Chocolate Coconut Tart

5 from 2 votes

The only way to adequately describe this no bake Chocolate Coconut Tart is to think Mounds Bars. This unusual tart comprises a sublime mixture of cream of coconut, white chocolate, a touch of sour cream and a lot of coconut in a chocolate crust.

Prep Time45

Chilling time4

Total Time4 45

Course: Dessert

Cuisine: American

Keyword: Chocolate Coconut Tart, coconut, Coconut Tart,

Servings: servings

Calories: 562kcal

Author: Helen S. Fletcher

Equipment

1 9 x 1" tart pan with removable bottom.

Ingredients

Chocolate Crumb Crust

1 ⅓ cups graham crackers (170 grams)
¼ cup cocoa, natural or Dutch (20 grams)
⅓ cup powdered sugar (45 grams)
10 tablespoons unsalted butter, melted (150 grams or 1 stick + 2 tablespoons)

Coconut Filling

¾ cup cream of coconut
4 ounces white chocolate (114 grams)
⅓ cup sour cream, full fat or light
6 tablespoons unsalted butter (90 grams)
3 cups sweetened coconut flakes, packed (255 grams)

Chocolate Ganache

¼ cup heavy cream
3 tablespoons unsalted butter (45 grams)
2 tablespoons clear corn syrup
4 ounces semisweet chocolate (114 grams)
2 ounces white chocolate (60 grams)

Instructions

Chocolate Crumb Crust

Place the graham crackers, cocoa and powdered sugar in the bowl of a processor. Process until uniform, fine crumbs form.
Remove the crumbs to a medium size bowl and add ½ cup of the melted butter. Toss with a fork until all of the crumbs are coated. Pick up a few and press them between your fingers. If they don't stick together well, add the remaining butter 1 tablespoon at a time.
Spray the bottom only of the tart pan with a non-stick baking release. Place ⅔ of the crumbs (about 200 grams) evenly around the rim of the pan. Press them firmly into the sides of the pan.
Place the remaining crumbs evenly in the bottom of the pan. With your hand or the bottom of a ⅓ cup measure, press the crumbs firmly against the bottom of the pan and the sides of the pan joining those at the bottom of the rim.
Refrigerate while preparing the filling.

Coconut Filling

Coarsely chop the white chocolate to make it easier to melt. Place it in a medium size bowl with the cream of coconut.
Microwave on half power for about 1 minute. Whisk to smooth out. Microwave for about 20 seconds more if it isn't smooth.The times given are for my microwave and may be different than yours. In any case, err on the side of less heat as white chocolate burns very easily.
The bowl may also be placed over barely simmering water that does not touch the bottom of the bowl. Heat, stirring often until the chocolate is melted.
Add the butter and whisk in. If it doesn't melt completely, reheat briefly.
Whisk in the sour cream until everything is smooth.
Add all of the coconut and stir with a spoon to blend the ingredients. Remove the chocolate crust from the fridge and pour the filling into the crust, using an offset spatula to smooth it out. Cover the top with plastic wrap and refrigerate for about 4 hours or overnight.

Chocolate Ganache and Finishing

Place the cream, butter, corn syrup and chocolate in a medium size bowl and microwave for 20 to 30 seconds at half power. Stir (do not whisk or there is a chance of air bubbles forming) until smooth. This may be done over a double boiler also. The ganache should be pourable but not runny. If it is too loose, let it sit at room temperature to thicken.
Just before pouring the ganache over the coconut, melt the 2 ounces of white chocolate with very low heat and stir until smooth. Have a toothpick or small wooden skewer close to the tart.
Pour the chocolate ganache on top of the coconut filling. Either pick it up and carefully rotate it around so the ganache slides to the inside edge of the tart covering the coconut or spread it with an offset spatula.
Immediately, using a soup or serving spoon, dip it into the white chocolate and wave it in circles over the ganache. Quickly, drag the toothpick or skewer through the white chocolate to make a marbleized finish. Try not to go through to the filling. Refrigerate to set up.
The tart can be made several days ahead and refrigerated as long as there are no strong smells from other food. Butter and chocolate pick them up. It can also be frozen, then wrapped well in foil and frozen for several months. Thaw in the fridge.
This is best served near room temperature - although I have been known to eat it anyway it's available.

Notes

There is always an abundance of photos to guide you in the post above. If you have questions, look at the photos or read the header of the article. Many of them will be answered there.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.

Unless otherwise noted, salt refers to table salt.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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The most important tip is to use very little heat for the shortest time when melting white chocolate if there is little or no liquid with it. It burns very easily and there is not saving it after that.

Always chop any chocolate when melting it. Large pieces will melt unevenly and the smaller pieces can burn while the others need more time to melt.

When melting any chocolate, it should be heated until about half of the chocolate is hot and melty. Stirring, will melt the remainder. The general rule is chocolate melts between 86 and 90 degrees so very little heat is needed to melt them.

The most delicate chocolate to melt is white chocolate. It burns very easily.

Keep a couple of tablespoons of butter out when adding to the processed crumbs. I have also found, that stirring the butter into the crumbs requires less butter than if added to the processor.

Nutrition