Chocolate Coconut Pecan Tart

This dessert adds coconut and pecans to a buttery chocolate shortbread crust, which is baked it until the whole thing is glossy and crisp on top. It tastes a little like pecan pie and a little like a candy bar — which is to say perfect.

Ingredients

• 1cup unsalted butter (2 sticks), room temperature
• 60grams confectioner’s sugar (about 1/2 cup plus 1 tablespoon)
• 1large egg yolk
• ¾teaspoon vanilla extract
• 150grams all-purpose flour (about 1 1/4 cups)
• 20grams Dutch-processed cocoa powder (about 1/4 cup)
• ¼teaspoon fine sea salt
• ⅓cup honey
• 2tablespoons heavy cream
• 55grams dark brown sugar (about 1/3 cup)
• 1large egg
• 2tablespoons bourbon
• 30grams coconut flakes (about 1/2 cup)
• 175grams whole pecans (about 1 3/4 cups)

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    578 calories; 43 grams fat; 18 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 45 grams carbohydrates; 3 grams dietary fiber; 27 grams sugars; 6 grams protein; 112 milligrams cholesterol; 91 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.

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8 servings

Preparation

1. In the bowl of an electric mixer, cream together 8 tablespoons butter and the confectioner’s sugar. Beat in the yolk until combined, then beat in the vanilla. Sift together the flour, cocoa powder and 1/8 teaspoon salt. With the mixer running on low, beat in the dry ingredients until just combined. Scrape the dough into a ball and flatten into a disc. Cover with plastic wrap and chill 1 hour.
2. On a lightly floured surface, roll the dough into an 11-inch round. Transfer to a 10-inch fluted tart pan. Chill 30 minutes.
3. Heat the oven to 325 degrees. Line the crust with foil or parchment paper and fill with pie weights. Bake 15 minutes; remove weights and foil and return crust to the oven to bake until dry to the touch, 5 to 10 minutes more. Cool.
4. Melt the remaining stick of butter. In a bowl, combine butter, honey, cream, brown sugar, egg, bourbon and 1/8 teaspoon salt. Stir in the coconut and pecans. Pour filling into the crust. Bake until the top is golden brown and the filling is gently set, 35 to 45 minutes. Cool completely before serving.

90 minutes plus chilling