Tarte à la Noix de Coco et aux Noix
I stumbled upon this coconut and nut tart recipe last winter when I was craving something both simple and indulgent. The combination of toasted coconut and crunchy pecans creates this incredible tart that tastes like it came from a French patisserie, but is so easy to make at home!
Equipment
- 23 cm (9-inch) tart pan
- mixing bowl
- whisk
- Measuring cups and spoons
- oven
Ingredients
- 1 Pre-made pie crust or homemade pie dough I prefer homemade, but store-bought works in a pinch when you're short on time!
- 1 cup Shredded coconut Unsweetened works best since we're adding sweetened condensed milk.
- 1/2 cup Pecans or walnuts, chopped Toasting them for 5 minutes beforehand adds amazing flavor.
- 1 cup Sweetened condensed milk This creates that perfect custard-like filling.
- 2 large Eggs Room temperature works best for even baking.
- 1/2 cup Butter, melted I use unsalted and add just a tiny pinch of salt to control the flavor.
- 1 teaspoon Vanilla extract Pure vanilla extract gives the best flavor.
- 1/2 cup Chocolate chips (optional) Semi-sweet or dark chocolate both work beautifully here!
Instructions
- Preheat your oven to 350°F (175°C). Place your pie crust in a 9-inch (23 cm) tart pan and crimp the edges to secure it. My husband always says the crust is his favorite part, so I make sure to get this step right!
- In a large bowl, whisk together the sweetened condensed milk, eggs, melted butter, and vanilla extract until smooth and well combined. The first time I made this, I didn't mix thoroughly enough and ended up with little egg streaks - make sure everything is fully incorporated!
- Fold in the shredded coconut and chopped nuts. If you're using chocolate chips (which I HIGHLY recommend), gently stir those in too. The combination of coconut, nuts, and chocolate creates this incredible texture and flavor that makes this tart truly special.
- Pour the mixture into your prepared pie crust, spreading it evenly. My daughter loves helping with this part, carefully smoothing the top with a spatula.
- Bake for 35-40 minutes, or until the top is golden brown and slightly firm to the touch. If it starts browning too quickly, loosely cover with aluminum foil. You'll know it's done when the center jiggles just slightly but isn't liquid.
- Allow the tart to cool for at least 15 minutes before slicing. This cooling time is crucial - it allows the filling to set properly. Trust me, I've rushed this step before, and while warm tart is delicious, it's much easier to get clean slices when it's had time to rest.
- Serve warm or cold, with a dollop of whipped cream or a scoop of vanilla ice cream! My neighbor stopped by just as this was coming out of the oven once, and the aroma alone convinced her to stay for coffee.
Notes
This coconut and nut tart has become my go-to dessert when I want something special without spending hours in the kitchen. For a tropical twist, try adding a tablespoon of rum to the filling and garnishing with toasted coconut flakes. You can also make this a day ahead - it actually tastes even better on the second day as the flavors have time to meld together. If you're serving it cold from the refrigerator, I recommend letting it sit at room temperature for about 20 minutes before serving to bring out the full flavor.