Almond Joy Tart
This Almond Joy Tart features a tender almond crust, creamy coconut filling, and a smooth chocolate glaze. It is a rich, elegant dessert inspired by the classic candy bar and perfect for special occasions or an indulgent treat.
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Servings: 6 tarts
Ingredients
For the Tart Dough
- 1 large egg
- 1/4 cup whole toasted almonds
- 1/4 cup sugar
- 1 1/4 cups plus 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter cold and cut into 1/2-inch cubes
For the Coconut Filling
- 8 ounces good-quality white chocolate coarsely chopped
- 1 cup heavy cream
- 2 1/4 cups unsweetened shredded coconut
- 1 tablespoon light rum
For the Chocolate Glaze and Garnish
- 4 ounces good-quality milk chocolate coarsely chopped
- 2 ounces good-quality dark chocolate 60 to 70%, coarsely chopped
- 1/2 cup heavy cream
- 18 whole toasted almonds
Instructions
Prepare the Tart Dough
- In a small bowl, lightly whisk the egg and set aside.
- In the bowl of a food processor fitted with the metal blade, combine the toasted almonds and sugar. Pulse until the almonds are finely ground.
- Add the flour and salt, then pulse briefly until combined.
- Add the cold butter and pulse 6 to 10 times, or until the mixture resembles coarse sand.
- Add the whisked egg and pulse just until the dough begins to come together into a ball.
- Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour or overnight.
Prepare the Coconut Filling
- Place the chopped white chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it is just beginning to boil.
- Pour the hot cream over the white chocolate and let it stand for 30 seconds.
- Whisk slowly until the mixture is smooth and fully combined.
- Cover and refrigerate for at least 4 hours or overnight.
Shape and Bake the Tart Shells
- Lightly flour a work surface. Divide the chilled dough into 6 equal portions.
- Roll each portion into a smooth disk approximately 5 1/2 inches in diameter.
- Gently press each dough disk into a 4-inch tart pan with a removable bottom.
- Place the tart pans in the freezer for 30 minutes.
- Preheat the oven to 375°F.
- Line each tart shell with aluminum foil and fill each one three-quarters full with pie weights or dried beans.
- Bake for 15 minutes. Remove the foil and weights, then continue baking for an additional 10 minutes, or until lightly browned.
- Transfer to a wire rack and cool completely.
Finish the Coconut Filling
- Remove the chilled white chocolate mixture from the refrigerator and transfer it to the bowl of a stand mixer fitted with the whisk attachment.
- Beat on medium speed until soft peaks form. Do not overwhip.
- Gently fold in the shredded coconut and the rum until evenly combined.
- Divide the filling evenly among the cooled tart shells.
- Top each tart with 3 toasted almonds.
- Refrigerate the tarts while preparing the chocolate glaze.
Prepare the Chocolate Glaze
- Place the milk chocolate and dark chocolate in a medium heatproof bowl.
- Heat the heavy cream in a small saucepan over medium heat until it is just beginning to boil.
- Pour the hot cream over the chocolate and whisk until smooth.
- Let the glaze stand for about 10 minutes, or until slightly thickened.
Assemble the Tarts
- Remove the tarts from the refrigerator.
- Spoon the chocolate glaze evenly over each tart.
- Return the tarts to the refrigerator for about 10 minutes, or until the glaze is set.
- Serve chilled or lightly cool.
Notes
To make this Almond Joy Tart gluten free, replace the all-purpose flour in the tart dough with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum or add xanthan gum if your blend does not already include it. Be aware that gluten-free tart dough can be more delicate and may crack more easily when rolled, so it may help to roll the dough between sheets of parchment paper or press it directly into the tart pans by hand. In addition, confirm that the white chocolate, milk chocolate, dark chocolate, shredded coconut, and any other packaged ingredients are labeled gluten free, since some brands may have additives or cross-contact concerns.