Chocolate And Coconut Pecan Tart

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 14
• 1 1/2 cups all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cut into 1/2 inch pieces (1 stick)
• 2 large egg yolks
• 1 cup light corn syrup
• 3/4 cup golden brown sugar (packed)
• 1/4 cup unsalted butter, melted (1/2 stick)
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 cup miniature semisweet chocolate chips (6 oz.)
• 3/4 cup shredded unsweetened coconut, plus
• 3 teaspoons shredded unsweetened coconut
• 1 1/2 cups pecan halves, toasted (about 7 oz.)

Recipe

• 1 for crust.
• 2 preheat oven to 375 degrees.
• 3 whisk flour,cocoa,sugar and salt in large bowl to blend.
• 4 add butter; rub in with fingers or use a pastry blender until mixture resembles coarse meal.
• 5 whisk yolks in small bowl to blend; add to flour mixture.
• 6 stir until moist clumps form.
• 7 gather dough into ball; press over bottom and up sides of 11-inch diameter tart pan with removable bottom.
• 8 bake crust until set, about 15 minutes.
• 9 cool while preparing filling.
• 10 reduce oven temperature to 350 degrees.
• 11 for filling.
• 12 blend corn syrup,sugar and butter in medium bowl.
• 13 whisk in eggs, vanilla and salt.
• 14 stir in 1/2 cup chocolate chips, 3/4 cup coconut and pecans; pour filling into prepared crust.
• 15 bake tart until filling is set and golden brown on top, about 40 minutes.
• 16 remove tart from oven and place on rack.
• 17 sprinkle remaining chocolate chips evenly around edge of warm tart.
• 18 let stand until chips soften, about 5 minutes.
• 19 using a small spatula, spread chocolate to form a 1-inch border around edge of tart.
• 20 sprinkle chocolate border with remaining 3 tablespoons of coconut.
• 21 cool completely.
• 22 can be made 1 day ahead. cover loosely with foil, let stand at room temperature.