Coconut-Pecan Tart

coconut-pecan tart topped with flaky sea salt
Photo: Dana Gallagher
Prep Time:
25 mins
Total Time:
1 hrs 5 mins
12 to 16 Serves

Elegant and gluten free, this tart starts with a no-bake, press-in crust made with coconut and almond flour—no rolling out or blind-baking required. The filling is an enchanting elixir of butter, sugar, cream, and condensed milk speckled with coarse semisweet chocolate and pecan halves (imagine the best candy bar you've never eaten). Sprinkle on salt flakes, and slice it thin; even a sliver will satisfy.



  • Vegetable-oil cooking spray or vegetable oil, for pan

  • 1 ¼ cups unsweetened shredded coconut

  • 1 cup almond flour

  • ¼ teaspoon kosher salt (we use Diamond Crystal)

  • 2 tablespoons unsalted butter, melted

  • 3 tablespoons light corn syrup


  • 2 tablespoons unsalted butter

  • cup packed light-brown sugar

  • cup heavy cream

  • Pinch of kosher salt

  • 4 ounces semisweet chocolate, coarsely chopped (about ¾ cup)

  • 8 ounces pecan halves (2 cups)

  • cup sweetened condensed milk (from a 14-ounce can)

  • 2 large eggs, room temperature

  • 1 teaspoon pure vanilla paste or extract

  • Flaky sea salt, such as Jacobsen, for sprinkling


  1. For the Crust: Spray a 9-by-1-inch round tart pan with a removable bottom with cooking spray (or brush with oil). In a bowl, combine coconut, flour, and kosher salt. Stir in butter and syrup until mixture has the texture of wet sand and no dry flour remains (it should be crumbly but hold together when pinched between your fingers).

  2. Sprinkle evenly over bottom of prepared pan, with slightly more of mixture at edges, then press evenly into bottom and up sides of pan (since crust is thin, it's important to distribute evenly before packing down). Refrigerate until ready to use or, covered, up to 1 day.

  3. For the Filling: Preheat oven to 350°F. In a small saucepan, combine butter, brown sugar, cream, and kosher salt. Bring to a boil over medium-high heat; cook until thickened slightly, about 2 minutes. Let cool 10 minutes. Transfer tart pan to a rimmed baking sheet. Pour cooled butterscotch into crust, smoothing to edges with an offset spatula. Sprinkle chocolate and pecans into crust. In a bowl, whisk together condensed milk, eggs, and vanilla. Pour over chocolate-pecan mixture.

  4. Bake until crust is golden brown and filling is bubbly in places, 30 to 35 minutes. Let cool in pan on a wire rack 20 minutes. Carefully remove sides from pan and let cool completely (if crust is sticking anywhere along sides of pan, loosen by running a paring knife up and down in sticky spots before removing). To serve, sprinkle with flaky salt and cut into fingers.

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