Black Bottom Coconut Cream Tart

Black Bottom Coconut Cream Tart - Jan/Feb Bake from Scratch 2017

Tall peaks of toasted marshmallow fluff hide the layers of coconut pastry cream and dark chocolate ganache that fill the homemade graham cracker crust of this decadent tart.

Black Bottom Coconut Cream Tart
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  1. Homemade Graham Cracker tart crust
  2. Chocolate Ganache Filling (recipe below)
  3. Coconut Pastry Cream (recipe below)
  4. Marshmallow Fluff (recipe below)
  1. Spray a 14x4-inch removable-bottom tart pan with cooking spray.
  2. Prepare Homemade Graham Cracker dough through step 1. Roll dough into a 15x5-inch rectangle. Transfer to prepared pan, pressing into bottom and up sides. Poke holes with a wooden pick along bottom and sides.
  3. Bake for 15 minutes. Let cool completely.
  4. Pour Chocolate Ganache Filling into prepared crust; chill until firm. Pour Coconut Pastry Cream over chocolate layer. Using an offset spatula, swirl Marshmallow Fluff onto tart. Use a kitchen torch to toast until lightly browned for about 30 seconds. Refrigerate for up to 2 days.
Bake from Scratch
Chocolate Ganache Filling
Makes 1 cup
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  1. 4 ounces (115 grams) semisweet chocolate morsels
  2. ⅓ cup (80 grams) heavy whipping cream
  3. 1 tablespoon (21 grams) light corn syrup
  4. ½ teaspoon (2 grams) vanilla extract*
  5. ¼ teaspoon kosher salt
  1. In a small microwave-safe bowl, combine chocolate, cream, corn syrup, vanilla, and salt. Microwave on high in 30-second intervals, stirring between each, until mixture is melted and smooth, about 1½ minutes total.
  1. *We used Heilala Pure Vanilla Extract
Bake from Scratch
Coconut Pastry Cream
Makes 1½ cups
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  1. ¼ cup (50 grams) granulated sugar
  2. 1½ tablespoons (12 grams) cornstarch
  3. Pinch kosher salt
  4. ½ cup (120 grams) whole milk
  5. ½ cup (120 grams) unsweetened full-fat coconut milk
  6. 2 large egg yolks (37 grams)
  7. ½ cup (25 grams) sweetened flaked coconut
  1. Line a large baking sheet with plastic wrap.
  2. In a medium saucepan, combine sugar, cornstarch, and salt. Whisk in milk, coconut milk, and egg yolks. Cook over medium heat, stirring constantly, until thickened, about 10 minutes. Remove from heat, and stir in coconut.
  3. Pour hot coconut mixture onto prepared pan. Top with another piece of plastic wrap, making sure entire surface is touching plastic wrap. Refrigerate for at least 2 hours or overnight.
Bake from Scratch
Fluffy Marshmallow Cream
Makes 4 cups
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  1. 3 large egg whites (90 grams)
  2. ½ teaspoon (1 gram) cream of tartar
  3. ⅔ cup (133 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
  4. ¾ cup (255 grams) light corn syrup
  5. ⅓ cup (80 grams) water
  6. 2 teaspoons (12 grams) vanilla bean paste*
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at medium speed until foamy. Add 2 tablespoons (24 grams) sugar, and beat until soft peaks form.
  2. In a medium saucepan, combine corn syrup, ⅓ cup water, and remaining ⅔ cup (133 grams) sugar. Cook over medium heat, stirring constantly, until mixture registers 248°F on a candy thermometer, about 15 minutes.
  3. With mixer on medium speed, pour corn syrup mixture into egg white mixture in a slow, steady stream until combined. Increase mixer speed to high, and beat for 5 minutes. Add vanilla bean paste, and beat for 1 minute.
  1. *We used Heilala Vanilla Paste.
Bake from Scratch


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  1. This recipe is delicious. However, it seems that the full recipe of graham cracker dough is way too much for the size of tart pan specified (14×4). My tart pan is a Wilton 14×4.5 and the crust was much too thick with the full recipe of dough. I took out quite a bit (I wish I’d weighed it so I’d know for next time) and made crackers from it. I’d love to know if the Bake from Scratch kitchen really used the full recipe of dough. The photos that accompany the recipe certainly don’t look it.

    • Hey Kevin,

      Thank you for reaching out! After talking with our Test Kitchen, they did note that they had some over flow from the original graham cracker recipe that they trimmed off after rolling out and pressing into the tart pan. That being said, they don’t recall having too much excess crust. We hope this resolves your baking issues!

  2. Thank you for answering that the bake temp is 350 as I could not find it anywhere in the recipe in your Artisan Pies & Tarts magazine. Making this recipe this week! Can’t wait to eat it!

  3. I have made this once previously and it was a big hit! Making it again but need it made a day in advance. What is the best way to store overnight? Covered? Uncovered?

    • Hi Judy! We’re so glad you’ve loved this recipe! To store it overnight, we recommend storing the tart in an airtight container or loosely covered in plastic wrap in the refrigerator.

  4. Any chance of getting this recipe but for a round tart tin? I love the look of this but really have no space for yet another tin.

  5. I was wondering if I could use a 9″ springform pan ? I don’t want to but a pan that I won’t use often instead, use an existing pan. Thanks !

    • Hi Barbara,

      Thanks for reaching out! We completely understand. A 9″ should be fine as it has a similar surface area to the 14×4-inch pan. You may want to line the bottom and sides with parchment to assist with removal. Happy baking!

  6. Trying to make this tonight. So far all components have come out great, except my graham cracker dough was very crumbly, I was unable to roll it out. Is there a liquid ingredient missing from the instructions? The 3 tbs of honey/molasses doesn’t seem to be enough to bind it? Or maybe I’m missing something? Thanks!

    • Hi Stephanie!

      Thanks for reaching out! The butter will be the biggest binder here. You may add water, a quarter teaspoon at a time if you feel the dough is too dry to roll. Just be leery about adding too much!


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