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Samoa Inspired Dark Chocolate Caramel Coconut Tart

Samoa inspired dark chocolate caramel coconut tart - featured image
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A rich and irresistible tart combining a buttery crust, gooey caramel, toasted coconut, and bittersweet dark chocolate ganache. Perfectly balanced in sweetness and texture, this dessert is a crowd-pleaser and easy to make.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour (sub almond flour for gluten-free)
  • ½ cup (113g) unsalted butter, cold and cubed
  • ¼ cup (50g) granulated sugar
  • ¼ tsp salt
  • 3–4 tbsp ice water
  • 1 cup (240ml) heavy cream
  • 1 cup (200g) brown sugar, packed (light or dark brown)
  • 6 tbsp (85g) unsalted butter
  • ¼ tsp sea salt
  • 1 tsp vanilla extract
  • 1 ½ cups (120g) sweetened shredded coconut (toasted until golden)
  • 7 oz (200g) dark chocolate (70% cocoa recommended)
  • 2 tbsp (30ml) heavy cream

Instructions

  1. Prepare the crust: Combine flour, sugar, and salt in a large bowl. Cut in cold cubed butter until mixture resembles coarse crumbs with some pea-sized bits. Slowly add ice water, one tablespoon at a time, mixing gently until dough just comes together. Wrap in plastic and chill for at least 30 minutes.
  2. Preheat oven to 350°F (175°C). Roll dough out on a lightly floured surface to about ⅛-inch (3mm) thickness. Press into tart pan, trim edges, and prick bottom with fork.
  3. Blind bake the crust: Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and paper, then bake another 8-10 minutes until golden and set. Let cool slightly.
  4. Toast shredded coconut on a baking sheet in oven for 5-7 minutes, stirring halfway, until golden brown. Watch closely to avoid burning.
  5. Make caramel: In medium saucepan, combine brown sugar, butter, and heavy cream. Cook over medium heat, stirring constantly until boiling. Boil 3-4 minutes until thickened and coats back of spoon. Remove from heat, stir in sea salt and vanilla extract. Pour half caramel into baked tart shell, spreading evenly.
  6. Sprinkle toasted coconut evenly over caramel layer.
  7. Pour remaining caramel over coconut to seal top layer. Chill tart in fridge about 20 minutes to set.
  8. Prepare chocolate layer: Chop dark chocolate finely and place in heatproof bowl. Heat heavy cream until just simmering, pour over chocolate. Let sit 2 minutes, then stir gently until smooth. Pour ganache over set caramel and coconut layer, smoothing with spatula.
  9. Refrigerate tart at least 2 hours or until chocolate is firm. Bring to room temperature 15 minutes before serving.

Notes

Use cold butter for a flaky crust and chill dough to keep crust crisp. Toast coconut carefully to avoid burning. Stir caramel constantly to prevent sugar crystals. Use good quality dark chocolate (70% cocoa) for best flavor. If caramel isn’t thickening, simmer longer while stirring. Bring tart to room temperature before serving for best texture.

Nutrition

Keywords: Samoa tart, dark chocolate tart, caramel coconut tart, easy dessert, chocolate caramel dessert, toasted coconut, layered tart

Find it online: https://katedishes.com/samoa-inspired-dark-chocolate-caramel-coconut-tart-recipe-easy-and-irresistible/