Cashew Coconut Tart In Chocolate Crust Recipes

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CASHEW-COCONUT TART IN CHOCOLATE CRUST



Cashew-Coconut Tart in Chocolate Crust image

Categories     Chocolate     Nut     Dessert     Bake     Thanksgiving     Coconut     Cashew     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 to 14 servings

Number Of Ingredients 16

Crust:
Nonstick vegetable oil spray
1 1/4 cups all purpose flour
2/3 cup sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon (generous) salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, diced
1 1/2 tablespoons ice water
Filling:
1 cup (packed) dark brown sugar
1 cup heavy whipping cream
1/3 cup pure maple syrup
1 1/2 tablespoons finely chopped peeled fresh ginger
1 9.25-ounce can (about 2 cups) lightly salted roasted cashews
1 cup flaked sweetened coconut
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Steps:

  • For crust:
  • Spray 11-inch-diameter tart pan with removable bottom with nonstick spray. Blend flour, sugar, cocoa, and salt in processor 5 seconds. Add butter and blend until moist sandy texture forms. Add 1 1/2 tablespoons ice water and blend until dough comes together. Press dough evenly onto bottom and up sides of prepared pan. Chill crust 30 minutes.
  • Preheat oven to 350°F. Place crust on baking sheet. Bake crust until dry-looking and slightly puffed, about 18 minutes. Cool crust on rack completely. Maintain oven temperature.
  • For filling:
  • Bring brown sugar, cream, maple syrup, and ginger to boil in heavy medium saucepan over medium-high heat, whisking gently until sugar dissolves. Attach candy thermometer to side of pan. Adjust heat to maintain low boil; cook until thermometer registers 222°F, whisking occasionally, about 8 minutes. Mix in cashews and coconut. Cool 20 minutes.
  • Place chopped chocolate in small microwave-safe bowl. Cook at medium setting in 15-second intervals until soft and beginning to melt. Stir until completely melted and smooth. Brush enough chocolate over inside of crust to coat completely. Freeze crust until chocolate is cold and hard, about 15 minutes (reserve remaining melted chocolate for garnish).
  • Pour filling into crust. Place tart on rimmed baking sheet. Bake until filling is beginning to darken on top and is bubbling thickly, about 35 minutes. Transfer tart to rack. Cool completely. Remelt reserved chocolate in microwave. Drizzle chocolate over tart in lacy pattern. (Can be made 1 day ahead. Cover; store at room temperature.)

CASHEW TART



Cashew Tart image

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 16

1 1/2 cups all-purpose flour
1 tablespoon plus 1 teaspoon sugar
8 tablespoons (1 stick) cold unsalted butter, cut into pea-sized bits
1 egg beaten with 1 cup ice water
Egg Wash, recipe follows
Cashew Filling, recipe follows
2 cups (10 ounces) roasted unsalted cashews
2 tablespoons water
1 tablespoon flour
1 egg yolk
3/4 cup sugar
4 eggs
1 cup dark corn syrup
2 tablespoons dark rum
1 tablespoon vanilla extract
4 tablespoons unsalted butter, melted

Steps:

