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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.

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 the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the tart crust and later the filled tart.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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

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