Chocolate Chip and Coconut Frangipane Tart
Prep time
Cook time
Total time
Desserts by Juliette:
Serves: 6
  • Basic Pie Dough, or 2, 9-inch store bought pie dough
  • ½ cup butter
  • ⅔ cup confectioners' sugar
  • ¼ cup all-purpose flour
  • 2 eggs
  • ⅓ cup heavy cream
  • heaping ⅓ cup of sweetened coconut
  • about ⅓ cup of chocolate chips, depending on preference
  1. Preheat oven to 350 degrees F/177 degrees C. Spray tart pans with cooking spray, unless they are non-stick. Assembly tarts on a sheet tray.
  2. Make dough in advance or take out the thawed store bought dough and roll out to ⅛ inch thickness. Use a 6-inch circle cookie cutter and cut out 6 circles. Place in tart pans and mold to fit the pan. Prick the center of the dough with a fork and bake for 10 minutes, or until lightly golden brown. Let cool.
  3. Meanwhile, cream the butter, sugar, and flour on medium speed with the paddle attachment until smooth, about 2 minutes.
  4. Combine the eggs and heavy cream. Add to the creamed mixture a little at a time, blending until well combined. Fold in the coconut.
  5. Fill a pastry bag fitted with a #6 straight tip with the batter, or cut a ¼ inch hole. Pipe the frangipane halfway up the tart pans. (I like to pipe in a circle, starting on the outside and ending in the middle.) Then, place chocolate chips on top of the batter, in any amount or design that is to your preference.
  6. Bake, still at 350 degrees F/177 degrees C, for 8 to 12 minutes. Pop the tarts out of the pans and let cool to serve immediately or refrigerate for up to 3 days.
Nutrition Information
Serving size: 1 tart Calories: 598 g Fat: 50 g Saturated fat: 31 g Carbohydrates: 34 g Sugar: 14 g Sodium: 378 mg Fiber: 1 g Protein: 6 g Cholesterol: 186 mg
Recipe by Desserts by Juliette at