How to make Cashew-Coconut Tart In Chocolate Crust -

A pie with a layer of chocolate between the cookie like crust and the rich filling.

Sanjeev Kapoor

This recipe is from the book Cakes and Bakes.

Main Ingredients : Unsweetened cocoa powder (मिठास रहित कोको पावडर), Refined flour

Cuisine : Fusion

Course : Desserts

For more recipes related to Cashew-Coconut Tart In Chocolate Crust checkout Chocolate Macaroons, Chocolate Banana Ice Cream. You can also find more Desserts recipes like Caramel Custard Sesame Brittle or Til Gajjak Sticky Cookie Cups Kheer

Cashew-Coconut Tart In Chocolate Crust

Cashew-Coconut Tart In Chocolate Crust Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 1.30-2 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Cashew-Coconut Tart In Chocolate Crust Recipe

  • Unsweetened cocoa powder

  • Refined flour 1/2 cup

  • Refined flour (maida) 1 1/4 cup

  • Sugar 2/3 cup

  • Salt 1/3 cup

  • Unsalted butter frozen 150 gms + for greasing

  • For filling

  • Whole roasted cashewnuts 2 cups

  • Desiccated coconut 1 cup

  • Brown sugar 1 cup

  • Cream 3/4 cup

  • Honey 1/3 cup

  • Ginger chopped 1 tablespoon

  • Chocolate melted 1 cup


Step 1

Grease an eleven-inch diameter spring form tart pan with butter. Preheat oven to 175ºC/350ºF/Gas Mark 4. In a food processor add flour, sugar, cocoa powder, salt and blend for five seconds. Add butter and blend till you get a moist sandy texture.

Step 2

Add one and a half tablespoons of chilled water and blend until the dough comes together. Press evenly onto the bottom and up the sides of the prepared pan.

Step 3

Prick all over with a fork and refrigerate for thirty minutes. Bake the crust in the preheated oven for around fifteen minutes or until it looks dry and slightly puffed up. Take it out of the oven and set aside to cool. In a heavy bottomed pan, take brown sugar, cream, honey and ginger.

Step 4

Bring to a boil over medium heat, mixing gently until the sugar dissolves. Cook for around seven to eight minutes mixing occasionally. Mix in whole roasted cashewnuts and desiccated coconut and let it cool.

Step 5

Brush enough melted chocolate over inside of crust to coat completely reserving one fourth cup for garnish. Freeze crust until the chocolate is cold and hard. Pour the cashew-coconut mixture into the crust.

Step 6

Place tart on rimmed baking tray and bake in the preheated oven till filling begins to darken on top and bubbles thickly, for about thirty-five minutes

Step 7

Place tart on wire rack and cool completely. Drizzle remaining melted chocolate over tart in a lacy pattern. Cut into wedges and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.