Chocolate Caramel Coconut Tarts

Indulge in the decadent fusion of rich flavors with these Chocolate Caramel Coconut Tarts! Featuring a buttery, homemade tart shell as the base, these treats are layered with gooey caramel, luscious chocolate ganache, and a topping of toasted coconut for added texture and nutty sweetness. Perfect for special occasions or as a luxurious dessert, this recipe combines classic ingredients like semi-sweet chocolate, soft caramel candies, and unsweetened shredded coconut to create a dessert masterpiece. With a balance of sweet and savory, these tarts are simple to assemble and chill to perfection, making them an impressive yet approachable addition to any gathering. Perfect served chilled or at room temperature, they’re a show-stopping treat sure to satisfy any sweet tooth!

Nutriscore Rating: 44/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1.5 cups All-purpose flour
• 0.5 cups Unsalted butter (cold, cubed)
• 2 tablespoons Granulated sugar
• 0.25 teaspoons Salt
• 3 tablespoons Cold water
• 0.5 cups Heavy cream
• 1 cups Semi-sweet chocolate chips
• 20 pieces Soft caramel candies
• 2 tablespoons Milk
• 0.5 cups Unsweetened shredded coconut

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a mixing bowl, combine flour, sugar, and salt. Add cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Step 3

Gradually add cold water, 1 tablespoon at a time, mixing until the dough comes together. Form it into a disk, wrap in plastic wrap, and refrigerate for 15 minutes.

Step 4

Roll out the chilled dough on a lightly floured surface and cut circles to fit into a 6-tart tin or muffin pan. Press the dough into each tart mold and trim any excess. Prick the bottoms with a fork.

Step 5

Bake the tart shells in the preheated oven for 12-15 minutes or until lightly golden. Remove from the oven and let them cool completely before filling.

Step 6

While the tart shells are cooling, prepare the chocolate ganache by heating the heavy cream in a small saucepan over medium heat until just simmering. Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl.

Step 7

Let the chocolate and cream sit for 2 minutes, then whisk until smooth and glossy. Set aside to cool slightly.

Step 8

In another saucepan, melt the caramel candies with milk over low heat, stirring frequently until smooth. Remove from heat.

Step 9

Toast the shredded coconut in a dry skillet over medium heat until lightly golden and fragrant, stirring frequently to avoid burning.

Step 10

Assemble the tarts by spreading a layer of melted caramel into each cooled tart shell, followed by a layer of chocolate ganache. Smooth the tops with the back of a spoon.

Step 11

Sprinkle toasted coconut evenly over the tops of the chocolate layer as garnish.

Step 12

Refrigerate the tarts for at least 15-20 minutes to set. Serve chilled or at room temperature and enjoy!

Nutrition Facts

Serving size	(750.8g)

Amount per serving	% Daily Value*
Calories	3326.9

Total Fat 190.8g	0%
Saturated Fat 125.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 281.0mg	0%
Sodium 840.8mg	0%
Total Carbohydrate 397.7g	0%
Dietary Fiber 23.7g	0%
Total Sugars 210.6g
Protein 36.9g	0%

Vitamin D 13.0IU	0%
Calcium 198.8mg	0%
Iron 14.0mg	0%
Potassium 604.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.7%

Protein: 4.3%

Carbs: 46.0%