Coconut Chocolate Tart with Koko Samoa

Name: Coconut Chocolate Tart with Koko Samoa
Prep time: 40 min
Cook time: 75 min
Total time: 235 min
Yield: 8
Cuisine: Samoan Dessert
Ingredients: 1 1/2 cups All-purpose flour (For the tart crust); 1/2 cup Cold unsalted butter (Diced, for the tart crust); 2 tablespoons Granulated sugar (For the tart crust); 1/4 teaspoon Salt (For the tart crust); 4-6 tablespoons Ice water (For the tart crust); 2 cups Shredded sweetened coconut (For the coconut filling); 2 whole Large eggs (For the coconut filling); 1/2 cup Granulated sugar (For the coconut filling); 1/2 cup Heavy cream (For the coconut filling); 1 teaspoon Vanilla extract (For the coconut filling); 4 ounces Koko Samoa (Finely chopped, or high-quality dark chocolate (60-70% cocoa)); 1/2 cup Heavy cream (For the chocolate ganache); 2 tablespoons Unsalted butter (For the chocolate ganache); 1 tablespoon Powdered sugar (Optional, for the chocolate ganache, to taste)

Rich, layered, and dramatic, this Coconut Chocolate Tart features a unique blend of flavors, with Koko Samoa adding a distinctive chocolate depth. It starts with a buttery, flaky crust, followed by a sweet, creamy coconut custard, and is topped with a luxurious Koko Samoa chocolate ganache. This dessert offers a delightful contrast in textures and a sophisticated taste that's sure to impress.

#Baking

#Dessert

#Chocolate

#Coconut

#Tart

#Samoan

#Sweet Treat

#Koko Samoa

Finished Coconut Chocolate Tart, top view

Recipe Information

40m

Prep Time

1h 15m

Cook Time

3h 55m

Total Time

Servings

Medium

Samoan Dessert

English

Nutrition (per serving)

450

Calories

Protein

45g

Carbs

30g

Fat

Slice of Coconut Chocolate Tart

Ingredients

Servings: 8

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Tart with rich ganache layer

Instructions

0/9 completed

1
Prepare the tart crust by combining flour, sugar, and salt in a bowl. Cut in cold diced butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together.
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10m
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Prepare the tart crust by combining flour, sugar, and salt in a bowl. Cut in cold diced butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together.
10m
Avoid overworking the dough to ensure a tender crust.
2
Press the dough evenly into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork, then chill for 30 minutes.
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5m
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Press the dough evenly into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork, then chill for 30 minutes.
5m
Chilling prevents the crust from shrinking during baking.
3
Preheat oven to 375°F (190°C). Blind bake the chilled tart crust for 15-20 minutes, or until lightly golden. Remove from oven and let cool slightly.
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20m
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Preheat oven to 375°F (190°C). Blind bake the chilled tart crust for 15-20 minutes, or until lightly golden. Remove from oven and let cool slightly.
20m
For blind baking, line the crust with parchment paper and fill with pie weights or dried beans.
4
While the crust cools, prepare the coconut filling: In a bowl, whisk together eggs, sugar, heavy cream, and vanilla extract. Stir in the shredded coconut.
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5m
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While the crust cools, prepare the coconut filling: In a bowl, whisk together eggs, sugar, heavy cream, and vanilla extract. Stir in the shredded coconut.
5m
Ensure all ingredients are well combined for an even custard.
5
Pour the coconut filling into the pre-baked tart crust. Reduce oven temperature to 350°F (175°C) and bake for 25-30 minutes, or until the filling is set and lightly golden.
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30m
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Pour the coconut filling into the pre-baked tart crust. Reduce oven temperature to 350°F (175°C) and bake for 25-30 minutes, or until the filling is set and lightly golden.
30m
The filling should be firm to the touch when gently shaken.
6
Remove the tart from the oven and let it cool completely on a wire rack.
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1h
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Remove the tart from the oven and let it cool completely on a wire rack.
1h
Cooling completely is crucial before adding the ganache to prevent melting.
7
Prepare the Koko Samoa ganache: In a heatproof bowl, combine finely chopped Koko Samoa (or dark chocolate) and butter. Heat heavy cream in a small saucepan until it just begins to simmer, then pour over the chocolate mixture. Let sit for 5 minutes, then whisk until smooth. Stir in powdered sugar if desired.
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10m
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Prepare the Koko Samoa ganache: In a heatproof bowl, combine finely chopped Koko Samoa (or dark chocolate) and butter. Heat heavy cream in a small saucepan until it just begins to simmer, then pour over the chocolate mixture. Let sit for 5 minutes, then whisk until smooth. Stir in powdered sugar if desired.
10m
Ensure the chocolate is finely chopped for quicker, smoother melting.
8
Pour the Koko Samoa ganache over the cooled coconut layer, spreading it evenly. Chill the tart in the refrigerator for at least 2 hours, or until the ganache is set.
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2h
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Pour the Koko Samoa ganache over the cooled coconut layer, spreading it evenly. Chill the tart in the refrigerator for at least 2 hours, or until the ganache is set.
2h
Chilling allows the ganache to firm up, making the tart easier to slice.
9
Once set, carefully remove the tart from the pan. Garnish as desired (e.g., with toasted coconut flakes or chocolate shavings) and serve.
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5m
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Once set, carefully remove the tart from the pan. Garnish as desired (e.g., with toasted coconut flakes or chocolate shavings) and serve.
5m
Use a sharp, warm knife for clean slices.