  • In a large bowl, stir the flour and sugar together. Using a pastry blender or your fingertips, work the butter into the mixture until it resembles coarse meal. Sprinkle on 3 to 4 tablespoons of the eggy water, and mix it in with your fingers until the dough comes together into a ball. Working on a lightly floured surface, take egg-sized pieces of the dough and smear them away from you with the heel of your hand into 6-inch streaks. Scrape up all the streaks of dough and pile them on top of one another to form a disc. Wrap in plastic and refrigerate for at least 2 hours or overnight.
  • Set a rack in the middle of the oven and preheat to 400 degrees F. Lightly butter a 9 1/2-inch tart pan with a removable bottom.
  • On a lightly floured surface, roll the dough into an 11 1/2-inch circle. Fit the dough into the prepared pan. Trim the excess dough to a 1-inch overhang and double the dough over itself to reinforce the sides (save the trimmings for any emergency patchwork). Refrigerate for 20 minutes.
  • Line the tart shell with aluminum foil and weight down with dried beans or pie weights. Bake for 20 minutes. Remove the foil and bake for 5 minutes longer or until lightly browned. Patch any visible holes in the shell with the reserved dough scraps. Brush the shell with Egg Wash and return to the oven for 5 more minutes, until the wash is shiny and no longer runny. Transfer to a rack to cool and lower the oven temperature to 325 degrees F.
  • Spread the cashews in the partially baked shell and cover with the Cashew Filling, making sure the nuts are covered. Bake for 30 minutes or until little bubbles appear around the edges of the tart and the center looks barely set. Transfer to a rack to cool.
  • With a fork, mix together the water, flour, and egg yolk in a small bowl to make an egg wash. Cover and refrigerate.
  • In a large bowl, lightly beat the sugar and eggs together. Add the corn syrup, rum, and vanilla and beat just to a blend. Mix in the melted butter.

DARK CHOCOLATE COCONUT CREAM TART



Dark Chocolate Coconut Cream Tart image

You know that famous candy bar with creamy coconut covered in chocolate with a little almond top? Well I decided to make a tart inspired by that delicious treat and cousins, let me tell you, this decadent dessert tastes just like that candy bar (but it's so much better).

Provided by Kardea Brown

Categories     dessert

Time 2h20m

Yield One 10-inch tart (6 to 8 servings)

Number Of Ingredients 23

6 tablespoons unsalted butter, melted, plus more for the tart pan
3/4 cup sliced almonds, toasted
1 cup crushed chocolate wafer cookies, such as Nabisco Famous Chocolate Wafers (17 cookies) (crushed not crumbs)
1/3 cup granulated sugar
1/4 teaspoon kosher salt
One 4-ounce semisweet chocolate bar, chopped
1/3 cup heavy whipping cream
1 tablespoon light corn syrup
One 13.5-ounce can coconut milk
1 cup whole milk
4 large egg yolks
1/2 cup granulated sugar
3 tablespoons cornstarch
Pinch of kosher salt
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
1 1/4 cups sweetened flaked coconut, toasted
1 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon almond extract, optional
Toasted coconut chips, optional
Toasted sliced almonds, optional
Dark chocolate curls, optional

Steps:

  • For the crust: Preheat the oven to 375 degrees F. Butter a 10-inch tart pan with a removeable bottom. Pulse the toasted almonds in a food processor until finely ground. Add the cookie crumbs, granulated sugar, and salt. Pulse until combined. Gradually add the melted butter and pulse until a dough forms. Pat the mixture into and up the sides of the tart pan. Bake until the crust is set, 13 to 15 minutes. Let cool to room temperature, about 30 minutes.
  • Place the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a small saucepan. Pour the cream mixture over the chocolate and stir until the chocolate melts and the mixture is smooth. Pour the ganache into the prepared crust. Refrigerate or freeze until firm, about 15 minutes.
  • For the filling: Bring the coconut milk and whole milk to a simmer in a medium saucepan. Meanwhile, beat the egg yolks, granulated sugar, cornstarch, and salt in a heavy stand mixer fitted with the whisk attachment until pale and thickened. Gradually add a quarter of the hot milk mixture, whisking constantly. Whisk in the remaining milk and return the mixture to the saucepan.
  • Cook over medium-low heat, whisking constantly, until the mixture thickens (do not boil). Remove from the heat. Stir in the butter, vanilla, and toasted coconut. Pour into the prepared crust. Cover with plastic wrap and chill until cooled, about 30 minutes.
  • For the almond whipped cream: Beat the heavy cream and confectioners' sugar in a large bowl until soft peaks form. Add the almond extract, if desired, and beat until stiff peaks form.
  • Spoon the whipped cream over the tart and garnish as desired.

