a piece of a samoa tart on a white plate with a green and white napkin in the background

Samoa Tart


For the Crust

1 cup all-purpose flour

1/3 cup whole wheat pastry flour

1 teaspoon granulated sugar

1/4 teaspoon salt

1/4 cup canola oil

1/4 milk

1/2 teaspoon pure vanilla extract

For the Dulce de Coco

1 - 13.5 ounce can coconut milk

1 cup brown sugar, packed

1/4 teaspoon salt

1/2 teaspoon pure vanilla extract

For the Filling

1 3/4 cups unsweetened shredded coconut

1 tablespoon milk

1/4 teaspoon salt

For the Ganache

1/3 cup semisweet chocolate chips

1 teaspoon canola oil


  1. Whisk together the flours, sugar, and salt in a large bowl.
  2. Next whisk together the canola oil, milk, and vanilla extract in a separate bowl.
  3. Pour the wet ingredients into the dry ingredients and mix a few strokes until the dough comes together into a ball.
  4. Press the crust into a lightly greased tart pan with a removable bottom. It may seem as though there is not enough to go around, but it will fit if you keep working at it.
  5. Use a fork to poke holes across the bottom of the crust.
  6. Bake at 350 degrees F for 15-20 minutes or until the crust is golden brown.
  7. While the crust bakes, start the dulce de coco. 
  8. Combine the coconut milk, brown sugar, and salt in a saucepan over medium-high heat.
  9. Bring to a boil, then reduce the heat to medium.
  10. Cover the saucepan and allow the mixture to continue to simmer for 20 minutes, then reduce the heat to low, uncover and allow to continue to simmer for 35-40 additional minutes, stirring occasionally.
  11. When the mixture is thickened, remove from the heat and stir in the vanilla extract.
  12. Once the dulce de coco has cooled so it is merely warm to the touch, stir in the coconut, milk, and salt.
  13. Pour this filling mixture into the cooled crust and spread until even distributed.
  14. Next, melt the chocolate chips and oil over low heat, stirring until smooth.
  15. To finish the tart, drizzle the chocolate across the tart.


If you make the dulce de coco in advance, store it in the refrigerator. Heat it in the microwave for 15-30 seconds to soften, then stir in the rest of the filling ingredients when you are ready to fill in the tart shell.

Courses Dessert

Recipe by Love & Flour at