Chocolate Coconut Tarts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image


Coconut Tarts image

My Grandma used to send these to the soldiers in the Second World War. I've modified their sugar content as they used to be quite sweet.

Provided by Freya

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h5m

Yield 12

Number Of Ingredients 8

12 (2 inch) frozen mini tart shells
¼ cup melted butter
¼ cup white sugar
1 egg
2 teaspoons evaporated milk
1 teaspoon vanilla extract
1 cup flaked coconut
2 tablespoons strawberry jam


  • Preheat oven to 375 degrees F (190 degrees C). Place frozen mini tart shells on a baking sheet.
  • Beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture.
  • Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack.

Nutrition Facts : Calories 219.7 calories, Carbohydrate 24.9 g, Cholesterol 25.9 mg, Fat 12.3 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 5.6 g, Sodium 123.1 mg, Sugar 12.2 g


Chocolate Butter Tarts image

Butter tarts with a chocolate surprise!

Provided by MommaBear

Categories     Desserts     Pies     Tarts     Butter Tart Recipes

Time 50m

Yield 12

Number Of Ingredients 9

12 (3 inch) unbaked tart shells
4 (1 ounce) squares unsweetened baking chocolate (such as Baker's®), divided
¾ cup lightly packed brown sugar
¼ cup corn syrup
1 egg
2 tablespoons butter, softened
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 pinch salt


  • Preheat oven to 450 degrees F (230 degrees C). Place tart shells on a baking sheet.
  • Chop 3 ounces of the chocolate into small pieces; sprinkle evenly into the bottom of each tart shell.
  • Whisk brown sugar, corn syrup, egg, butter, vinegar, vanilla, and salt together in a bowl; fill tart shells with sugar mixture 3/4 full.
  • Bake in the preheated oven until filling expands and is bubbly and pastry is lightly golden, about 12 minutes. Remove from the oven to cool.
  • Melt the remaining chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, about 1 minute (depending on your microwave). Drizzle chocolate over cooled tarts.

Nutrition Facts : Calories 278.6 calories, Carbohydrate 40 g, Cholesterol 20.9 mg, Fat 13.7 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 5.9 g, Sodium 128.8 mg, Sugar 18.5 g


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
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


  • 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 Chocolate Tarts image

Make and share this Coconut Chocolate Tarts recipe from

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


  • 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 Coconut Tarts image

TO DIE FOR!! Nice and quick for that morning tea with the girls!! * Hint: Use wet fingertips when pressing coconut mixture into patty pan. * Shortcut: To make chocolate filling, place cream and chocolate into a heatproof microwave-safe bowl. Heat, uncovered, for 1 to 11/2 minutes on HIGH (100%) power, stirring every 30 seconds, or until melted and smooth. Time does not include cooling time in fridge.

Provided by An_Net

Categories     Tarts

Time 1h

Yield 18 tartlets

Number Of Ingredients 8

1 1/4 cups desiccated coconut
1/3 cup caster sugar
1/4 cup plain flour
1 egg, lightly beaten
1/3 cup thickened cream
200 g dark cooking chocolate, chopped
2 eggs, separated
1/2 cup caster sugar


  • Preheat oven to 180°C Lightly grease an 18 x 2-tablespoon (40ml) capacity patty pan.
  • Make base:.
  • Place all ingredients into a bowl. Mix until well combined. Press a tablespoonful of mixture into base and sides of each patty hole to form small cases (see hint). Bake for 8 to 10 minutes, or until light golden. Loosen tarts while hot. Set aside to cool in pan.
  • Make filling:
  • Place cream and chocolate into a small saucepan over low heat (see shortcut). Cook, stirring constantly, for 4 minutes, or until melted and smooth. Transfer to a bowl.
  • Stir egg yolks into chocolate mixture. Spoon mixture into coconut cases so each is three-quarters full. Refrigerate for 1 hour, or until chilled.
  • Preheat oven to 220°C Beat eggwhites to soft peaks. Add sugar, 1 tablespoonful at a time, beating until thick and glossy. Top each pie with meringue. Bake for 8 to 10 minutes, or until firm to the touch. Set aside to cool before serving.

