Chocolate And Coconut Pecan Tart

Directions

1. For Crust: Preheat oven to 375 degrees. Whisk flour, cocoa, sugar, and salt in large bowl to blend. Add in butter; rub in with fingertips till mix resembles coarse meal. Whisk yolks in small bowl to blend; add in to flour mix. Stir till moist clumps form. Gather dough into ball; press over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Bake crust till set, about 15 min. Cold while preparing filling. Reduce oven temperature to 350 degrees.
2. For Filling: Blend corn syrup, sugar, and butter in medium bowl. Whisk in Large eggs, vanilla, and salt. Stir in 1/2 c. chocolate chips, 3/4 c. coconut, and pecans. Pour filling into prepared crust.
3. Bake tart till filling is set and golden on top, about 40 min. Place tart on rack. Sprinkle remaining 1/2 c. chocolate chips proportionately around edge of hot tart. Let stand just till chips soften, about 5 min. Using small spatula, spread chocolate to create 1-inch border around edge of tart. Sprinkle chocolate border with remaining 3 Tbsp. coconut. Cold completely. (Can be made 1 day ahead. Cover loosely with foil; let stand at room temperature.)
4. This recipe yields 14 to 16 servings.
5. Comments: Pecan pie dresses up for the holiday. Chocoholics, take note: In addition to the bits of chocolate in the filling, there's cocoa pwdr in the delicious crust.