Decadent Coconut Caramel Tart

Decadent Coconut Caramel Tart

240 mins
medium
8 servings

A show-stopping coconut caramel tart, perfect for any occasion. This recipe combines a flaky crust with a creamy coconut filling and a rich caramel topping, drizzled with decadent chocolate.

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Equipment Needed

  • 9-inch tart pan
  • Candy Thermometer (optional)
  • Food Processor
  • Heavy saucepan
  • Rolling Pin
  • Stand mixer (optional)

Ingredients

  • 128.00 gramsAll-Purpose Flour(Ensure flour is measured accurately.)
  • 56.00 gramsPowdered Sugar
  • 20.00 gramsDutch-Processed Cocoa Powder
  • 1.00 teaspoonKosher Salt
  • 85.00 gramsCold Unsalted Butter(Cut into cubes.)
  • 1.00 eachLarge Egg(Beaten)
  • 1.00 teaspoonVanilla Extract
  • 114.00 gramsUnsalted Butter(Room temperature)
  • 100.00 gramsGranulated Sugar
  • 2.00 eachLarge Eggs(Room temperature)
  • 60.00 gramsAlmond Flour
  • 52.00 gramsUnsweetened Shredded Coconut(Toasted)
  • 1.00 tablespoonAll-Purpose Flour
  • 1.00 teaspoonVanilla Extract
  • 0.50 teaspoonKosher Salt
  • 150.00 gramsGranulated Sugar
  • 120.00 gramsFull-Fat Coconut Milk
  • 104.00 gramsUnsweetened Coconut(Toasted)
  • 56.00 gramsUnsalted Butter
  • 1.00 teaspoonKosher Salt
  • 1.00 teaspoonVanilla Extract
  • 58.00 gramsSemisweet Chocolate(Chopped)
  • Flaky Sea Salt(For sprinkling)

Instructions

1

Combine flour, sugar, cocoa, and salt in a food processor. Pulse until combined.

Estimated time: 1 minutes

2

Add cold butter and pulse 10 times until mixture resembles wet sand.

Estimated time: 2 minutes

3

Add beaten egg and vanilla; pulse until dough forms.

Estimated time: 2 minutes

4

Form dough into a disk, wrap, and refrigerate for at least 30 minutes.

Estimated time: 30 minutes

5

Roll dough into a 12-inch circle, press into a 9-inch tart pan, and freeze.

Estimated time: 15 minutes

6

Preheat oven to 375°F (190°C). Bake crust for 15 minutes, cool completely, and lower oven to 350°F (175°C).

Estimated time: 20 minutes

7

Beat butter and sugar until smooth. Add eggs and beat until light and fluffy.

Estimated time: 5 minutes

8

Add almond flour, coconut, flour, vanilla, and salt; beat until combined.

Estimated time: 3 minutes

9

Pour filling into cooled crust and bake for 20-25 minutes, until set.

Estimated time: 25 minutes

10

Prepare caramel by dissolving sugar and water in a saucepan. Cook until amber, then add coconut milk.

Estimated time: 15 minutes

11

Cook caramel until thickened, add coconut, butter, salt, and vanilla.

Estimated time: 10 minutes

12

Spread caramel over tart and let cool completely.

Estimated time: 15 minutes

13

Melt chocolate, drizzle over tart, sprinkle with salt, and serve.

Estimated time: 5 minutes