Best Coconut Pecan Tart Recipes

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SWEET POTATO TART WITH COCONUT CRUST AND PECAN STREUSEL



Sweet Potato Tart with Coconut Crust and Pecan Streusel image

Provided by Frank Stitt

Categories     Rum     Nut     Vegetable     Dessert     Bake     Thanksgiving     Coconut     Pecan     Sweet Potato/Yam     Fall     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 32

For the Crust
2 1/2 cups all-purpose flour
2 1/2 teaspoons sugar
1 cup shredded unsweetened coconut
1 teaspoon Kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup vegetable shortening
2 large egg yolks
1/4 cup ice water
For the Rum Crème Anglaise
4 large egg yolks
1/4 cup sugar
1 1/2 cups half-and-half
1/4 vanilla bean, split
1 tablespoon dark rum
For the Filling
2 medium sweet potatoes, scrubbed
2 large eggs
3/4 cup sugar
1/2 teaspoon Kosher salt
1/2 teaspoon ginger, or to taste
Pinch of cinnamon, or to taste
1 teaspoon pure vanilla extract
1 2/3 cups half-and-half
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
For the Streusel
1/2 cup pecans, toasted and coarsely chopped
1/2 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon cinnamon
Pinch of salt
4 to 6 tablespoons cold unsalted butter, diced

Steps:

  • To make the crust, put the flour, sugar, coconut, and salt in a food processor and pulse a few times to combine. Add the butter and shortening and pulse until the mixture resembles coarse cornmeal. Add the egg yolks to the water and, with the machine running, pour it through the feed tube. Pulse until the dough comes together and forms a ball. Turn it out onto a sheet of plastic wrap, flatten it into a disk, and wrap it tightly. Chill for at least 1 hour, or overnight.
  • To make the rum crème anglaise, whisk the egg yolks and sugar in a medium bowl until smooth and pale yellow. In a medium saucepan, bring the half-and-half to a boil. Remove from the heat. Gradually add about 1/2 cup of the half-and-half to the egg yolks, whisking constantly, to temper them. Transfer the egg mixture to the saucepan with the remaining half-and-half and cook, stirring constantly, until the sauce coats the back of a spoon, 2 to 3 minutes; it should register 175°F on an instant-read thermometer. Strain into a bowl and add the vanilla bean and rum. Let cool to room temperature, then refrigerate until chilled. (The crème anglaise can be refrigerated for up to 3 days.)
  • On a lightly floured surface, roll the dough out to a 12-inch round. Fit the dough into a 10-inch fluted pan with a removable bottom, pressing it gently onto the bottom and up the sides. Trim the excess dough. Prick all over the bottom with a fork. Chill until firm, about 30 minutes.
  • Preheat the oven to 375°F.
  • Line the tart shell with parchment paper or foil and fill with dried beans or pie weights. Bake for 20 minutes. Remove the paper and weights and bake for 5 to 10 minutes longer, or until golden brown and crisp on the bottom. Let cool slightly on a rack before filling, about 20 minutes.
  • To make the filling, prick the sweet potatoes a few times with a fork. Bake for about 45 minutes, until tender. Let cool.
  • Peel the sweet potatoes and pass through a food mill. (You need 2 cups pureed sweet potatoes for the filling.)
  • Lower the oven to 350°F.
  • In a large bowl, combine the sweet potatoes, eggs, sugar, salt, ginger, cinnamon, vanilla extract, half-and-half, and butter and whisk with a sturdy whisk until satiny smooth. (The filling can be made ahead, covered, and refrigerated for up to 2 days.)
  • To make the streusel, put the pecans, flour, sugar, cinnamon, and salt in a food processor and pulse a few times to combine. Add the butter and pulse a few times until the mixture comes together a bit. Transfer the mixture to a bowl and, working quickly, rub the mixture between your fingers until the streusel is in lumps slightly larger than peas.
  • Pour the filling into the prebaked crust. Sprinkle the streusel evenly over the top of the tart. Bake for 30 to 40 minutes, or until the filling is slightly puffed and set in the middle. Let cool slightly on a rack. To serve, cut the tart into wedges and drizzle with rum crème anglaise.
  • Variation:
  • Cinnamon crème anglaise is another worthy companion if rum doesn't suit your fancy. Simply omit the rum and add 1/4 teaspoon cinnamon along with the vanilla.

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 AND COCONUT PECAN TART



Chocolate and Coconut Pecan Tart image

Categories     Chocolate     Dessert     Bake     Thanksgiving     Coconut     Pecan     Fall     Bon Appétit

Yield Makes 14 to 16 servings

Number Of Ingredients 22

Crust
1 1/2 cups all purpose flour
6 tablespoons unsweetened cocoa powder
1/4 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 large egg yolks
Cocoa powder
1/4 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 large egg yolks
Filling
1 cup light corn syrup
3/4 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
3 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup (6 ounces) miniature semisweet chocolate chips
3/4 cup plus 3 tablespoons shredded unsweetened coconut
1 1/2 cups (about 7 ounces) pecan halves, toasted

Steps:

  • For crust:
  • Preheat oven to 375°F. 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°F.
  • 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.)