Nutrition Facts : Calories 167.4, Fat 11.8, SaturatedFat 7.5, Cholesterol 41.3, Sodium 30.1, Carbohydrate 17.6, Fiber 2.7, Sugar 11.7, Protein 3.4


Coconut Chocolate Tarts image

Provided by Jay Ducote

Categories     dessert

Time 2h45m

Yield 20 servings

Number Of Ingredients 9

2 16-ounce bags almond flour
1 12-ounce jar coconut oil, melted
12 fluid ounces honey
4 14-ounce cans coconut milk
1 tablespoon ancho chile powder
1 tablespoon cayenne pepper
1 tablespoon pasilla chile powder
1 tablespoon smoked sea salt
48 ounces dark chocolate chips or chunks


  • Preheat the oven to 400 degrees F.
  • In a stand mixer fitted with a paddle attachment, combine the almond flour, coconut oil and honey on low speed until you reach a semi-clumpy consistency, it should feel damp and moldable, similar to modeling clay.
  • Separate and spread the mixture evenly into 20 6-inch tart pans. Place the tart pans on sheet trays and bake until they rise a bit, look toasty and the excess coconut oil bakes off, 18 to 20 minutes.
  • Meanwhile, in a saucepan set over medium heat, bring the coconut milk to a simmer. Whisk in the ancho powder, cayenne pepper, pasilla powder and salt.
  • Place the chocolate in a large bowl. Pour the simmering coconut milk over the chocolate and whisk until melted. Reserve for the tart shells.
  • Fill each shell evenly with the chocolate coconut ganache. Allow the ganache to set at room temperature or in the refrigerator, 1 to 2 hours.
  • Serve the tarts cold.


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


  • 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.

More about "chocolate coconut tarts recipes"

christmas-chocolate-coconut-bounty-tart image
2021-12-21  · Salam.Today Kitchen Closeup Presents A Christmas Special New Year 2022 Sweet Delicious DESSRET Chocolate Coconut BAUNTY Tart Recipe Which Every One Likes ...
Author Kitchen CloseUp
Views 128
See details

coconut-custard-tart-with-chocolate-ganache-kitchen image
2013-11-17  · Coconut Custard Tart with Chocolate Ganache. by Liren Baker on November 17, 2013 updated November 1, 2021 | 15 Comments. Coconut …
Reviews 15
Estimated Reading Time 5 mins
Servings 1
See details

mini-coconut-chocolate-tarts-500000-recipes-meal image
Preheat oven to 350F (180C). Filling: In a small sauce pan add cream, vanilla and chocolate. Melt slowly over medium low heat stirring occasionally. Crust: …
4.1/5 (9)
Category Desserts
Cuisine American
Total Time 2 hrs
See details

2018-08-23  · Preheat the oven to 375F (190C) Beat the eggs. Then add the sugar, melted butter, vanilla, and coconut. Place the unbaked tartlet shells in their tins on a baking sheet. Put a …
4.6/5 (114)
Total Time 42 mins
Category Bread, Cookies & Pastries
Calories 284 per serving
  • Put a little raspberry jam in the bottom of each shell. Fill about about 3/4 full with the coconut filling (they will rise).
See details

2017-06-27  · Recipes; Vegan Dark Chocolate Coconut Tart; Vegan Dark Chocolate Coconut Tart. Rating: Unrated. Be the first to rate & review! After you take one bite of this deeply …
Servings 8
Total Time 45 mins
  • To prepare the crust, line the bottom of an 8-inch round tart pan with removable bottom with a round of parchment paper.
  • Combine, dates and next 7 ingredients (through vanilla) in the bowl of a food processor; process until all ingredients come together, adding water 1 tablespoon at a time as needed to form a sticky ball. Transfer to the tart pan; using lightly moistened hands, press the mixture evenly along the bottom and up the sides of the pan to form the crust. Refrigerate until ready to fill.
  • To prepare the filling, combine syrup and next 5 ingredients (through avocados) in the bowl of a food processor; process until smooth, scraping down the sides as needed. Spread filling into prepared crust and chill at least 30 minutes or until set. Garnish with pomegranate seeds and coconut.
See details

2019-05-17  · Coconut and White Chocolate Tart . This is a fairly straightforward tart; apart from the pastry which needs blind baking it’s simply a case of melting the filling ingredients together and pouring them into the pastry case to set. You could omit the coconut from the pastry and just use a regular shortcrust, shop bought if you really must, but you’ll no longer have a coconut …
Estimated Reading Time 2 mins
See details

2020-03-30  · Allergy information for Low-Carb Chocolate & Coconut Custard Tarts. Gluten free. Dairy free. Nightshade free. Pork free. Avocado free. Fish free. Shellfish free . Pescatarian. Vegetarian. Nutritional values (per serving, tart) Net carbs 8.5 grams. Protein 12.8 grams. Fat 53.4 grams. Calories 548 kcal. Calories from carbs 6%, protein 9%, fat 85%. Total carbs 14.6 …
Estimated Reading Time 4 mins
See details

2017-05-31  · Place the chocolate in a large bowl. Pour the simmering coconut milk over the chocolate and whisk until melted. Reserve for the tart shells. Fill each shell evenly with the chocolate coconut ganache. Allow the ganache to set at room temperature or in the refrigerator, 1 to 2 hours. Serve the tarts cold.
Servings 20
Total Time 2 hrs 45 mins
Category Dessert
See details

