Coconut-Pecan Tart Recipe

This Coconut-Pecan Tart is a chewy and decadent recipe, which is made with a coconut-almond flour crust and a rich pecan filling. It’s the ultimate dessert recipe, ready in about an hour and a half, plus cooling time.

Coconut-Pecan Tart Ingredients

Crust

• Vegetable-oil cooking spray or vegetable oil, for pan
• 1 ¼ cups unsweetened shredded coconut
• 1 cup almond flour
• ¼ teaspoon kosher salt (we use Diamond Crystal)
• 2 tablespoons unsalted butter, melted
• 3 tablespoons light corn syrup

Filling

• 2 tablespoons unsalted butter
• ⅓ cup packed light-brown sugar
• ⅓ cup heavy cream
• Pinch of kosher salt
• 4 ounces semisweet chocolate, coarsely chopped (about ¾ cup)
• 8 ounces pecan halves (2 cups)
• ⅔ 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

How To Make Coconut-Pecan Tart

1. Make the crust: Grease a 9-inch round tart pan with a removable bottom. In a bowl, combine the shredded coconut, almond flour, and kosher salt. Stir in the melted butter and corn syrup until the mixture has the texture of wet sand.
2. Press the crust into the pan: Sprinkle the mixture evenly over the bottom of the prepared pan, then use your fingers or the bottom of a glass to press it firmly and evenly into the bottom and up the sides of the pan. Refrigerate the crust until you are ready to use it.
3. Make the butterscotch layer: Preheat your oven to 350°F. In a small saucepan, combine the butter, brown sugar, heavy cream, and a pinch of salt. Bring to a boil over medium-high heat and cook for about 2 minutes until it has thickened slightly. Let it cool for 10 minutes.
4. Assemble the layers: Place the tart pan on a rimmed baking sheet. Pour the cooled butterscotch into the chilled crust, smoothing it to the edges. Sprinkle the chopped chocolate and then the pecan halves evenly over the butterscotch.
5. Add the final filling and bake: In a bowl, whisk together the sweetened condensed milk, eggs, and vanilla. Pour this mixture over the chocolate and pecans. Bake for 30 to 35 minutes, until the crust is golden brown and the filling is bubbly.
6. Cool and serve: Let the tart cool in the pan on a wire rack for 20 minutes. Carefully remove the sides of the tart pan and let it cool completely. To serve, sprinkle with flaky sea salt and cut into slices.

Recipe Tips

• How to prevent a soggy crust? Pressing the crust firmly and evenly into the pan is key. Chilling it before adding the filling also helps it to set and stay crisp during baking.
• Can I use a different kind of nut? Yes, while pecans are classic, this tart would also be delicious with walnuts or a mix of pecans and walnuts.
• How do I know when the tart is done? The tart is ready when the crust is golden brown, the edges of the filling are set, and the center is mostly firm but may have a very slight jiggle. It will continue to set as it cools.
• Can I make the crust ahead of time? Absolutely. You can prepare the crust and press it into the tart pan, then cover and refrigerate it for up to one day before you plan to fill and bake it.

What To Serve With Coconut-Pecan Tart

This rich and decadent tart is a showstopper on its own.

• A dollop of unsweetened whipped cream
• A small scoop of vanilla bean or coffee ice cream
• A cup of hot coffee or an espresso

How To Store Coconut-Pecan Tart

• Refrigerate: Due to the egg and cream content, the tart should be stored in an airtight container in the refrigerator for up to 4 days. It’s delicious served chilled or at room temperature.

Coconut-Pecan Tart Nutrition Facts

• Serving Size: 1 slice
• Calories: 480 kcal
• Fat: 35g
• Carbohydrates: 38g
• Protein: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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