Chocolate Coconut Tarts Recipes

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COCONUT CHOCOLATE TARTS



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

Steps:

  • 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.

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 COCONUT TARTS



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

Steps:

  • 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

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.

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 BUTTER TARTS



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

Steps:

  • 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

COCONUT TARTS



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

Steps:

  • 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 COCONUT PECAN TART



Chocolate Coconut Pecan Tart image

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.

Provided by Melissa Clark

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 14

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

Steps:

  • 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.
  • On a lightly floured surface, roll the dough into an 11-inch round. Transfer to a 10-inch fluted tart pan. Chill 30 minutes.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 22 grams, Carbohydrate 47 grams, Fat 45 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 20 grams, Sodium 92 milligrams, Sugar 27 grams, TransFat 1 gram

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.

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From christinascucina.com


CHOCOLATE GANACHE COCONUT TART RECIPE - PINTEREST
This Dark Chocolate, Coconut & Macadamia Nut Tart is decadent, delicious and easy to make. It has a coconut crust that's filled with a luscious chocolate ganache and topped with toasted coconut and macadamia nuts. You'd never guess that this nutty tart is gluten-free, vegan, Paleo, and refined sugar-free! C. Cindy Wysocki.
From pinterest.com


KARDEA BROWN'S DARK CHOCOLATE COCONUT CREAM TART | DELICIOUS …
2022-02-13 Dark Chocolate Coconut Cream Tart RECIPE COURTESY OF KARDEA BROWN Level: Intermediate Total: 2 hr 20 min (includes cooling and chilling times) Active: 50 min Yield: One 10-inch tart (6 to 8 servings) Advertisement. Ingredients. Crust: 6 tablespoons unsalted butter, melted, plus more for the tart pan 3/4 cup sliced almonds, toasted 1 cup crushed …
From foodiebadge.com


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