COCONUT-PECAN TART



Coconut-Pecan Tart image

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

Vegetable-oil cooking spray or vegetable oil, for pan
1 1/4 cups unsweetened shredded coconut
1 cup almond flour
1/4 teaspoon kosher salt (we use Diamond Crystal)
2 tablespoons unsalted butter, melted
3 tablespoons light corn syrup
2 tablespoons unsalted butter
1/3 cup packed light-brown sugar
1/3 cup heavy cream
Pinch of kosher salt
4 ounces semisweet chocolate, coarsely chopped (about 3/4 cup)
8 ounces pecan halves (2 cups)
2/3 cup sweetened condensed milk (from a 14-ounce can)
2 large eggs, room temperature
1 teaspoon pure vanilla paste or extract
Flaky sea salt, such as Jacobsen, for sprinkling

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.

PECAN COCONUT TART



Pecan Coconut Tart image

Categories     Dessert     Coconut     Pecan     Oat     Party     Potluck     Gourmet

Number Of Ingredients 18

For the shell
1/2 cup firmly packed light brown sugar
1 cup old-fashioned rolled oats
1 cup all-purpose flour
1/2 teaspoon double-acting baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled
For the filling
1/3 cup honey
3/4 cup firmly packed light brown sugar
1/2 cup unsalted butter
1/4 cup heavy cream
1 cup old-fashioned rolled oats
1/2 cup sweetened flaked coconut
1 1/4 cup finely chopped pecans, toasted lightly
1/2 cups hulled sunflower seeds, toasted lightly
1 ounce bittersweet chocolate (not unsweetened)
1 teaspoon unsalted butter

Steps:

  • Make the shell:
  • In a bowl stir together the brown sugar, the oats, the flour, the baking powder, and the salt, add the butter, and combine the mixture well. Pat the mixture evenly onto the bottom and 1/2 inch up the side of a well-buttered 9-inch springform pan and bake the shell in the lower third of a preheated 325°F. oven for 15 to 20 minutes, or until it is pale golden. Let the shell cool in the pan on a rack.
  • Make the filling:
  • In a saucepan combine the honey, the brown sugar, and the butter, cook the mixture over moderate heat, stirring, until it is smooth and the butter is melted completely, and stir in the cream. In a bowl stir together the oats, the coconut, the pecans, the sunflower seeds, and a pinch of salt, add the butter mixture, and combine the filling well.
  • Pour the filling into the shell and bake the tart in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until the edges are golden and the center is just set. (The center will set completely as the tart cools.) Let the tart cool on a rack for 10 minutes, remove the side of the pan, and let the tart cool completely on the rack.
  • In a small metal bowl set over a pan of simmering water melt the chocolate with the butter, stirring until the mixture is smooth, and let it cool slightly. Drizzle the chocolate mixture on top of the tart decoratively and let it set.

SWEET POTATO TART WITH COCONUT CRUST AND PECAN STREUSEL RECIPE | EPICURIOUS.COM



Sweet Potato Tart with Coconut Crust and Pecan Streusel Recipe | Epicurious.com image

This dessert has been the grand finale for every type of fancy dinner at Highlands, from museum balls we've catered to family Thanksgiving meals to nightly desserts. Buttery sweet potato filling, sweet coconut, and crunchy pecans combine with a dark rum crème anglaise to make a minor classic. This also pairs well with a cinnamon crème anglaise (see Variation).

Provided by @MakeItYours

Number Of Ingredients 28

2 1/2 cups all-purpose flour
2 1/2 teaspoons sugar
1 cup shredded unsweetened coconut
1 teaspoon Kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup vegetable shortening
2 large egg yolks
1/4 cup ice water
4 large egg yolks
1/4 cup sugar
1 1/2 cups half-and-half
1/4 vanilla bean, split
1 tablespoon dark rum
2 medium sweet potatoes, scrubbed
2 large eggs
3/4 cup sugar
1/2 teaspoon Kosher salt
1/2 teaspoon ginger, or to taste
Pinch of cinnamon, or to taste
1 teaspoon pure vanilla extract
1 2/3 cups half-and-half
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
1/2 cup pecans, toasted and coarsely chopped
1/2 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon cinnamon
Pinch of salt
4 to 6 tablespoons cold unsalted butter, diced

Steps:

