CHOCOLATE COCONUT PECAN TART

CHOCOLATE COCONUT PECAN TART image

Yield 8 to 10 1

Number Of Ingredients 14

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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.