Chocolate & Cardamom Coconut Tart Recipe

Chocolate & Cardamom Coconut Tart Recipe
Chocolate & Cardamom Coconut Tart Recipe photo by Taste of Home
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Chocolate & Cardamom Coconut Tart Recipe

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This holiday-worthy tart with a cardamom-scented crust is my nod to our family’s Scandinavian heritage. The filling is rich in all the right ways: coconut, cranberries and chocolate. —Carole Holt, Mendota Heights, Minnesota
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 50 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 50 min. + cooling

Ingredients

  • 1-1/3 cups butter, softened
  • 1-1/3 cups sugar
  • 4 teaspoons grated orange peel, divided
  • 1 large egg
  • 2-2/3 cups all-purpose flour
  • 3/4 teaspoon ground cardamom
  • 3/4 cup pistachios
  • 1/2 cup fresh cranberries
  • 3/4 cup sweetened shredded coconut
  • 1/3 cup plus 1/2 cup 60% cacao bittersweet chocolate baking chips, divided
  • 2/3 cup sweetened condensed milk
  • 1/2 cup white baking chips

Directions

Preheat oven to 325°. Cream butter, sugar and 2 teaspoons orange peel until light and fluffy. Beat in egg. Add flour and cardamom, mixing well. Refrigerate dough 30 minutes.
Meanwhile, pulse pistachios in a food processor until finely chopped; remove. Repeat with cranberries. Mix together 1/3 cup pistachios, cranberries, coconut, 1/3 cup bittersweet chocolate chips and milk.
Press half the dough onto bottom and 1/4 in. up sides of a greased 9-in. springform pan. Spread pistachio mixture over dough. Between sheets of waxed paper, roll remaining dough into a 9-in. circle. Remove top sheet of paper. Gently flip dough and place over pistachio filling; remove remaining paper. Press dough around edge to seal. Place pan on a 15x10-in. rimmed baking pan.
Bake until golden brown, 50-60 minutes. Cool in pan 15 minutes. Loosen sides from pan with a knife; cool completely. Remove rim from pan. Microwave white baking chips on high until melted, stirring every 30 seconds; remove. Repeat with remaining bittersweet chips. Drizzle tart with white and bittersweet melted chocolate. Sprinkle with remaining pistachios and orange peel.
Freeze option: Cover and freeze unbaked tart. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 325°. Place tart on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary. Cool and top as directed. Yield: 16 servings.
Originally published as Chocolate & Cardamom Coconut Tart in Taste of Home December 2016

Nutritional Facts

1 slice: 449 calories, 25g fat (15g saturated fat), 58mg cholesterol, 185mg sodium, 53g carbohydrate (34g sugars, 2g fiber), 6g protein.

  • 1-1/3 cups butter, softened
  • 1-1/3 cups sugar
  • 4 teaspoons grated orange peel, divided
  • 1 large egg
  • 2-2/3 cups all-purpose flour
  • 3/4 teaspoon ground cardamom
  • 3/4 cup pistachios
  • 1/2 cup fresh cranberries
  • 3/4 cup sweetened shredded coconut
  • 1/3 cup plus 1/2 cup 60% cacao bittersweet chocolate baking chips, divided
  • 2/3 cup sweetened condensed milk
  • 1/2 cup white baking chips
  1. Preheat oven to 325°. Cream butter, sugar and 2 teaspoons orange peel until light and fluffy. Beat in egg. Add flour and cardamom, mixing well. Refrigerate dough 30 minutes.
  2. Meanwhile, pulse pistachios in a food processor until finely chopped; remove. Repeat with cranberries. Mix together 1/3 cup pistachios, cranberries, coconut, 1/3 cup bittersweet chocolate chips and milk.
  3. Press half the dough onto bottom and 1/4 in. up sides of a greased 9-in. springform pan. Spread pistachio mixture over dough. Between sheets of waxed paper, roll remaining dough into a 9-in. circle. Remove top sheet of paper. Gently flip dough and place over pistachio filling; remove remaining paper. Press dough around edge to seal. Place pan on a 15x10-in. rimmed baking pan.
  4. Bake until golden brown, 50-60 minutes. Cool in pan 15 minutes. Loosen sides from pan with a knife; cool completely. Remove rim from pan. Microwave white baking chips on high until melted, stirring every 30 seconds; remove. Repeat with remaining bittersweet chips. Drizzle tart with white and bittersweet melted chocolate. Sprinkle with remaining pistachios and orange peel.
  5. Freeze option: Cover and freeze unbaked tart. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 325°. Place tart on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary. Cool and top as directed. Yield: 16 servings.
Originally published as Chocolate & Cardamom Coconut Tart in Taste of Home December 2016

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