COCONUT CHOCOLATE TARTS



Coconut Chocolate Tarts image

Make and share this Coconut Chocolate Tarts recipe from Food.com.

Provided by KitchenManiac

Categories     Tarts

Time 20m

Yield 8 Tarts

Number Of Ingredients 5

2 egg whites
1/2 cup sugar
2 cups desiccated coconut
1 1/4 cups cream
300 g quality dark chocolate, chopped

Steps:

  • Preheat oven to 350F (180C).
  • Place the egg whites, sugar and coconut in a bowl and mix to combine them.
  • With wetted hands or a spoon, press the coconut mixture into eight 3/4 cup (6 fl oz) capacity, deep muffin tins, covering the base and sides to make a shell.
  • Place in a preheated oven and bake for 8-10 minutes or until the shells are just beginning to turn a light golden colour.
  • Cool the shells for 1 minute, then gently remove them from the tin and place on a wire rack to cool.
  • Make the filling while the bases are cooking.
  • Place the cream in a saucepan over medium heat and heat until almost boiling.
  • Remove the cream from heat.
  • Add the chopped chocolate and stir through until the chocolate has melted and the filling is smooth.
  • Pour the chocolate filling into the coconut tart shells and place in the freezer for 10 minutes or until the chocolate filling is set.
  • Serve with coffee or berries as a dessert.

CHOCOLATE FRUIT TART



Chocolate Fruit Tart image

Chocolate shortbread tart with pastry cream and fresh fruit.

Provided by Stefania Pulitano

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h5m

Yield 8

Number Of Ingredients 16

2 ½ cups all-purpose flour
½ cup white sugar
4 tablespoons unsweetened cocoa powder
1 pinch salt
½ cup butter
3 tablespoons butter
1 egg
1 egg yolk
2 cups milk
2 eggs
⅓ cup white sugar
6 tablespoons all-purpose flour
1 (2-inch) strip of lemon zest
7 pitted fresh cherries, or more to taste
2 fresh peaches - peeled, pitted, and sliced
2 large kiwis, peeled and sliced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Whisk flour, sugar, cocoa powder, and salt together in a bowl. Cut in 1/2 cup plus 3 tablespoons butter using a pastry cutter or 2 knives until mixture resembles coarse meal. Mix in egg and egg yolk until dough comes together.
  • Roll out the dough on a lightly floured work surface. Transfer to a 9-inch tart pan with a removable bottom.
  • Bake in the preheated oven until dry to the touch, about 25 minutes.
  • Meanwhile, prepare the pastry cream. Bring milk to a simmer in a medium saucepan.
  • Whisk eggs, sugar, and flour together in a large bowl until smooth. Whisk in hot milk, a little at a time, until custard is smooth. Pour custard back into the saucepan; add lemon zest. Cook, whisking constantly, until pastry cream thickens and comes to a boil, 5 to 7 minutes. Remove from heat, discard lemon zest, and let cool.
  • Remove tart crust from the oven and let cool to room temperature, about 20 minutes.
  • Unmold crust and fill with cooled pastry cream. Pile cherries in the center. Arrange peach slices in a ring around the cherries. Arrange kiwi slices in a ring around the peaches.

Nutrition Facts : Calories 477.5 calories, Carbohydrate 65.5 g, Cholesterol 139.4 mg, Fat 20.4 g, Fiber 3 g, Protein 10.3 g, SaturatedFat 11.9 g, Sodium 186.1 mg, Sugar 28.4 g

CHOCOLATE TART RECIPE BY TASTY



Chocolate Tart Recipe by Tasty image

We researched and tested recipes for weeks to bring you Tasty's ultimate chocolate tart. With its silky, smooth, and creamy chocolate filling and beautiful tender crust, it's easy to see why this dessert won over our hearts and stomachs.

