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.
Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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?
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
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.
Ingredients
- Crust:
- ¾ cup powdered sugar
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature
Filling
- 2 large eggs, lightly beaten
- 1 cup brown sugar
- 1 teaspoon pure vanilla extract
- ¾ cup pecans, chopped
- 1 cup shredded coconut
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Powdered sugar for dusting the cooled tart
Instructions
- Preheat the oven to 350ºF.
- For the crust: Blend, powdered sugar, all-purpose flour and salt. Then cut in the butter 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 and vanilla and whisk until combined.
- Add the chopped pecans, coconut, flour, baking powder and salt 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 powdered 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 514Total Fat: 29gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 92mgSodium: 286mgCarbohydrates: 61gFiber: 3gSugar: 37gProtein: 6g
The nutrition information is an estimate and may not be entirely accurate.
Leanne
I don't often make pies, so I appreciate the shortbread crust with this tart! I'm also a huge lover of anything coconut, so this tart wouldn't last long in my house! Pinned! And yes, how the heck did November get here already!?! Happy Monday Tasia!
Tasia
Thank you Leanne! You are going to love how EASY this one is! Hope you have a great week ahead!
Jody
do u think it would work to make this in a 9" springform pan? I dont have a tart pan with a removable bottom.
thanks 😊
Tasia
I think that substitution would work just fine, happy baking!
Conni
Hi, looks wonderful but how can I copy without all the ads? Hate using 3 sheets of paper
Thanks Conni
Tasia
Thank you Conni! I am so annoyed by the ads showing up in the recipe card; thank you for bringing it to my attention! I'm not a tech expert, but I think I figured out how to remove them.🤞. If it hasn't improved in an hour or two, please let me know.
Jenna Barnard
That texture is amazing!! Love the combo of coconut and pecans.
Tasia
Thank you Jenna! The coconut and pecans are definitely a dreamy combo.😊
Julie @ Back To My Southern Roots
This tart looks absolutely divine!
Tasia
Thank you so much Julie! It is always a hit! 😊
Morissa
Are you using sweetened or unsweetened shredded coconut?
Tasia
I use sweetened, but if you prefer less sweet desserts unsweetened would work too.