Description
Chocolate Coconut Pecan Tart is a decadent dessert with a crisp chocolate cookie crust filled with a rich chocolate ganache and topped with toasted coconut and crunchy pecans — perfect for special occasions or chocolate lovers.
Ingredients
Scale
- For the crust:
- 1 1/2 cups chocolate cookie crumbs (e.g., Oreos without filling)
- 1/4 cup melted butter
- For the filling:
- 1 cup heavy cream
- 8 oz semi-sweet or dark chocolate, chopped
- 1 tsp vanilla extract
- For the topping:
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped pecans
- Optional: pinch of sea salt
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix chocolate cookie crumbs and melted butter until combined. Press into a 9-inch tart pan evenly on the bottom and sides.
- Bake crust for 8–10 minutes. Remove and let cool completely.
- In a small saucepan, heat cream until just simmering. Remove from heat and pour over chopped chocolate in a bowl. Let sit 1 minute, then stir until smooth. Stir in vanilla extract.
- Pour ganache into the cooled crust and smooth the top. Chill in refrigerator for at least 2 hours until set.
- Meanwhile, toast coconut and pecans in a dry skillet or 350°F oven for 5–7 minutes until golden and fragrant.
- Once ganache is set, sprinkle toasted coconut and pecans evenly over the tart. Add a pinch of sea salt if desired.
- Slice and serve chilled or at room temperature.
Notes
- Use good quality chocolate for the richest flavor.
- Make ahead and refrigerate up to 2 days before serving.
- Use unsweetened coconut if preferred, or toast sweetened lightly to avoid burning.
- Pairs beautifully with coffee or whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 18g
- Sodium: 100mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg