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.
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.