Why You’ll Love This Coconut-Pecan Caramel Tarts Recipe
If you’re a fan of sweet, nutty, and buttery desserts, this Coconut-Pecan Caramel Tarts recipe is a must-try. These tarts are the perfect balance of rich caramel, toasted coconut, and crunchy pecans, all nestled in a buttery graham cracker crust. The combination of these ingredients creates a bite-sized treat that’s as beautiful as it is delicious. Whether you’re serving them at a dinner party, a holiday gathering, or just for a special treat at home, these Coconut-Pecan Caramel Tarts will undoubtedly impress your guests.
What’s great about this recipe is that it offers a satisfying mix of textures—the crispy crust, the creamy caramel filling, and the crunchy coconut and pecans on top. The hint of vanilla and the touch of salt make each bite a perfect explosion of flavors. If you enjoy indulgent desserts with a touch of elegance, this recipe will be your new go-to!
What You’ll Need
Before diving into making these irresistible tarts, you’ll want to gather a few key ingredients. Don’t worry, these are all easy to find and most are pantry staples.
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 pinch of salt
For the Caramel Filling:
- 1 cup brown sugar, packed
- ½ cup unsalted butter
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Coconut-Pecan Topping:
- 1 cup shredded coconut, toasted
- ½ cup chopped pecans, toasted
- 1 tablespoon unsalted butter
- 1 tablespoon light corn syrup
Now that you have everything ready, it’s time to bring these ingredients together in a way that will delight your taste buds.
Step-by-Step Instructions
Follow these detailed steps for the perfect Coconut-Pecan Caramel Tarts:
- Prepare the Crust:
- Start by preheating your oven to 350°F (175°C). This ensures that the crust bakes evenly and crisps up beautifully.
- In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and salt. Stir until well mixed.
- Add the melted unsalted butter to the mixture and stir until the crumbs are evenly coated and the mixture starts to clump together.
- Press the graham cracker mixture into the bottoms and sides of a tart pan (or individual tartlet pans) to form a solid crust. If you’re using a tart pan, aim for an even layer of crumbs on the bottom and sides.
- Place the crust in the oven and bake for about 10 minutes or until the crust is golden and set. Once done, remove from the oven and set aside to cool.
- Make the Caramel Filling:
- In a medium saucepan, melt the butter over medium heat. Once melted, stir in the brown sugar and bring the mixture to a simmer. Allow it to cook for about 2-3 minutes, stirring frequently, until the sugar has dissolved completely.
- Carefully add the heavy cream to the saucepan. Stir constantly as the mixture bubbles and thickens. Let it cook for an additional 2-3 minutes, or until it has reached a smooth and creamy consistency.
- Remove from the heat and stir in the vanilla extract and salt. The caramel should be glossy and smooth, ready to fill your tart shells.
- Toast the Coconut and Pecans:
- In a separate pan, toast the shredded coconut over medium heat, stirring frequently, until it turns golden brown. This will take about 3-5 minutes, so keep a close eye on it to avoid burning.
- At the same time, toast the chopped pecans in a dry pan over medium heat for about 2-3 minutes or until fragrant.
- Once both the coconut and pecans are toasted, set them aside to cool slightly.
- Assemble the Tarts:
- Spoon a generous amount of the caramel filling into each graham cracker crust. Be sure to leave some space at the top for the topping.
- In a small saucepan, melt the butter for the topping over low heat. Add the light corn syrup and stir to combine.
- Stir in the toasted coconut and pecans until evenly coated with the butter-corn syrup mixture.
- Spoon the coconut-pecan mixture over the caramel filling in each tart shell, spreading it out evenly.
- Chill and Set:
- Place the tarts in the refrigerator to chill for at least 1-2 hours, or until the caramel filling is firm and set.
- Once chilled, you can serve immediately or allow them to sit at room temperature for a few minutes for easier serving.
Tips for Success
To ensure your Coconut-Pecan Caramel Tarts come out perfect every time, here are a few helpful tips:
- Make Sure to Toast the Coconut and Pecans: Toasting enhances the flavor of the coconut and pecans, adding depth to the overall taste of the tarts. Don’t skip this step!
- Don’t Overcook the Caramel: When making the caramel filling, be sure to cook it on medium heat. Overcooking can cause the sugar to burn or the mixture to become too thick.
- Let the Tarts Set Properly: Allow the tarts to chill in the refrigerator long enough so that the caramel filling sets properly. This helps ensure the filling holds its shape when you cut into them.
- Adjust Sweetness: If you prefer a sweeter or less sweet caramel filling, you can adjust the amount of brown sugar. Just be mindful of the balance of flavors.