Provided by Katie Aubin

Categories     Desserts

Time 3h

Yield 6 servings

Number Of Ingredients 22

1 ⅔ cups all purpose flour
½ cup powdered sugar
½ teaspoon kosher salt
1 ¼ sticks unsalted butter, cubed and chilled
1 large egg yolk
½ teaspoon vanilla extract
1 teaspoon water, ice cold
9 oz good quality bittersweet chocolate
1 ¼ cups heavy cream
¼ teaspoon kosher salt
2 large eggs
1 teaspoon vanilla extract
1 ½ sheets gelatin sheet
1 cup ice water
¼ cup granulated sugar
2 tablespoons water, room temperature
3 tablespoons unsweetened natural cocoa powder
3 tablespoons heavy cream
flaky sea salt, for sprinkling
whipped cream, for serving
1 tart pan, 9 in
pie weight, dried beans, or uncooked rice

Steps:

  • Make the crust: In a food processor, combine the flour, powdered sugar, and salt and pulse to incorporate. Add the butter, a few cubes at a time, and pulse until broken down to pea-sized pieces.
  • In a small bowl, whisk together the egg yolk, vanilla, and water. Slowly drizzle the egg yolk mixture into the food processor and pulse until the dough starts to come together but is not yet fully incorporated, 2-3 minutes.
  • Turn the dough out onto a sheet of plastic wrap, wrap tightly, and shape into a 1-inch-thick disc. Refrigerate for at least 1 hour, up to 2 days.
  • Remove the dough from the refrigerator and let sit at room temperature for a few minutes to soften slightly for easy rolling.
  • Place the dough disc between 2 sheets of parchment paper. Use a rolling pin to roll out to an 11-inch circle about ⅛ inch thick, starting from the center and rolling away from you and rotating the dough 90° every few rolls to ensure even thickness. If the edges of the dough crack, use the rolling pin to bring them back together. If the dough softens too much, refrigerate for a few minutes to re-solidify.
  • Carefully roll the dough onto the rolling pin, then unroll over a 9-inch tart pan and gently press against the bottom and sides. Roll the rolling pin over the pan to trim the edges of the crust flush with the pan. Patch any holes around the edges with the excess dough. Use a fork to prick holes all over the crust. Freeze for about 20 minutes, until the dough is firm.
  • Arrange an oven rack in the center position. Preheat the oven to 425°F (220°C).
  • Crumple a sheet of parchment paper in your hands, then unwrap and press flush against the crust, covering the edges to prevent them from burning. Fill the center of the crust with pie weights and spread in an even layer to cover the entire surface.
  • Bake the crust for 15 minutes, until partially baked and the parchment no longer sticks to the dough. Carefully remove the parchment and pie weights. Reduce the oven temperature to 350°F (180°C) and continue baking for another 15 minutes, until the bottom of the crust is starting to brown. Carefully transfer the tart pan to a wire rack and let cool for 30 minutes.
  • Reduce the oven temperature to 300°F (150°C).
  • Make the filling: Chop the chocolate.
  • In a medium saucepan, combine the heavy cream and salt. Warm over medium-low heat until simmering gently around the edges of the pot, about 5 minutes. Remove the pot from the heat, add the chopped chocolate, and stir to combine. Cover for 5 minutes, then uncover and whisk until chocolate is melted and smooth.
  • In a medium bowl, whisk together the eggs and vanilla. Slowly pour a bit of the chocolate mixture into the egg mixture, whisking constantly, to temper, then pour in the remaining chocolate mixture and whisk to combine.
  • Strain the filling through a fine-mesh sieve into a spouted measuring cup, then pour into the cooled tart shell and spread evenly with an offset spatula.
  • Bake the tart for 25-30 minutes, until the filling is set and the surface is glossy.
  • Carefully remove the tart from the oven and transfer to the wire rack to cool for at least 45 minutes.
  • Make the mirror glaze: In a small bowl, soak the gelatin sheets in the ice water to bloom, about 5 minutes.
  • In a small pot, combine the sugar and room temperature water and bring to a boil over medium-low heat. Once the sugar has dissolved, remove the pot from the heat and sift in the cocoa powder. Stir to combine.
  • In another small pot, heat the cream over medium-low heat until starting to simmer. Slowly pour the hot cream into the cocoa mixture and gently whisk to combine. Be careful not to incorporate any air.
  • Once the gelatin has softened, lift the sheets from the cold water and wring out any excess water. Add the gelatin sheets to the cocoa and cream mixture and stir until fully dissolved.
  • Let the glaze cool until the temperature reaches between 90-110°F (32-43°C), or warm to the touch but no longer hot.
  • Strain the glaze through a fine-mesh sieve into a spouted measuring cup. Pour the glaze over the tart, using an offset spatula to cover evenly. Refrigerate the tart for about 1 hour to allow the mirror glaze to set.
  • Generously sprinkle flaky sea salt over the tart, then slice and serve with a dollop of whipped cream.
  • Enjoy!
  • RECIPE BY: Mimo Ahmed

Nutrition Facts : Calories 607 calories, Carbohydrate 61 grams, Fat 41 grams, Fiber 4 grams, Protein 11 grams, Sugar 36 grams

CHOCOLATE & CARDAMOM COCONUT TART



Chocolate & Cardamom Coconut Tart image

This holiday-worthy tart with a cardamom-scented crust is my nod to our family's Scandinavian heritage. The filling is rich in all the right ways, with coconut, cranberries and chocolate. -Carole Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 13

1-1/3 cups butter, softened
1-1/3 cups sugar
2 teaspoons grated orange zest
1 large egg, room temperature
2-2/3 cups all-purpose flour
3/4 teaspoon ground cardamom
3/4 cup pistachios
1/2 cup fresh cranberries
3/4 cup sweetened shredded coconut
1/3 cup plus 1/2 cup 60% cacao bittersweet chocolate baking chips, divided
2/3 cup sweetened condensed milk
1/2 cup white baking chips
Coarsely shredded orange zest, optional

Steps:

  • Preheat oven to 325°. Cream butter, sugar and orange zest until light and fluffy, 5-7 minutes. Beat in egg. Add flour and cardamom, mixing well. Divide dough in half. Cover and refrigerate for 30 minutes., Meanwhile, pulse pistachios in a food processor until finely chopped; remove. Repeat with cranberries. For filling, in a small bowl combine the chopped cranberries, coconut, 1/3 cup bittersweet chocolate chips, milk and 1/3 cup chopped pistachios. , Press half the dough onto bottom and 1/4 in. up sides of a greased 9-in. springform pan. Spread cranberry mixture over dough. Between sheets of waxed paper, roll remaining dough into a 9-in. circle. Remove top sheet of paper. Gently flip dough and place over pistachio filling; remove remaining paper. Press dough around edge to seal. Place pan on a 15x10-in. rimmed baking pan., Bake until golden brown, 50-60 minutes. Cool in pan 15 minutes. Loosen sides from pan with a knife; cool completely. Remove rim from pan. Microwave white baking chips on high until melted, stirring every 30 seconds; remove. Repeat with remaining 1/2 cup bittersweet chips. Drizzle tart with white and bittersweet melted chocolate. Sprinkle with remaining 1/3 cup chopped pistachios and, if desired, shredded orange zest., Freeze option: Cover and freeze unbaked tart. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 325°. Place tart on a baking sheet; cover loosely with foil. Bake as directed, increasing time as necessary. Cool and top as directed.

Nutrition Facts : Calories 449 calories, Fat 25g fat (15g saturated fat), Cholesterol 58mg cholesterol, Sodium 185mg sodium, Carbohydrate 53g carbohydrate (34g sugars, Fiber 2g fiber), Protein 6g protein.

