Introduction

This Toasted Coconut Chocolate Tart combines a rich chocolate filling with a crisp cocoa crust and a delightful toasted coconut topping. It’s a decadent dessert that’s perfect for chocolate lovers looking for something special yet approachable. Easy to make and impressively delicious, it’s sure to become a favorite.

Toasted Coconut Chocolate Tart Recipe - Recipe Image

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

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large bowl, whisk together the flour, cocoa powder, powdered sugar, and salt.
Step 3: Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
Step 4: Stir in the egg yolk until combined. Add the cold water, one tablespoon at a time, until the dough comes together.
Step 5: Press the dough evenly into a 9-inch tart pan, covering the bottom and sides. Prick the bottom with a fork.
Step 6: Bake the crust for 15–20 minutes until set. Remove from the oven and let cool slightly.
Step 7: 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.
Step 8: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, then remove from heat.
Step 9: Add the chopped chocolate to the hot cream and let it sit for 1 minute, then stir until smooth.
Step 10: In a separate bowl, whisk together the eggs, vanilla extract, and salt. Gradually whisk in the chocolate mixture until fully combined.
Step 11: Pour the chocolate filling into the pre-baked tart crust.
Step 12: Bake for 15–20 minutes, until the filling is set but still slightly jiggly in the center.
Step 13: Allow the tart to cool to room temperature, then refrigerate for at least 2 hours to fully set.
Step 14: Sprinkle the toasted coconut evenly over the top before serving.

Tips & Variations

For extra crunch, add chopped toasted almonds or pecans to the toasted coconut topping.
Use dark chocolate instead of semi-sweet for a richer, slightly more bitter flavor.
If the dough is too crumbly, add a little more cold water, one teaspoon at a time, until it holds together well.
Line the tart pan with parchment paper to make removal easier if your pan is not non-stick.

Storage

Store the tart covered in the refrigerator for up to 3 days. To keep the toasted coconut crispy, store it separately and add just before serving. When ready to serve, allow the tart to come to room temperature for about 10 minutes. Reheat gently if desired by warming in a low oven for a few minutes, but the tart is best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart crust ahead of time?

Yes, you can prepare and bake the crust a day in advance. Wrap it tightly and keep it at room temperature or refrigerated until ready to fill.

How do I know when the filling is done baking?

The filling should be set around the edges but still slightly jiggly in the center when you gently shake the tart pan. It will firm up more during refrigeration.

Toasted Coconut Chocolate Tart Recipe

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4.9 from 149 reviews

This Toasted Coconut Chocolate Tart is a decadent dessert featuring a rich cocoa tart crust filled with a smooth, silky chocolate custard and topped with toasted sweetened coconut for a perfect crunch and flavor contrast. Ideal for chocolate lovers seeking an elegant yet straightforward treat.

Author: zara
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 3 hours (including chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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

Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the tart crust and later the filled tart.
Make the Tart Crust Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, powdered sugar, and salt until well combined.
Add Butter to Crust Mixture: Add the cold, cubed unsalted butter into the dry ingredients and mix until the mixture resembles coarse crumbs, ensuring the butter is evenly distributed for a flaky crust.
Incorporate Egg and Water: Stir in the egg yolk until combined. Then gradually add cold water, one tablespoon at a time, mixing until the dough just comes together without being too sticky.
Form and Bake Crust: Press the dough evenly into a 9-inch tart pan, covering the bottom and sides. Prick the bottom with a fork to prevent bubbling. Bake in the preheated oven for 15 to 20 minutes until the crust is set. Remove and let cool slightly.
Toast the Coconut: Spread the shredded sweetened coconut evenly on a baking sheet. Toast in the oven for 5 to 7 minutes, stirring occasionally, until the coconut is golden brown and fragrant. Remove and let cool.
Prepare Chocolate Filling: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, then remove from heat immediately to prevent boiling.
Melt Chocolate: Add the chopped semi-sweet chocolate to the hot cream and let sit for 1 minute. Then stir gently until the mixture is smooth and fully combined.
Combine Eggs and Chocolate Mixture: In a separate bowl, whisk the eggs, vanilla extract, and salt. Gradually add the warm chocolate mixture into the egg mixture while whisking continuously to prevent scrambling and to create a smooth custard filling.
Fill and Bake Tart: Pour the combined chocolate filling into the cooled pre-baked tart crust. Bake at 350°F (175°C) for 15 to 20 minutes, until the filling is set but still slightly jiggly in the center for a creamy texture.
Cool and Chill: Allow the tart to cool to room temperature on a wire rack. Then refrigerate for at least 2 hours to let the filling fully set and develop flavor.
Add Toasted Coconut Topping and Serve: Just before serving, sprinkle the toasted coconut evenly over the top of the chilled tart to add texture and a nutty, sweet finish.

Notes

Use cold butter for the crust to ensure a flaky texture.
Do not overbake the filling; it should be set with a slight jiggle for the best texture.
Allow the tart to chill thoroughly to fully set the chocolate custard.
You can substitute semi-sweet chocolate with bittersweet for a richer tart.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Store leftovers refrigerated in an airtight container for up to 3 days.

Keywords: Toasted Coconut Chocolate Tart, chocolate tart recipe, coconut dessert, chocolate custard tart, easy chocolate tart