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Chocolate and Coconut Pecan TartCRUST 1 1/2 cup all-purpose flour 6 tbl unsweetened Cocoa powder as needed 1/4 cup sugar 1/4 tsp salt 1/2 cup chilled unsalted butter - (1 stick) cut 1/2" pieces 2 lrg egg yolks FILLING 1 cup light corn syrup 3/4 cup golden brown sugar - (packed) 1/4 cup unsalted butter - (1/2 stick) melted 3 lrg eggs 2 tsp vanilla extract 1/4 tsp salt 1 cup miniature semisweet chocolate chips (6 oz) 3/4 cup shredded unsweetened coconut plus 3 tbl shredded unsweetened coconut 1 1/2 cup pecan halves - (abt 7 oz) toasted Method : * For Crust: Preheat oven to 375 degrees. 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 degrees. * 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.) * This recipe yields 14 to 16 servings. * Comments: Pecan pie dresses up for the holiday. Chocoholics, take note: In addition to the bits of chocolate in the filling, there's cocoa powder in the delicious crust. Chocolate and Coconut Pecan Tart to homepage Basic Thanksgiving Dinner Great Thanksgiving Turkey After Thanksgiving Dinner |
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