Ingredients Jump to Instructions ↓

  1. 1 1/2 cups all purpose flour

  2. 6 tablespoons unsweetened cocoa powder

  3. 1/4 cup sugar

  4. 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces

  5. 2 large egg yolks

  6. 1 cup light corn syrup

  7. 3/4 cup (packed) golden brown sugar

  8. 1/4 cup (1/2 stick) unsalted butter, melted

  9. 3 large eggs

  10. 2 teaspoons vanilla extract

  11. 1/4 teaspoon salt

  12. 1 cup (6 ounces) miniature semisweet chocolate chips

  13. 3/4 cup plus 3 tablespoons shredded unsweetened coconut

  14. 1 1/2 cups (about 7 ounces) pecan halves, toasted

Instructions Jump to Ingredients ↑

  1. For crust:

  2. 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.

  3. For filling:

  4. 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.

  5. 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.)


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