Chocolate Coconut Tarte

Sweet Tartes
September 13 , 2016 / By / , , / 1 Comment

Cet article est aussi disponible en: French

Today is cloudy, here in San Jose. It doesn’t happen often but when it does, all I want to do is stay home, in my pajamas, eat some comfort food and read a good book or magazine. And today, I want chocolate. Chocolate tarte, more precisely.


I like chocolate tartes but I often find that they are too rich and heavy on the stomach. But very oddly, when I add shredded coconut, it lightens up the tarte.

As this pie is creamy, with no other elements than coconut and chocolate, I recommend to make a Pâte Sablée for the crust. The texture of the filling requires support than a simple pie crust or even a puff pastry would not provide.

Even though it’s delicious as is, I always serve it with a dollop of whipped cream or a spoon of crème fraîche. The acidity of the cream highlights the sweetness of the chocolate and coconut filling. Enjoy!

chocolate-coconut-tarte-sliced-/part de tarte chocolat-coco
Print Recipe
Chocolate Coconut Tarte Yum
A decadent chocolate tarte with a touch of coconut.
Course Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 20 minutes
Pâte Sablée (Pie Crust)
Chocolate Coconut Filling
Course Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 20 minutes
Pâte Sablée (Pie Crust)
Chocolate Coconut Filling
Pâte Sablée (Pie Crust)
  1. Preheat your oven at 400° F. In a bowl, combine your flour, sugar and butter. Mix your fingers until the dough looks like coarse sand. Sable is sand in French, hence Pâte Sablée. Add your egg.
  2. Combine until a ball can be formed. Let rest for 10 minutes. Add a little bit of cold milk if your ball can't form.
  3. Roll out your crust on your tarte pan. Then line the crust with parchment paper and add dried beans or pie weights and blind-bake for 10 minutes.
Chocolate Coconut Filling
  1. Combine the cream, sugar and coconut in a small pot. Bring to a boil on medium high heat.
  2. Remove from heat and add the chocolate chips.
    chocolate-in-cream/chocolat et creme
  3. Once the chocolate is melted, add the beaten eggs and combine until smooth.
  4. Pour into the crust and bake for about 15 minutes until the filling is set. Once cooled, decorate with the shredded coconut and serve with whipped cream or crème fraîche.
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Organization is key in the kitchen. If you have everything measured, prepped and sorted before hand, executing your recipe will be pure bliss.

A food scale is more precise and very useful to calculate calories in a recipe if you're watching your waistline.

Clean up as you go. You'll be much happier after all that hard work!

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