  • To make the crust, put the flour, sugar, coconut, and salt in a food processor and pulse a few times to combine. Add the butter and shortening and pulse until the mixture resembles coarse cornmeal. Add the egg yolks to the water and, with the machine running, pour it through the feed tube. Pulse until the dough comes together and forms a ball. Turn it out onto a sheet of plastic wrap, flatten it into a disk, and wrap it tightly. Chill for at least 1 hour, or overnight.
  • To make the rum crème anglaise, whisk the egg yolks and sugar in a medium bowl until smooth and pale yellow. In a medium saucepan, bring the half-and-half to a boil. Remove from the heat. Gradually add about 1/2 cup of the half-and-half to the egg yolks, whisking constantly, to temper them. Transfer the egg mixture to the saucepan with the remaining half-and-half and cook, stirring constantly, until the sauce coats the back of a spoon, 2 to 3 minutes; it should register 175°F on an instant-read thermometer. Strain into a bowl and add the vanilla bean and rum. Let cool to room temperature, then refrigerate until chilled. (The crème anglaise can be refrigerated for up to 3 days.)
  • On a lightly floured surface, roll the dough out to a 12-inch round. Fit the dough into a 10-inch fluted pan with a removable bottom, pressing it gently onto the bottom and up the sides. Trim the excess dough. Prick all over the bottom with a fork. Chill until firm, about 30 minutes.
  • Preheat the oven to 375°F.
  • Line the tart shell with parchment paper or foil and fill with dried beans or pie weights. Bake for 20 minutes. Remove the paper and weights and bake for 5 to 10 minutes longer, or until golden brown and crisp on the bottom. Let cool slightly on a rack before filling, about 20 minutes.
  • To make the filling, prick the sweet potatoes a few times with a fork. Bake for about 45 minutes, until tender. Let cool.
  • Peel the sweet potatoes and pass through a food mill. (You need 2 cups pureed sweet potatoes for the filling.)
  • Lower the oven to 350°F.
  • In a large bowl, combine the sweet potatoes, eggs, sugar, salt, ginger, cinnamon, vanilla extract, half-and-half, and butter and whisk with a sturdy whisk until satiny smooth. (The filling can be made ahead, covered, and refrigerated for up to 2 days.)
  • To make the streusel, put the pecans, flour, sugar, cinnamon, and salt in a food processor and pulse a few times to combine. Add the butter and pulse a few times until the mixture comes together a bit. Transfer the mixture to a bowl and, working quickly, rub the mixture between your fingers until the streusel is in lumps slightly larger than peas.
  • Pour the filling into the prebaked crust. Sprinkle the streusel evenly over the top of the tart. Bake for 30 to 40 minutes, or until the filling is slightly puffed and set in the middle. Let cool slightly on a rack. To serve, cut the tart into wedges and drizzle with rum crème anglaise.
  • Variation:
  • Cinnamon crème anglaise is another worthy companion if rum doesn't suit your fancy. Simply omit the rum and add 1/4 teaspoon cinnamon along with the vanilla.
  • Frank Stitt's Southern Table
  • Artisan

CHOCOLATE COCONUT PECAN TART (NYT)



CHOCOLATE COCONUT PECAN TART (NYT) image

Categories     Nut     Dessert

Yield 8 servings

Number Of Ingredients 14

1 cup unsalted butter (2 sticks), room temperature
60 grams confectioners' 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:

  • 1. In the bowl of an electric mixer, cream together 8 tablespoons butter and the confectioners' 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. 2. On a lightly floured surface, roll the dough into an 11-inch round. Transfer to a 10-inch fluted tart pan. Chill 30 minutes. 3. 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. 4. 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.

CHOCOLATE COCONUT PECAN TART



CHOCOLATE COCONUT PECAN TART image

Categories     Cake     Chocolate     Dessert     Bake     Christmas

Yield 8 to 10 1

Number Of Ingredients 14

1 cup unsalted butter (2 sticks) room temperatures
1/2 cup plus 1 tablespoon confectioners' sugar
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/4 cup dutch processed cocoa powder
1/4 teaspoon fine sea salt
1/3 cup honey
2 tablespoons heavy cream
1/3 cup dark brown sugar
1 large egg
2 tablespoons bourbon
1/2 cuo coconut flakes
1 3/4 cups whole pecans

Steps:

  • 1. In abowl of an electric mixer cream together 8 tablespoons of butter and the confectioner's sugar. Beat in the yolk until combined, then beat in the vanilla.Sit together the flour, cocoa powder and 1/8 teaspoon salt. With the mixer running on low, beat in the dry ingredient until just combined. Scrape the dough into a ball and flatten into a disc. Cover with plastic wrap and chill 1 hour. 2. On a lightly flouered surface roll the dough into an 11 inch round. Transfer to an 10 inch tart pan and chill for 30 minutes. 3.Heat the oven to 325 degrees.Line the crust with foil or parchment paper and fill with pie weights. Bake 15 minutes, remove foil and pie weights and return to the oven to bake until dry to the touch, 5 to 10 minutes more. Cool. 4. Melt the remaining stick of butter. IN a bowl combine butter, honey , cream, brown sugar, egg,bourbon and 1/8 teaspoon of salt . Stir in the coconut and pecans. Pour filling into crust. Bake until the top is golden brown and the filling is gently set, 35 to 45 minutes. Cool completely before serving.

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