CHOCOLATE COCONUT PECAN TART
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
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
COCONUT-PECAN GERMAN CHOCOLATE PIE
This German chocolate pecan pie combines the ingredients everyone loves in its classic cake cousin. It's so silky and smooth, you won't be able to put your fork down. -Anna Jones, Coppell, Texas
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°., In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack., Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes., Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.
Nutrition Facts : Calories 801 calories, Fat 54g fat (24g saturated fat), Cholesterol 215mg cholesterol, Sodium 227mg sodium, Carbohydrate 75g carbohydrate (53g sugars, Fiber 5g fiber), Protein 12g protein.
CHOCOLATE AND COCONUT PECAN TART
Pecan pie dresses up for the holidays! Chocoholics,take note: in addition to the bits of chocolate in the filling, there's cocoa powder in the delicious crust. This sounds more like a candy bar with this wonderful combination of flavors. From a November 2001 issue of Bon Appetit.
Provided by Leslie in Texas
Categories Tarts
Time 1h25m
Yield 14-16 serving(s)
Number Of Ingredients 16
Steps:
- For Crust.
- Preheat oven to 375 degrees.
- Whisk flour,cocoa,sugar and salt in large bowl to blend.
- Add butter; rub in with fingers or use a pastry blender 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.
- Remove tart from oven and place on rack.
- Sprinkle remaining chocolate chips evenly around edge of warm tart.
- Let stand until chips soften, about 5 minutes.
- Using a small spatula, spread chocolate to form a 1-inch border around edge of tart.
- Sprinkle chocolate border with remaining 3 tablespoons of coconut.
- Cool completely.
- Can be made 1 day ahead. Cover loosely with foil, let stand at room temperature.
Nutrition Facts : Calories 493.4, Fat 31.6, SaturatedFat 17.2, Cholesterol 101.4, Sodium 125.3, Carbohydrate 52.9, Fiber 4.4, Sugar 25.9, Protein 5.7
CHOCOLATE PECAN TART
Provided by Food Network
Yield 10 servings
Number Of Ingredients 20
Steps:
- To make the crust:
- Place the flour, sugar, and salt in the bowl of a food processor and pulse two or three times to combine. Add the butter and continue pulsing until the mixture resembles coarse meal. Add the water by drizzling about 1 tablespoon at a time, pulsing after each drizzle. Stop once the dough begins to come together.
- Transfer the dough to a board and use the heel of your hand or a pastry scraper to press it together. Pat into a disk approximately 6 inches in diameter, wrap in plastic wrap, and refrigerate until firm, about 2 hours.
- On a lightly floured board, roll out the dough to a 13 to 14-inch circle, flouring the dough and board as necessary to keep it from sticking. Roll up the dough around the rolling pin and unroll it into the tart pan. Gently lift the edges to ease the dough into the corners of the pan, then push the dough down gently to be certain the dough around the sides is 1/4 inch thick. Use a paring knife to cut excess dough from the rim of the pan. If necessary, pat a bit of the dough trimmings into any thin spots. Cover with plastic wrap and refrigerate for 1 hour.
- Position a rack in the middle of the oven and preheat the oven to 375degreesF. Place the tart pan on a baking sheet.
- Prick the bottom of the crust with a fork, line with aluminum foil or parchment paper, and fill with pie weights or dry beans. Bake for 15 minutes.
- Remove the parchment and weights, and continue to bake for 15 to 20 minutes, or until the crust is golden. Sprinkle the chopped chocolate evenly over the bottom of the crust and bake for an additional minute, just to melt the chocolate. Remove from the oven and use the back of a spoon or a small offset spatula to spread the chocolate in an even layer. Let cool on a rack while you prepare the filling. Raise the oven temperature to 400degreesF.
- To make the filling:
- In a medium saucepan, combine the sugar and water and stir over medium-low heat until the sugar dissolves. Increase the heat to medium-high and cook, without stirring, swirling the pan so the caramel colors evenly. If sugar crystals form on the sides of the pan, brush with a wet pastry brush. Test the color of the caramel by drizzling a few drops onto a white plate. When the color is medium to dark amber, remove from the heat. Slowly and carefully - it will bubble up - add the cream.
- Return the caramel to medium heat and cook for 3 minutes to thicken slightly, reducing the heat to medium-low if the caramel bubbles too much. Remove from the heat and cool for 15 minutes.
- Place the tart shell on a baking sheet.
- In a medium bowl, whisk together the vanilla, egg, and yolk. Slowly whisk into the caramel. Stir in the melted butter, followed by the nuts and nibs, if using. Pour the filling into the prepared tart shell. The filling will come to the top of the shell. (If the crust has shrunk during baking, it may not hold all the filling.)
- Bake the tart for 15 minutes. Lower the oven temperature to 375degreesF and bake for an additional 15 minutes, or until the filling is set.
- Let cool on a rack for about 10 minutes. While still warm, move the tart in the pan to loosen the edges where the caramel has stuck, but keep it in the pan.
- Let cool completely before removing the tart ring.
- Serve each wedge of tart with a dollop of the cocoa whipped cream.
- Cocoa Whipped Cream:
- Place the cream in a chilled metal bowl or mixer bowl. With a whisk, or the whisk attachment, whip the cream until slightly frothy. Combine the sugar with the cocoa powder. Sprinkle into the cream and continue to whip until soft peaks form. Use immediately, or refrigerate for up to 1 hour.
CHOCOLATE-COCONUT PECAN PIE
Traditional pecan pie is enriched by adding chocolate and coconut to the filling.
Provided by My Food and Family
Categories Baking Ingredients
Time 1h10m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Line 9-inch pie plate with pie crust as directed on package. Microwave sugar and corn syrup in large microwaveable bowl on HIGH 3 min. or until mixture comes to boil. Add margarine and chocolate; stir until chocolate is completely melted and mixture is well blended. Cool slightly.
- Add eggs, 1 at a time, beating well after each addition. Stir in coconut and nuts. Pour into crust.
- Bake 50 to 55 min. or until filling is set in center. Cool completely on wire rack.
Nutrition Facts : Calories 450, Fat 26 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 55 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
COCONUT-PECAN TART
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
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.
CHOCOLATE COCONUT PECAN PIE
A wonderful experience! All the popular ingredients in one pie! A family favorite for any holiday or event. An easy pie to transport to a potluck or reunion.
Provided by Seasoned Cook
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients thoroughly. Pour into unbaked pie shell in order shown.
- Bake in 325°F oven for 30 to 35 minutes. Do not overbake or it will dry out. For a fudgy type pie, bake and let center still be moist.
- Serve with a dollop of Cool Whip on top.
Nutrition Facts : Calories 644.9, Fat 45.7, SaturatedFat 18.2, Cholesterol 133.7, Sodium 334.4, Carbohydrate 54.8, Fiber 4.7, Sugar 35.9, Protein 8
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