CHOCOLATE TART WITH COCONUT MACAROON CRUST



Chocolate Tart With Coconut Macaroon Crust image

This rich tart tastes like a Almond Joy candy bar. From Cooking Pleasures Magazine. Chill time 4 hours, standing time 30 minutes not included in prep time.

Provided by LMillerRN

Categories     Tarts

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 7

1 1/2 cups flaked coconut
1 cup crumbled shortbread cookie
1/4 cup unsalted butter, melted
3/4 cup whipping cream
8 ounces semisweet chocolate, chopped
1/8 teaspoon almond extract
2 tablespoons toasted slivered almonds

Steps:

  • Heat oven to 350. In a medium bowl, stir together all crust ingredients. Gently press mixture in bottom and up side of 9 in tart pan with removeable bottom.
  • Bake 12-15 minutes or until golden brown. Cool completely on wire rack, about 30 minutes.
  • Meanwhile place whipping cream and chocolate in med microwave safe bowl. Microwave on med 1 minute 40 seconds to 2 minutes or until chocolate is almost melted; stir until smooth. Stir in almond extract. Pour into cooled crust; refrigerate 45 minutes. Sprinkle almonds around edge.
  • Refrigerated 4 hours or until set. Cover until ready to serve. Let stand at room temperature 15-30 minutes before serving.
  • Tip: to toast almonds, place on baking sheet, bake at 375 for 5 minutes, or until golden brown.

Nutrition Facts : Calories 355.7, Fat 34.5, SaturatedFat 22.4, Cholesterol 45.8, Sodium 61.7, Carbohydrate 17.9, Fiber 6.6, Sugar 6.2, Protein 5.1

COCONUT-PECAN TART



Coconut-Pecan Tart image

Elegan and gluten free, this tart starts with a no-bake, press-in crust made with coconut and almond flour-no rolling out or blind-baking required. The filling is an enchanting elixir of butter, sugar, cream, and condensed milk speckled with coarse semisweet chocolate and pecan halves (imagine the best candy bar you've never eaten). Sprinkle on salt flakes, and slice it thin; even a sliver will satisfy.

Provided by Greg Lofts

Categories     Pie & Tarts Recipes

Time 1h5m

Yield Serves 12 to 16

Number Of Ingredients 16

Vegetable-oil cooking spray or vegetable oil, for pan
1 1/4 cups unsweetened shredded coconut
1 cup almond flour
1/4 teaspoon kosher salt (we use Diamond Crystal)
2 tablespoons unsalted butter, melted
3 tablespoons light corn syrup
2 tablespoons unsalted butter
1/3 cup packed light-brown sugar
1/3 cup heavy cream
Pinch of kosher salt
4 ounces semisweet chocolate, coarsely chopped (about 3/4 cup)
8 ounces pecan halves (2 cups)
2/3 cup sweetened condensed milk (from a 14-ounce can)
2 large eggs, room temperature
1 teaspoon pure vanilla paste or extract
Flaky sea salt, such as Jacobsen, for sprinkling

Steps:

  • For the Crust: Spray a 9-by-1-inch round tart pan with a removable bottom with cooking spray (or brush with oil). In a bowl, combine coconut, flour, and kosher salt. Stir in butter and syrup until mixture has the texture of wet sand and no dry flour remains (it should be crumbly but hold together when pinched between your fingers).
  • Sprinkle evenly over bottom of prepared pan, with slightly more of mixture at edges, then press evenly into bottom and up sides of pan (since crust is thin, it's important to distribute evenly before packing down). Refrigerate until ready to use or, covered, up to 1 day.
  • For the Filling: Preheat oven to 350°F. In a small saucepan, combine butter, brown sugar, cream, and kosher salt. Bring to a boil over medium-high heat; cook until thickened slightly, about 2 minutes. Let cool 10 minutes. Transfer tart pan to a rimmed baking sheet. Pour cooled butterscotch into crust, smoothing to edges with an offset spatula. Sprinkle chocolate and pecans into crust. In a bowl, whisk together condensed milk, eggs, and vanilla. Pour over chocolate-pecan mixture.
  • Bake until crust is golden brown and filling is bubbly in places, 30 to 35 minutes. Let cool in pan on a wire rack 20 minutes. Carefully remove sides from pan and let cool completely (if crust is sticking anywhere along sides of pan, loosen by running a paring knife up and down in sticky spots before removing). To serve, sprinkle with flaky salt and cut into fingers.

