German Chocolate Tart consists of a smooth and silky chocolate custard filling inside a short crust pastry base covered with the same delicious coconut topping as a German chocolate cake.
It’s a rich, decadent treat, and if you like chocolate pie, and German chocolate cake, you’re going to love this!
Easy Step-By-Step Instructions for German Chocolate Tart
When the pie has cooled for half an hour, make the topping as follows:
Free Printable Recipe for German Chocolate Tart
German Chocolate Tart
Ingredients
Crust:
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- 12 tablespoons cold butter grated
- 4-6 tablespoons ice water
Chocolate Filling:
- 3 ounces unsweetened chocolate
- 1 can 14 ounces sweetened condensed milk
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Coconut Topping:
- ½ cup granulated sugar
- 1/3 cup evaporated milk
- 2 large egg yolks
- ¼ cup butter
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 2 tablespoons chopped pecans
Instructions
- Whisk together flour and salt. Add grated butter, and using a hand mixer, mix until butter chunks are evenly distributed through flour. Don’t try to break the butter down. Slowly add ice water, and keep mixing just until it holds together when squeezed. Form dough into a flat disc, and wrap in plastic. Refrigerate for 2 hours or overnight.
- Preheat oven to 400 degrees F.
- On lightly floured surface, roll dough to 1/8 inch thick circle. Gently lay it into a tart pan, pressing it into the sides. Trim on extra inch of dough all around the edge, and fold it into the pan, pressing it into the side. Top crust with a large square of parchment, and fill the inside with pie weights or dry beans. Bake at 400 degrees for 20 minutes. Reduce heat to 350 degrees, remove the parchment and pie weights, and bake another 15 minutes. Cover the edges with foil to avoid burning.
- While crust is blind baking, prepare the filling.
- In microwave, melt chocolate in 30 second increments (stirring in between) until completely melted. Set aside to cool for 20 minutes.
- Whisk sweetened condensed milk, yolks, and vanilla extract with cooled chocolate until completely combined. Stir in pecans, and pour into hot crust. Return to oven and Bake at 350 degrees for 15-20 minutes, until just set. Cool on wire rack for 1 hour.
- When the pie has cooled for half an hour, make the topping as follows:
- In a heavy saucepan (with no heat) whisk together sugar, whipping cream, and egg yolks until smooth. Whisking constantly, turn heat on to medium, and as the mixture begins to get warm, add butter. Whisk constantly until mixture thickens and a thermometer reaches 160 degrees. Remove from heat, and mix in vanilla and coconut. Set aside to cool for at least 20 minutes.
- Gently pour topping over chocolate filling. Be careful not to push it into the custard or tear the top. Sprinkle with chopped pecans. Cool completely, and then refrigerate for several hours or overnight.