13 hours ago  · Coconut macaroons are quick to make – and even quicker to disappear! Enjoy every bite. Cuisine: American Prep Time: 5 minutes Cook Time: 18 minutes Total Time: 23 minutes Ingredients 1/3 cup flour 2 1/2 cups sweetened shredded coconut dash of salt 2/3 cup sweetened condensed milk 1 1/2...
See details

Chocolate Filling 4. Gently heat chocolate, coconut cream and syrup in a heavy-based saucepan (or in a microwave-proof bowl in the microwave), stirring occasionally, until chocolate has melted and mixture is smooth. Add salt if using. Pour mixture into cold tart case. Smooth surface. Refrigerate for 3-4 hours or until firm. 5. Scatter tart with ...
See details

2020-11-09  · Our answer. Nigella's Salted Chocolate Tart (from SIMPLY NIGELLA) is a no-bake tart that has a crumb crust made from chocolate sandwich cookies and a chocolate custard filling that is cooked in a saucepan on top of the stove.. The filling includes a combination of milk and double (heavy) cream. It is possible to use plant-based alternatives for the filling but we …
See details

2021-12-16  · dark chocolate, cashew nuts, pure vanilla extract, dates, full fat coconut milk and 4 more Double Chocolate Tart with Blackberries Happy Kitchen.Rocks sugar, heavy cream, heavy cream, flour, butter, cocoa powder and 6 more
See details

Coconut Custard Tarts With Dark Chocolate requires about approximately 45 minutes from start to finish. This dairy free recipe serves 24 and costs 37 cents per serving.One serving contains 105 calories, 1g of protein, and 4g of fat.Head to the store and pick up salt, , cup coconut oil, and a few other things to make it today. 1 person has made this recipe and would make it again.
See details

To make coconut topping, combine all ingredients in a medium bowl. Spoon 1 tblsp of topping evenly over each tart. Cook in a moderate oven (180C) for about 20 minutes, or until cooked. Stand for 5 minutes. Transfer to a wire rack to cool. Serve warm or …
See details

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 ...
See details

Tart with a crispy oats-hazelnut crust, crumbly coconut filling and home-made white chocolate topping #vegan #dairy-free
See details

Coconut chocolate tarts recipe. Learn how to cook great Coconut chocolate tarts . deliver fine selection of quality Coconut chocolate tarts recipes equipped with ratings, reviews and mixing tips. Get one of our Coconut chocolate tarts recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 83% Coconut Chocolate …
See details

My recipe for vegan chocolate tart with coconut milk. Print Recipe. Vegan chocolate tart with coconut milk (no-bake, GF, Ayurvedic) The ultimate chocolate tart that doesn't require baking! Prepare a simple crust and chocolate/coconut ganache, add your favorite toppings, and you're set! Prep Time 15 mins. Course: Dessert. Cuisine: American, ayurvedic. Keyword: chocolate …
See details

2021-12-09  · Add whipped cream to chocolate and gently fold together. Once combined stop folding as unnecessary folding will make mixture heavy. Prepare a pastry bag or firm plastic food bag with a large plain piping tip and fill with chocolate cream. Fill tarts equally and place in fridge. For decoration place chopped chocolate in a microwave safe bowl ...
See details

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #south-west-pacific     #pies-and-tarts     #tarts     #desserts     #australian     #finger-food     #holiday-event     #chocolate     #dietary     #christmas     #low-sodium     #inexpensive     #low-in-something     #taste-mood     #sweet     #presentation

Top Asked Questions

How do you make mini coconut chocolate tarts?
Mini Coconut Chocolate Tarts For crust: 2 Egg whites 200 grams Sweetened Coconut chopped 1 teaspoon Sugar For filling: 6 ounce Semisweet chocolate chopped 1/2 cup Heavy cream 1 tablespoon Vanilla Preheat oven to 350F (180C). Filling: In a small sauce pan add cream, vanilla and chocolate. Melt slowly over medium low heat stirring occasionally.
What is the best way to bake a chocolate tart shell?
Preheat oven to 450 degrees F (230 degrees C). Place tart shells on a baking sheet. Chop 3 ounces of the chocolate into small pieces; sprinkle evenly into the bottom of each tart shell. Whisk brown sugar, corn syrup, egg, butter, vinegar, vanilla, and salt together in a bowl; fill tart shells with sugar mixture 3/4 full.
What is a coconut tartlet?
Coconut tartlets, or coconut and raspberry jam tarts are a big thing in Scotland. To be honest, they’re usually just called coconut tarts. If you grew up in Scotland, you’d know and love these little coconut treats which are sold in many bakeries, or made by many Scottish grannies.
How much chocolate do you put in a butter tart?
Butter tarts with a chocolate surprise! Preheat oven to 450 degrees F (230 degrees C). Place tart shells on a baking sheet. Chop 3 ounces of the chocolate into small pieces; sprinkle evenly into the bottom of each tart shell.

Related Search