CASHEW COCONUT BARS RECIPE BY TASTY



Cashew Coconut Bars Recipe by Tasty image

Here's what you need: raw cashews, pitted date, shredded coconut, salt, coconut milk, vanilla extract

Provided by Mercedes Sandoval

Categories     Snacks

Yield 12 bars

Number Of Ingredients 6

2 ½ cups raw cashews
1 ½ cups pitted date
⅓ cup shredded coconut, plus more for topping
1 pinch salt
3 tablespoons coconut milk, or water
1 teaspoon vanilla extract

Steps:

  • Line an 8-inch (20 cm) square baking dish with parchment paper.
  • Add the cashews, dates, coconut, salt, coconut milk, and vanilla to a food processor and pulse until the mixture starts to clump together.
  • Transfer the mixture to the prepared baking dish and press into an even layer. Top with more coconut, if desired.
  • Chill for 1 hour.
  • Remove the bars from the baking dish by lifting the parchment paper. Cut into 12 individual bars.
  • Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
  • Enjoy!

Nutrition Facts : Calories 153 calories, Carbohydrate 17 grams, Fat 9 grams, Fiber 2 grams, Protein 3 grams, Sugar 11 grams

CHOCOLATE & COCONUT CREAM TORTE



Chocolate & Coconut Cream Torte image

My grandmother passed this recipe down to me years ago and now I make it for my own grandchildren. When preparing, make sure the chocolate layer is properly chilled before adding the next layer, or the coconut will sink into it. -Jason Purkey, Ocean City, Maryland

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12 servings.

Number Of Ingredients 15

1 package (12 ounces) vanilla wafers, crushed
1/2 cup butter, melted
8 ounces dark baking chocolate, chopped
1 cup heavy whipping cream
FILLING:
1 can (13-1/2 ounces) coconut milk
3 cups sweetened shredded coconut
1 cup sugar
2 tablespoons cornstarch
4 tablespoons cold water, divided
1 large egg
1 large egg yolk
2 teaspoons unflavored gelatin
1-1/4 cups heavy whipping cream
1/2 cup sweetened shredded coconut, toasted

Steps:

  • In a large bowl, mix wafer crumbs and butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan., Place chocolate in a small bowl. In a small saucepan, bring 1 cup cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Pour over prepared crust. Refrigerate 1 hour., In a large saucepan, combine coconut milk, coconut and sugar; bring just to a boil. Strain through a fine-mesh strainer into a bowl, reserving strained coconut; return coconut milk mixture to saucepan. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; stir into coconut milk mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat., In a small bowl, whisk egg and egg yolk. Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat., In a microwave-safe bowl, sprinkle gelatin over remaining cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand until gelatin is completely dissolved, 1 minute. Whisk gelatin mixture into coconut milk mixture. Refrigerate, covered, 1 hour, whisking every 15 minutes., In a large bowl, beat cream until stiff peaks form; fold into coconut milk mixture. Spoon reserved strained coconut into prepared crust. Spread filling over coconut. Refrigerate 6 hours or overnight before serving., Remove rim from pan. Top with toasted coconut.,

Nutrition Facts : Calories 691 calories, Fat 49g fat (32g saturated fat), Cholesterol 107mg cholesterol, Sodium 265mg sodium, Carbohydrate 63g carbohydrate (49g sugars, Fiber 3g fiber), Protein 6g protein.

