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If you’re looking for a dessert that combines rich flavors and a satisfying crunch, look no further than this Coconut Caramel Tart. A decadent blend of chocolate shortbread, creamy frangipane, toasted coconut, and gooey caramel, this tart is an unforgettable treat. Whether you’re making it for Thanksgiving, a special celebration, or simply for a weekend indulgence, this dessert is sure to impress. Here’s how to bring this delicious creation to life!
Ingredients
For the Chocolate Crust:
- 1 cup (128 grams) all-purpose flour, plus more for rolling
- ½ cup (56 grams) powdered sugar
- ¼ cup (20 grams) Dutch-processed cocoa powder
- 1 teaspoon kosher salt (or ½ teaspoon fine salt)
- 6 tablespoons (85 grams) cold unsalted butter, cut into cubes
- 1 large egg, beaten, at room temperature
- 1 teaspoon vanilla extract
For the Coconut Filling:
- 8 tablespoons (114 grams) unsalted butter, at room temperature
- ½ cup (100 grams) granulated sugar
- 2 large eggs, at room temperature
- ½ cup (60 grams) almond flour
- ½ cup (52 grams) unsweetened shredded coconut, toasted
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt (or ¼ teaspoon fine salt)
For the Caramel Topping:
- ¾ cup (150 grams) granulated sugar
- ½ cup (120 grams) full-fat coconut milk or heavy cream
- 1 cup (104 grams) unsweetened coconut, toasted
- 4 tablespoons (56 grams) unsalted butter
- 1 teaspoon kosher salt (or ½ teaspoon fine salt)
- 1 teaspoon vanilla extract
- 2 ounces (58 grams) semisweet chocolate, chopped
- Flaky sea salt, for sprinkling
Preparation
Step 1: Make the Crust
Start by preparing the chocolate crust. In a food processor, pulse together the flour, powdered sugar, cocoa powder, and salt until fully combined. Add the cold cubed butter and pulse until the mixture resembles wet sand. Add the beaten egg and vanilla, and pulse until a ball begins to form. If making by hand, combine the dry ingredients and cut in the butter with a pastry cutter or your fingers, then mix in the egg and vanilla.
Form the dough into a disk about an inch thick, wrap it in plastic wrap, and refrigerate for at least 30 minutes or up to overnight.
Step 2: Roll and Bake the Crust
On a lightly floured surface, roll the dough into a 12-inch round. Press the dough into a 9-inch pie plate or a 10-inch tart pan. Freeze the dough until firm, about 20 minutes. Trim the edges and use a fork to dock the dough. Bake at 375°F for 15 minutes, until slightly dried out. Cool to room temperature, then reduce the oven temperature to 350°F.
Step 3: Make the Coconut Filling
In a large bowl, beat the butter and sugar until smooth. Add the eggs and beat until light and fluffy. Stir in the almond flour, toasted coconut, all-purpose flour, vanilla, and salt until fully incorporated. Spread the mixture evenly into the cooled crust and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Let it cool while you prepare the caramel.
Step 4: Make the Caramel
In a saucepan over medium heat, stir together the sugar and water. Boil until the sugar turns amber (about 320°F on a candy thermometer). Add the coconut milk and continue cooking until the caramel thickens (about 250°F). Stir in the toasted coconut, butter, salt, and vanilla, then let the caramel cool for about 10 minutes before spreading it over the tart.
Step 5: Top with Chocolate and Serve
Melt the semisweet chocolate in a bowl set over simmering water or microwave it in 15-second intervals. Drizzle the melted chocolate over the cooled tart and sprinkle with flaky sea salt. Let the tart cool completely.
Tips:
- To toast the coconut, bake it at 350°F on a sheet pan for 4-7 minutes, stirring halfway through.
- If you don’t have a food processor, you can make the crust by hand with a pastry cutter.
Storing Your Tart:
The tart will keep at room temperature for 2 to 3 days, or up to 4 days in the refrigerator. If refrigerated, let it sit at room temperature for about 15 minutes before slicing.
ALL IN ALL
This Coconut Caramel Tart is a perfect balance of rich chocolate, toasted coconut, and sweet caramel. The crisp chocolate crust, creamy filling, and gooey topping make for a truly indulgent dessert. Whether you’re hosting a gathering or enjoying a quiet evening at home, this tart is sure to elevate any occasion. Try it out this holiday season and watch it disappear from the table!