4 oz butter
1 whole egg
1 1/4 cups AP flour
1/4 teaspoon kosher salt
1/2 teaspoon vanilla
Cream butter, sugar, vanilla and salt until smooth and creamy. Mix in the egg and then, on low speed, mix in the flour until mostly incorporated. Finish folding the dough together by hand to minimize gluten formation.
Press into the bottom of a 9X12″ pan and bake at 350F on the middle rack for 15 minutes, or until just beginning to color and firm.
For the filling
Whisk the following together until smooth:
2 whole eggs
1 1/2 cups packed brown sugar
1/2 cup flaked unsweetened coconut
1 1/2 cup chopped, toasted pecans
2 Tablespoons AP flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon vanilla
For the chocolate
1/4 cup of 35% cream
a pinch of salt
4 oz semi sweet or bitter sweet chocolate
Heat cream in a small pot till simmering, add chocolate and salt stir until chocolate is melted off heat.
Once your crust is set and cooled, pour on the filling in an even layer. Spread with a spatula if necessary. Bake at 350F for about 25 minutes, or until the filling is a lovely medium brown, is slightly puffed and firm on the top.
Let cool completely, and then spread on a thin layer of the chocolate glaze.
Let the glaze set up for a few minutes and then slice into whatever size you want.
This would make an amazing pecan tart. Just bake the crust in a 9-10″ tart pan with a removable bottom. Proceed as if you were making bars, but cut into wedges.
Thesesquares are not overly sweet–they are just sweet enough. I know, hard to believe, try and let me know what you think. The pecans and the coconut are a great combo and really compliment each other nicely, although if you are not a Coconut Fan, you could sub more pecans for the 1/2 cup of coconut.