COCONUT CREAM TART



Coconut Cream Tart image

This sweet treat with a taste of the tropics can be savored all year long.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h30m

Number Of Ingredients 12

1 1/4 cups all-purpose flour, spooned and leveled
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/3 cup sugar
1/4 teaspoon salt
1 1/2 cups (4 ounces) sweetened shredded coconut
2 1/2 cups milk
1/2 cup sugar
3 tablespoons cornstarch
Pinch of salt
3 large egg yolks
1 teaspoon vanilla extract
1 cup heavy cream

Steps:

  • Make crust: Preheat oven to 350 degrees. In a food processor, pulse flour, butter, sugar, and salt until moist crumbs form; transfer to a 9-inch tart pan with removable bottom. With floured fingers, press evenly into bottom and up sides of pan. Freeze until firm, 15 minutes.
  • Prick crust all over with a fork. Bake, until golden, 25 minutes, pressing down with a spoon if it puffs up; cool completely. Leave oven on.
  • Make filling: Spread 3/4 cup coconut on a rimmed baking sheet. Bake until golden, tossing occasionally, 5 to 7 minutes. Set toasted coconut aside.
  • In a medium saucepan, heat 2 cups of the milk and remaining 3/4 cup coconut until milk just begins to simmer. Remove from heat, cover; let stand 10 minutes. Strain through a sieve, and return milk to saucepan; discard coconut.
  • In a medium bowl, whisk together sugar, cornstarch, salt, egg yolks, and remaining 1/2 cup milk until blended. Gradually whisk into saucepan.
  • Bring to a simmer over medium-low heat, whisking constantly until mixture begins to thicken, about 3 minutes. Cook, whisking, 1 minute. Transfer to a bowl, add vanilla. Cover and refrigerate until cool, 45 minutes.
  • In a medium bowl, with an electric mixer, beat cream on medium until soft peaks form.
  • To assemble the tart. Sprinkle 1/4 cup of toasted coconut in crust. Spoon on cooled filling, mounding slightly in center. Sprinkle another 1/4 cup coconut on filling; top with whipped cream, and garnish with remaining 1/4 cup coconut. Refrigerate until ready to serve, at least 30 minutes. Remove sides of tart pan, and slice.

CHOCOLATE AND COCONUT PECAN TART



Chocolate and Coconut Pecan Tart image

Categories     Chocolate     Dessert     Bake     Thanksgiving     Coconut     Pecan     Fall     Bon Appétit

Yield Makes 14 to 16 servings

Number Of Ingredients 22

Crust
1 1/2 cups all purpose flour
6 tablespoons unsweetened cocoa powder
1/4 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 large egg yolks
Cocoa powder
1/4 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 large egg yolks
Filling
1 cup light corn syrup
3/4 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
3 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup (6 ounces) miniature semisweet chocolate chips
3/4 cup plus 3 tablespoons shredded unsweetened coconut
1 1/2 cups (about 7 ounces) pecan halves, toasted

Steps:

  • For crust:
  • Preheat oven to 375°F. Whisk flour, cocoa, sugar, and salt in large bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal. Whisk yolks in small bowl to blend; add to flour mixture. Stir until moist clumps form. Gather dough into ball; press over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Bake crust until set, about 15 minutes. Cool while preparing filling. Reduce oven temperature to 350°F.
  • For filling:
  • Blend corn syrup, sugar, and butter in medium bowl. Whisk in eggs, vanilla, and salt. Stir in 1/2 cup chocolate chips, 3/4 cup coconut, and pecans. Pour filling into prepared crust.
  • Bake tart until filling is set and golden brown on top, about 40 minutes. Place tart on rack. Sprinkle remaining 1/2 cup chocolate chips evenly around edge of warm tart. Let stand just until chips soften, about 5 minutes. Using small spatula, spread chocolate to form 1-inch border around edge of tart. Sprinkle chocolate border with remaining 3 tablespoons coconut. Cool completely. (Can be made 1 day ahead. Cover loosely with foil; let stand at room temperature.)

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