Chocolate Coconut Tart

A simple but very tasty recipe: the Chocolate coconut pie and its almond shortcrust pastry. A creamy filling made from coconut milk and grated coconut, topped with a dark chocolate ganache. Very simple and quick to make, it is also very fragrant!

Fancy a simple and delicious dessert? Then this coconut tart is for you! If like me you love coconut coconut and chocolate duo, I'm sure you'll love it. Plus, it can be made in advance: this coconut tart is even better the next day...

What ingredients do you need to make this coconut pie?

First you need to plan the ingredients for the homemade shortbread : flour, icing sugar, softened unsalted butter, almond powder, egg and salt.

For coconut filling, it is necessary to provide canned coconut milk, whole liquid cream, an egg, grated coconut and brown sugar.

For ganache, you only need 2 ingredients: dark pastry chocolate (not very full-bodied) and whole liquid cream.

NB: the ingredient dosages of my recipe are suitable for a family round pie pan. If you opt for a rectangle format coconut tart like in my photos, you will have to reduce the doses because its capacity is smaller.

How to make this chocolate coconut pie?

We start by preparing the shortbread with almonds, this step can be made in advanceTo make it, simply mix the dry ingredients together and then add the butter while kneading. Finish with the egg and then form a ball that must be refrigerated.

Then we roll out the dough and fill the mold. Dry cooking is done so that the dough is crispy and cooked. The time varies depending on your oven, it's up to you to check the cooking.

To prepare the coconut filling, heat the liquid cream and coconut milk. Separately, whisk the egg and brown sugar, then pour in the lukewarm mixture and then the grated coconut. Pour this filling onto the bottom of the tart and then bake again.

For chocolate ganache, it's super simple: heat the cream and pour it over the chocolate cut into pieces. Smooth it out well and then cover the coconut tart with ganache before putting it in the refrigerator. The grated coconut is added before serving.

Other recipes to try

If you like this kind of gourmet desserts, I advise you to take a look at these other recipes on the blog that you might like: Giant chocolate coconut almond cookie, Hazelnut chocolate cake with creamy ganache Coconut chocolate creams without egg, Coconut red berry mascarpone tart, Chocolate coconut ice cream.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute pies!

Chocolate Coconut Tart

4.73 on 11 votes

The famous coconut & chocolate duo united in a creamy and delicious tart ...

Amount : 6 people

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Prepare in advance 30 minutes min

Cook time 35 minutes min

Total 1 time h 5 minutes min

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Ingredients 

Pâte sablée

• 250 g all-purpose flour
• 100 g icing sugar
• 130 g unsalted butter at room temperature
• 60 g almond meal
• 1 oeuf
• pinch of salt

Coconut filling

• 20 cl coconut milk canned
• 10 cl heavy whipping cream 30%
• 1 oeuf
• 80 g shredded coconut
• 80 g light brown sugar

Chocolate ganache

• 120 g dark chocolate pastry not strong, about 50-60% cocoa
• 12 cl heavy whipping cream 30%

Prepare in advance 

Pâte sablée

• Combine the flour, sugar, ground almonds and salt. Add the soft butter and sand the dough by kneading it (you can put your fingers in it). Finish by adding the egg. Mix well and form a ball, refrigerate for 1 hour.
• Preheat the oven to 180 ° traditional heat.
• Roll out the dough on a floured work surface to cover your buttered floured tart mold (family size). Bake for about 18 minutes depending on your oven. If necessary, add ceramic balls or white beans to prevent it from rising.

Coconut filling

• In a saucepan, heat together the liquid cream and coconut milk. Apart from whipping the egg and the brown sugar until the mixture turns white. Pour in the lukewarm liquid and the grated coconut. Pour the resulting cream on the baked pie shell. Bake for about 18 minutes.

Chocolate ganache

• Heat the liquid cream and then pour over the chocolate cut into pieces, then smooth. Place the ganache on the baked pie, smooth and refrigerate for at least 2 hours. Sprinkle with grated coconut before serving.

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Recipe : Dessert, Snack