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TEST KITCHEN APPROVED

Chocolate & Cardamom Coconut Tart

Name: Chocolate & Cardamom Coconut Tart
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 16 servings
Ingredients: 1-1/3 cups butter, softened; 1-1/3 cups sugar; 2 teaspoons grated orange zest; 1 large egg, room temperature; 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; Coarsely shredded orange zest, optional

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 20 min. + chilling Bake: 50 min. + cooling

By Taste Of Home Editorial Team

Recipe by Carole Holt, Mendota Heights, Minnesota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 03, 2024

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, with coconut, cranberries and chocolate. —Carole Holt, Mendota Heights, Minnesota

Can you freeze Chocolate & Cardamom Coconut Tart?

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 loosely with foil. Bake as directed, increasing time as necessary. Cool and top as directed.

TEST KITCHEN APPROVED

Chocolate & Cardamom Coconut Tart

Contest Winner

1 Reviews Add your review

Yield:16 servings

Prep:20 min

Cook:50 min

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Ingredients

1-1/3 cups butter, softened
1-1/3 cups sugar
2 teaspoons grated orange zest
1 large egg, room temperature
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
Coarsely shredded orange zest, optional

Text Ingredients

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Directions

1
Preheat oven to 325°. Cream butter, sugar and orange zest until light and fluffy, 5-7 minutes. Beat in egg. Add flour and cardamom, mixing well. Divide dough in half. Cover and refrigerate for 30 minutes.

2
Meanwhile, pulse pistachios in a food processor until finely chopped; remove. Repeat with cranberries. For filling, in a small bowl combine the chopped cranberries, coconut, 1/3 cup bittersweet chocolate chips, milk and 1/3 cup chopped pistachios.
3
Press half the dough onto bottom and 1/4 in. up side of a greased 9-in. springform pan. Spread cranberry 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 side 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 1/2 cup bittersweet chips. Drizzle tart with white and bittersweet melted chocolate. Sprinkle with remaining 1/3 cup chopped pistachios and, if desired, shredded orange zest.