Variations to Try
While the Coconut-Pecan Caramel Tarts are delicious as written, there are a few variations you can try to suit your taste or dietary preferences:
- Chocolate Drizzle: Drizzle melted chocolate over the top of the tarts after assembling them for an extra layer of flavor.
- Gluten-Free Version: Use gluten-free graham cracker crumbs to make the crust gluten-free. It’s a simple swap that works well!
- Nut-Free Version: For those with nut allergies, you can leave out the pecans and use extra coconut for the topping.
- Add a Pinch of Cinnamon: A pinch of cinnamon added to the graham cracker crust or the caramel filling can give your tarts a warm, spiced flavor.
- Add Sea Salt: For a contrast in flavor, sprinkle a tiny pinch of flaky sea salt on top of the tarts before serving. It enhances the sweetness and adds a savory touch.
Storing and Reheating
These tarts are best enjoyed fresh, but if you have leftovers, you can store them for later:
- Storing: Place the tarts in an airtight container and store them in the refrigerator for up to 3-4 days. The caramel filling will stay firm, and the topping will retain its flavor.
- Freezing: If you want to freeze the tarts, place them in a single layer on a baking sheet, then transfer them to an airtight container once frozen. These tarts can be stored in the freezer for up to 3 months. Let them thaw in the fridge for a few hours before serving.
- Reheating: These tarts are best served chilled or at room temperature. If you’d like to warm them up, microwave them for 10-15 seconds for a soft, gooey treat.
Frequently Asked Questions
- Can I make these tarts ahead of time? Yes! In fact, these tarts can be made ahead of time and stored in the refrigerator for up to 3-4 days. They actually taste better when they have had time to chill and set.
- Can I use other nuts in this recipe? Absolutely! While pecans are the traditional choice, you can swap them for walnuts, almonds, or even hazelnuts, depending on your preference.
- Can I use a pre-made crust for this recipe? Yes! If you’re short on time, you can use store-bought graham cracker crusts or any other tart crust of your choice. However, homemade crusts tend to have a fresher, more buttery flavor.
- Can I make the caramel filling ahead of time? Yes, you can make the caramel filling ahead of time and store it in the refrigerator for up to 1 week. Just reheat it gently before using.
- Can I use sweetened shredded coconut instead of unsweetened? Yes, you can, but the tarts will be sweeter overall. If you prefer a less sweet option, opt for unsweetened shredded coconut.
The Final Word
These Coconut-Pecan Caramel Tarts are the perfect treat for anyone who loves the rich flavors of caramel, coconut, and toasted pecans. With a buttery graham cracker crust and a decadent caramel filling, these tarts are both indulgent and satisfying. Whether you’re baking them for a special occasion or simply for a sweet indulgence, they’re sure to impress everyone who tries them.
By following the simple instructions and adding your personal touch with optional variations, you can create a dessert that will leave everyone asking for the recipe. Happy baking!
Coconut-Pecan Caramel Tarts
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
- 1 pinch of salt
- For the Caramel Filling:
- 1 cup brown sugar packed
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- For the Coconut-Pecan Topping:
- 1 cup shredded coconut toasted
- 1/2 cup chopped pecans toasted
- 1 tablespoon unsalted butter
- 1 tablespoon light corn syrup
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt. Stir until the mixture is fully combined and resembles wet sand.
- Press the mixture into the bottom and up the sides of a mini tart pan or muffin tin to form a thin, even crust.
- Bake the crusts for 8-10 minutes, or until lightly golden and firm. Remove from the oven and set aside to cool completely.
- Make the Caramel Filling:
- In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and bring the mixture to a simmer, stirring constantly. Let it cook for 2-3 minutes, ensuring the sugar dissolves completely.
- Slowly add the heavy cream while continuing to stir. Allow the mixture to cook for an additional 3-4 minutes, until it thickens slightly.
- Remove from heat and stir in the vanilla extract and salt. Let the caramel cool slightly.
- Prepare the Coconut-Pecan Topping:
- In a small pan, toast the shredded coconut and chopped pecans over medium heat for 3-5 minutes, stirring occasionally, until golden brown and fragrant.
- Once toasted, remove from heat and stir in the butter and corn syrup to coat the coconut and pecans. Set aside.
- Assemble the Tarts:
- Spoon a generous amount of the caramel filling into each tart crust. Spread it out evenly, filling each tart about ¾ of the way full.
- Top each tart with a spoonful of the toasted coconut and pecan mixture, gently pressing it down into the caramel layer to ensure it sticks.
- Chill and Set:
- Place the tarts in the fridge for at least 1 hour to allow the caramel filling to set and the flavors to meld together.
- Serve:
- Once set, remove the tarts from the fridge and serve them chilled or at room temperature. The glossy caramel layer, crunchy coconut-pecan topping, and buttery graham crust will combine to create an irresistible bite!