Chocolate Coconut Pecan Tart Nyt Recipes

CHOCOLATE COCONUT PECAN PIE

Steps:

• Combine the flour, sugar, and salt in a medium bowl. Add the cubed butter and work into the dry ingredients with a pastry blender, just until the smallest pieces are the size of peas. Some larger chunks are okay.
• Add 3 tablespoons of the cold water and work into the flour/butter mixture with a spatula and then your hands, kneading very minimally to bring it together into a ball. Add more water a tablespoon at a time as needed.
• Flatten into a disk, wrap in plastic and chill for at least 2 hours and up to 5 days in the fridge or (double wrapped) in the freezer for up to 2 months.
• Preheat oven to 350°F.
• On a lightly floured surface, let the pie crust sit at room temperature for about 5 minutes. Roll out into a rough 12-inch circle, adding more flour to your work surface as necessary.
• Transfer dough to a 9x2-inch pie dish and trim edges to 1 inch. Tuck the edges into the pie dish and crimp as desired. Chill in the freezer while you prepare the filling.
• Whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla, and salt. Stir in the toasted coconut, chocolate chips, and pecans. Pour filling into the pie crust, and spread it out so the top is even.
• Place pie on a sheet pan (to catch any drips and make transferring in and out of the oven easier) and bake until the top is golden and center jiggles only a little when gently nudged, 45-55 minutes. If the top browns too quickly, cover with foil.
• Serve either warm or at room temperature. Pie will slice more cleanly after it's been chilled. Serve with whipped cream if desired.

CHOCOLATE COCONUT PECAN PIE

Steps:

• Mix all ingredients thoroughly. Pour into unbaked pie shell in order shown.
• Bake in 325°F oven for 30 to 35 minutes. Do not overbake or it will dry out. For a fudgy type pie, bake and let center still be moist.
• Serve with a dollop of Cool Whip on top.

COCONUT-PECAN TART

Steps:

• For the Crust: Spray a 9-by-1-inch round tart pan with a removable bottom with cooking spray (or brush with oil). In a bowl, combine coconut, flour, and kosher salt. Stir in butter and syrup until mixture has the texture of wet sand and no dry flour remains (it should be crumbly but hold together when pinched between your fingers).
• Sprinkle evenly over bottom of prepared pan, with slightly more of mixture at edges, then press evenly into bottom and up sides of pan (since crust is thin, it's important to distribute evenly before packing down). Refrigerate until ready to use or, covered, up to 1 day.
• For the Filling: Preheat oven to 350°F. In a small saucepan, combine butter, brown sugar, cream, and kosher salt. Bring to a boil over medium-high heat; cook until thickened slightly, about 2 minutes. Let cool 10 minutes. Transfer tart pan to a rimmed baking sheet. Pour cooled butterscotch into crust, smoothing to edges with an offset spatula. Sprinkle chocolate and pecans into crust. In a bowl, whisk together condensed milk, eggs, and vanilla. Pour over chocolate-pecan mixture.
• Bake until crust is golden brown and filling is bubbly in places, 30 to 35 minutes. Let cool in pan on a wire rack 20 minutes. Carefully remove sides from pan and let cool completely (if crust is sticking anywhere along sides of pan, loosen by running a paring knife up and down in sticky spots before removing). To serve, sprinkle with flaky salt and cut into fingers.

CHOCOLATE COCONUT PECAN TART

Steps:

• In the bowl of an electric mixer, cream together 8 tablespoons butter and the confectioner's sugar. Beat in the yolk until combined, then beat in the vanilla. Sift together the flour, cocoa powder and 1/8 teaspoon salt. With the mixer running on low, beat in the dry ingredients until just combined. Scrape the dough into a ball and flatten into a disc. Cover with plastic wrap and chill 1 hour.
• On a lightly floured surface, roll the dough into an 11-inch round. Transfer to a 10-inch fluted tart pan. Chill 30 minutes.
• Heat the oven to 325 degrees. Line the crust with foil or parchment paper and fill with pie weights. Bake 15 minutes; remove weights and foil and return crust to the oven to bake until dry to the touch, 5 to 10 minutes more. Cool.
• Melt the remaining stick of butter. In a bowl, combine butter, honey, cream, brown sugar, egg, bourbon and 1/8 teaspoon salt. Stir in the coconut and pecans. Pour filling into the crust. Bake until the top is golden brown and the filling is gently set, 35 to 45 minutes. Cool completely before serving.

COCONUT-PECAN GERMAN CHOCOLATE PIE

Steps:

• In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°., In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack., Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes., Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.

PECAN COCONUT TART

Steps:

• Make the shell:
• In a bowl stir together the brown sugar, the oats, the flour, the baking powder, and the salt, add the butter, and combine the mixture well. Pat the mixture evenly onto the bottom and 1/2 inch up the side of a well-buttered 9-inch springform pan and bake the shell in the lower third of a preheated 325°F. oven for 15 to 20 minutes, or until it is pale golden. Let the shell cool in the pan on a rack.
• Make the filling:
• In a saucepan combine the honey, the brown sugar, and the butter, cook the mixture over moderate heat, stirring, until it is smooth and the butter is melted completely, and stir in the cream. In a bowl stir together the oats, the coconut, the pecans, the sunflower seeds, and a pinch of salt, add the butter mixture, and combine the filling well.
• Pour the filling into the shell and bake the tart in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until the edges are golden and the center is just set. (The center will set completely as the tart cools.) Let the tart cool on a rack for 10 minutes, remove the side of the pan, and let the tart cool completely on the rack.
• In a small metal bowl set over a pan of simmering water melt the chocolate with the butter, stirring until the mixture is smooth, and let it cool slightly. Drizzle the chocolate mixture on top of the tart decoratively and let it set.