Coconut Pecan Tart

Coconut, pecans and brown sugar come together in a shortbread crust to create the easiest and most scrumptious coconut pecan tart! It's the perfect twist on traditional pecan pie.

How the heck did we get to November already?? I feel like this year is moving along at breakneck speed and I'm just trying to keep up. The holiday season is here and I am trying to get myself organized!

One of my favorite things to do in preparation of the holidays is to plan my Thanksgiving and Christmas menus. Thanksgiving is one of my favorite holidays!! I love that the focus is on being grateful, family, friends and food.

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Today I am sharing one of my favorite EASY holiday desserts, coconut pecan tart. Does making a traditional pie scare you?? If so, coconut pecan tart is perfect for you! No pie crust in sight. Instead this tart base is a simple shortbread.

This mouthwatering tart comes together lickity split and is sure to please your pie loving guests. The pecans, coconut and brown sugar create a gooey and sweet filling which sits nestled in the most delicious shortbread crust.

WHAT MAKES THIS A TART VERSUS A PIE?

A tart is a pastry, typically made with with a shortcrust base and an open filling not covered by more pastry. A tart is usually thinner than a pie. Tarts can be savory or sweet.

HOW TO MAKE THE EASY SHORTBREAD TART SHELL

Start by combining the flour, powdered sugar and salt in a medium to large bowl. I like to mix it all together with my pastry cutter, but a whisk would also do the trick.

Once you've mixed the dry ingredients, cut in room temperature butter until the dough comes together.

Then press the dough into the bottom and sides of a 9-inch tart pan with a removable bottom. Do your best to try and get the dough evenly distributed in the pan. Finally, prick the bottom with a fork and bake for 12-13 minutes until the tart shell is barely browned.

If the baked tart shell has shrunk at all, use a flat bottomed measuring cup to lightly press the dough back up the sides. Use caution as the tart shell will be hot.

PREPARE THE COCONUT PECAN FILLING

While the tart shell is slightly cooling, prepare the coconut pecan filling.

First, lightly beat two eggs with a whisk. Then add the brown sugar and vanilla. Once fully combined, add the coconut, pecans, flour, baking powder and salt and mix until it all comes together.

Pour the filling into the prepared tart shell and bake another 20 - 22 minutes.

Remove the baked tart from the oven and allow to cool. I like to place it on a wire cooling rack. Once cool, dust with additional powdered sugar, if desired.

HOW TO SERVE AND STORE COCONUT PECAN TART

This easy coconut pecan tart is wonderful all on it's own, but is also fantastic paired with cinnamon ice cream or whipped cream!

Any leftover tart can be covered and stored in the refrigerator for 3-4 days.

CAN YOU FREEZE COCONUT PECAN TART?

Yes! This tart can be prepared up to one month in advance. Once the tart has fully cooled, wrap it tightly and freeze. Allow the tart to defrost overnight in the refrigerator and bring to room temperature before serving.

LOOKING FOR MORE PIE INSPIRATION?

• White Chocolate Pecan Pie
• Perfect All Butter Pie Crust
• Cinnamon Apple Crostata
• Blackberry Cherry Pie

To pin this recipe, you can use the button on the recipe card or the share buttons on the side or bottom of the page. Come follow me on Pinterest and Instagram to see all the things that inspire me. Thank you for being here and happy baking!

Recipe shared with Meal Plan Monday, Full Plate Thursday and Weekend Potluck

Coconut Pecan Tart

recipe created and tested by:

Tasia Harper

Pecans, coconut and brown sugar come together in a shortbread crust to create the easiest and most scrumptious tart! It's the perfect twist on traditional pecan pie.

5 from 1 vote

I highly recommend using weight (metric) measurements when available for more accuracy and the best results.

Please note

When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.

Print Recipe rate this recipe Pin Recipe

Prep Time 25 minutes mins

Bake Time 35 minutes mins

Total Time 1 hour hr

Course Pies and Tarts

Servings 8 servings

Calories 538 kcal

Equipment

Fox Run 44513 Removable Bottom Non-Stick Tart and Quiche Pan, 9-Inch Diameter

Last Confection Stainless Steel Pastry Blender Dough Cutter - Professional Flour Mixer for Pasta, Pie Crust and Cake

Wire whisk

Duralex 100010 Made In France Lys Stackable 10-Piece Bowl Set

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ Crust:
• ▢ ¾ cup confectioners' sugar 90g
• ▢ 1 ½ cups all-purpose flour 188g
• ▢ ½ teaspoon kosher salt
• ▢ ¾ cup unsalted butter room temperature, 170g

Filling

• ▢ 2 large eggs lightly beaten
• ▢ 1 cup brown sugar 200g
• ▢ 1 teaspoon pure vanilla extract
• ▢ ¾ cup pecans chopped
• ▢ 1 cup shredded coconut
• ▢ ¼ cup all-purpose flour 31g
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon kosher salt
• ▢ confectioners' sugar for dusting the cooled tart

Instructions

 

• Preheat the oven to 350ºF.
  

for the crust

• Blend confectioners' sugar (¾ cup/90g), all-purpose flour (1 ½ cups/188g) and salt. Then cut in the butter (¾ cup/170g) with a pastry blender or fork until the dough comes together. Press into the bottom of a non-greased 9-inch tart pan with a removable bottom. Prick the dough with a fork a few times.
• Bake until the tart shell is barely brown, approximately 12-13 minutes. Remove from the oven and allow to cool slightly while you prepare the filling. If the tart shell has shrunk at all, use a flat bottomed measuring cup to lightly press the dough back up the sides. Use caution as the tart shell will be hot.
  

for the filling

• Lightly whisk the two large eggs. Then add the brown sugar ( 1 cup/200g) and vanilla (1 teaspoon) and whisk until combined.
• Add the chopped pecans (¾ cup), coconut (1 cup), flour (¼ cup/31g), baking powder (½ teaspoon) and kosher salt (¼ teaspoon) and stir until combined.
• Pour the filling over the prepared crust and bake an additional 20-22 minutes.
  
• Remove from the oven and allow to cool.
• Once cool, dust with confectioners' sugar, if desired.

Notes

Cover and store leftover pie in the refrigerator for 3-4 days.

The baked tart can also be frozen for up to one month. Once fully cooled, wrap tightly and place in the freezer. Allow to defrost in the refrigerator and then bring to room temperature before serving.

Nutrition

Serving: 1 sliceCalories: 538kcalCarbohydrates: 66gProtein: 6gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 87mgSodium: 300mgPotassium: 163mgFiber: 2gSugar: 43gVitamin A: 596IUVitamin C: 0.2mgCalcium: 61mgIron: 2mg

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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