Chocolate Coconut Pecan Tart. Homemade praline crust features graham crackers, brown sugar, and pecans. Tart crust filled with chocolate coconut pecan filling, and baked until golden. Individual slices served cold or warm. Delicious with vanilla bean ice cream or whipped cream.
This tart has a German chocolate cake feel to it. The praline crust is topped with a chocolate coconut pecan filling. Graham crackers are topped with pecans and a brown sugar butter mixture before being baked for several minutes. Once cooled the sugar mixture hardens and the everything goes into the food processor to be turned into crumbs. The crust has a caramel pecan flavor and rich texture.
The crust is topped with chocolate chips that melt when the tart is baked. In pecan pie style light corn syrup, light brown sugar, butter and a pinch of salt are brought to a gentle boil over medium heat. The mix is remove from the heat and toasted sweetened coconut and chopped pecans are added in. The filling is poured into the crust and the tart is baked. The combination of caramel pecans, toasted coconut and chocolate are reminiscent of the classic German chocolate cake.
Why You Should Make This Tart
- crust can be made several days in advance.
- praline crust works for tarts, pies and cheesecakes.
- chocolate + coconut + pecan combo is delicious.
- tart pairs well with vanilla bean ice cream or whipped cream.
- the tart stores very well covered in plastic and refrigerated.
How To Make This Chocolate Coconut Pecan Tart
The oven is preheated to 325 degrees F.
Twelve graham crackers are laid out in a single layer on a silpat or parchment paper lined rimmed baking sheet. Pecans are spread evenly over the graham crackers.
Unsalted butter, fine sea salt, and light brown sugar are added to a small saucepan. The mixture is heated over medium heat until the butter has melted and the mixture begins to boil. Whisked or stirred constantly, the mixture is boiled for about 2 minutes. The hot mixture is poured over the graham crackers and pecans.
The sugar coated graham crackers are baked in preheated oven for 10 minutes. The crackers are removed from the oven and cooled completely before being added to a food processor. The cracker mixture is processed to fine crumbs. Melted unsalted butter is added to the graham cracker crumb mixture and pulsed to combine.
The crumbs are pressed into the sides and bottom of a 9-inch removable bottom tart pan. The tart pan is placed on a rimmed baking sheet. The crust is baked in a preheated oven for 10 minutes, and then cooled completely.
The oven is preheated to 325 degrees F.
Two eggs are added to a mixing bowl, whisked vigorously to combine, and set aside.
Unsalted butter, fine sea salt, dark brown sugar, and light corn syrup are added to a small saucepan and heated over medium heat. After the butter melts, the mixture is brought to a gentle boil. Whisk occasionally while heating to combine.
While whisking, a small amount of the hot sugar mixture is poured into the beaten eggs. The process is repeated several times until the sugar mixture and eggs are completely combined. The sweetened coconut flakes and roughly chopped pecans.
the chocolate chips are spread evenly over the bottom of the prebaked tart crust. The coconut pecan mixture is poured over the chocolate chips. The tart pan is placed on a rimmed baking sheet and baked in a hot oven for 25 minutes. The tart is cooled to room temperature.
Other Tart Recipes You Might Enjoy
Some of our most popular tart recipes include pear apple raspberry walnut tart, apricot plum cherry raspberry pistachio frangipane tart, apple cider tart, ginger lime tart with macadamia nut crust, and orange tart.
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Chocolate Coconut Pecan Tart
Equipment
- 1 (9-inch) removable bottom tart pan
Ingredients
Praline Crust:
- 200 grams graham crackers (12 crackers)
- 90 grams whole or chopped pecans (3/4 cup)
- 113 grams unsalted butter (1 stick OR 1/2 cup)
- 1 gram fine sea salt (1/4 teaspoon)
- 100 grams light or dark brown sugar (1/2 cup)
- 42 grams unsalted butter, melted (3 tablespoons)
Chocolate Coconut Pecan Filling:
- 100 grams egg (2 large)
- 70 grams unsalted butter (5 tablespoons)
- 1 gram fine sea salt (1/4 teaspoon)
- 75 grams dark brown sugar (1/3 cup)
- 100 grams light corn syrup (1/3 cup)
- 200 grams roughly chopped pecans (1-3/4 cups)
- 75 grams sweetened coconut flakes (3/4 cup)
- 130 grams semisweet chocolate chips (3/4 cup)
Instructions
Praline Crust:
- Preheat oven to 325 degrees F.
- Line a large sided baking tray with parchment paper. Arrange the cinnamon graham crackers in the center of the tray on the parchment.
- Sprinkle the pecans over the crackers. Set aside.
- Add the unsalted butter, fine sea salt and brown sugar to a small saucepan.
- Melt the butter and sugar over medium heat. Whisk smooth. Bring the mixture to a boil and continue stirring for about 2 minutes.
- Pour the hot sugar mixture over the crackers and pecans. Use a spatula to spread the mixture evenly over the crackers.
- Bake in preheated oven for 10 minutes.
- Remove from oven. Cool completely at room temperature, about 1 hour. Break up the crackers and add to food processor bowl. Pulse until crumbs. Add melted butter to food processor. Pulse until well combined.
- Press the crumbs into the sides and bottom of a 9-inch removable tart pan.
- Refrigerate until ready to use.
Chocolate Coconut Pecan Filling:
- Preheat oven to 350 degrees F.
- Add eggs to medium mixing bowl. Whisk until smooth. Set aside.
- Add unsalted butter, fine sea salt, dark brown sugar and light corn syrup to small saucepan. Heat to gentle simmer.
- Whisk the sugar mixture a little bit at a time into the beaten eggs. Stir in the chopped pecans and sweetened coconut flakes. Set aside.
- Arrange the chocolate chips evenly in the bottom of the prepared tart crust.
- Pour the coconut pecan mixture over the chocolate chips.
- Place tart pan on rimmed baking sheet. Bake tart in preheated oven for 25 minutes. Remove tart from oven and cool on wire rack.
