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Chocolate Coconut Pecan Tart

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Chocolate Coconut Pecan Tart is a decadent dessert with a crisp chocolate cookie crust filled with a rich chocolate ganache and topped with toasted coconut and crunchy pecans — perfect for special occasions or chocolate lovers.

Ingredients

Scale
  • For the crust:
  • 1 1/2 cups chocolate cookie crumbs (e.g., Oreos without filling)
  • 1/4 cup melted butter
  • For the filling:
  • 1 cup heavy cream
  • 8 oz semi-sweet or dark chocolate, chopped
  • 1 tsp vanilla extract
  • For the topping:
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup chopped pecans
  • Optional: pinch of sea salt

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a bowl, mix chocolate cookie crumbs and melted butter until combined. Press into a 9-inch tart pan evenly on the bottom and sides.
  3. Bake crust for 8–10 minutes. Remove and let cool completely.
  4. In a small saucepan, heat cream until just simmering. Remove from heat and pour over chopped chocolate in a bowl. Let sit 1 minute, then stir until smooth. Stir in vanilla extract.
  5. Pour ganache into the cooled crust and smooth the top. Chill in refrigerator for at least 2 hours until set.
  6. Meanwhile, toast coconut and pecans in a dry skillet or 350°F oven for 5–7 minutes until golden and fragrant.
  7. Once ganache is set, sprinkle toasted coconut and pecans evenly over the tart. Add a pinch of sea salt if desired.
  8. Slice and serve chilled or at room temperature.

Notes

  • Use good quality chocolate for the richest flavor.
  • Make ahead and refrigerate up to 2 days before serving.
  • Use unsweetened coconut if preferred, or toast sweetened lightly to avoid burning.
  • Pairs beautifully with coffee or whipped cream.

Nutrition

Find it online: https://tastyera.com/chocolate-coconut-pecan-tart/