sides of the tart pan. Bake for 15 minutes, or until lightly golden.
In a medium saucepan, melt the chocolate chips and cream together over low heat, stirring until smooth. Pour the melted chocolate into the pre-baked tart shell. Sprinkle the shredded coconut over the top of the chocolate.
In a small bowl, beat together the egg white and a tablespoon of water until foamy. Brush the egg white mixture over the top of the coconut. Bake for 18-20 minutes, or until the coconut is lightly golden. Allow the tart to cool completely before serving.
Equipment
- 9-inch tart pan
- Pastry blender or two knives
- Medium bowl
- Medium saucepan
- Small bowl
Notes
This tart is best served the same day it is made. If you need to make it ahead of time, store it in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-10 minutes before serving.
Nutrition
This tart is rich and indulgent, and should definitely be enjoyed in moderation! Each serving has approximately 300 calories, 16 grams of fat, 35 grams of carbohydrates, and 3 grams of protein.
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