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Chocolate Coconut Tart

A delightful dessert combining rich chocolate with the tropical sweetness of coconut, perfect for special occasions and family gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1 1/3 cups graham crackers (170 grams) Forms a crispy, buttery foundation.
  • 1/4 cup cocoa (20 grams) Natural or Dutch cocoa for rich flavor.
  • 1/3 cup powdered sugar (45 grams) Balances tartness of the chocolate.
  • 10 tablespoons unsalted butter, melted (150 grams) Brings together the crust ingredients.
Filling Ingredients
  • 3/4 cup cream of coconut Infuses the tart with tropical flavor.
  • 4 ounces white chocolate (114 grams) Adds creaminess to the filling.
  • 1/3 cup sour cream Contributes tangy richness.
  • 3 cups sweetened coconut flakes, packed (255 grams) Provides texture and coconut flavor.
Ganache Ingredients
  • 6 tablespoons unsalted butter (90 grams) Used for the ganache.
  • 1/4 cup heavy cream Ensures smooth ganache consistency.
  • 3 tablespoons unsalted butter (45 grams) Adds gloss and flavor to the ganache.
  • 2 tablespoons clear corn syrup Helps maintain silky texture.
  • 4 ounces semisweet chocolate (114 grams) Complements the tart's chocolate flavor.
  • 2 ounces white chocolate (60 grams) For decorative touch.

Method
 

Preparation
  1. Process the graham crackers, cocoa, and powdered sugar in a food processor until fine crumbs are formed.
  2. Transfer crumbs to a bowl and mix with 1/2 cup of melted butter. Adjust with more butter if necessary.
  3. Spray the tart pan with non-stick spray and press 2/3 of crumb mixture into the rim and bottom of the pan. Refrigerate.
Filling Preparation
  1. Coarsely chop the white chocolate, mix with cream of coconut, and microwave until smooth.
  2. Whisk in melted butter and then sour cream.
  3. Fold in sweetened coconut flakes.
  4. Pour filling into chilled crust and refrigerate for at least 4 hours or overnight.
Ganache and Assembly
  1. Combine heavy cream, butter, corn syrup, and semisweet chocolate in a bowl, microwave and stir until smooth.
  2. Melt the extra white chocolate and pour ganache over the filling, spreading evenly.
  3. Drizzle melted white chocolate over ganache and create a marbled effect.
  4. Refrigerate to set before serving.

Notes

Serve at room temperature with whipped cream. Store in the refrigerator for up to 5 days or freeze for several months.