German Tart


  1. For the crust, beat the butter and icing sugar in a large mixing bowl with electric beaters, in the bowl of a stand mixer fitted with the paddle attachment, or by hand until fluffy. Beat in the egg yolks one at a time, beating well after each addition (scraping down the bowl if needed).
  2. Place a sifter over the bowl and sift in the flour, cocoa powder and salt. Mix on low speed until combined (the dough will be very soft). Scrape the dough onto a piece of plastic wrap, cover and press into a disc. Chill for at least 2 hours before rolling.
  3. Have ready a 9-inch (23 cm) fluted tart pan with a removable bottom. Knead the dough once or twice on a lightly floured work surface to soften, then roll it out to a circle just less than ¼ inch (6 mm) thick.
  4. Lift the dough carefully into the tart pan, pressing it into the corners and trimming away any excess. Dock the pastry with a fork (to prevent air bubbles) and chill the tart shell for at least 20 minutes.
  5. Preheat the oven to 350 ºF (180 ºC). Place the chilled tart shell on a baking tray and bake for about 18 minutes, until the pastry has an even, dull finish. Let the tart shell cool completely on a wire rack.
  6. For the chocolate ganache layer, preheat the oven to 325 ºF (160 ºC). Have the chopped chocolate ready in a heatproof bowl.
  7. Place the cream and butter in a small saucepan and bring to just below a simmer over medium heat. When the cream starts to boil, remove it from the heat and pour it over the chocolate. Let sit for about 30 seconds and then whisk until the chocolate is fully melted and the ganache is smooth. Vigorously whisk in the sugar and the coffee, followed by the egg and vanilla.
  8. Pour the ganache into the tart shells and bake for 10 minutes (the filling will still be jiggly). Cool the tart on a wire rack to room temperature and then chill uncovered for at least 2 hours to set the filling.
  9. For the goopy topping, whisk together the cornstarch, cream, corn syrup, sugars and egg yolks in a medium pot. Cut up butter into small pieces and add to the pot. Over medium heat, whisk everything constantly until bubbly and shiny, 4 to 5 minutes. Remove the pot from the heat and immediately scrape out topping into a bowl, to halt the cooking process. Stir in the vanilla, salt, pecans (or walnuts) and coconut. Cover and chill completely, about 2 hours.
  10. Spread the chilled goopy topping over the chilled chocolate tart and serve immediately or chill to serve later.
  11. The tart will keep, refrigerated, for up to 3 days.