Almond Joy Tart

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Taste this Almond Joy Tart, and you will be so thankful you did. It’s filled with a creamy coconut filling, tart, and a delectable chocolate ganache. If you love the candy bar Almond Joy, then you are going to go wild for this incredible dessert.

Everything about it screams heavenly dessert! You’ll want to keep this recipe within arms reach because it will be your new favorite dessert idea.

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Almond Joy Tart

If you are a fan of Almond Joy’s, then you’re going to love these Almond Joy Tarts. These creamy-dreamy coconut filled tarts are a cinch to make, but they do require some planning because the tart dough and the white chocolate ganache require chilling time. However, if you make the tart dough and white chocolate ganache the day before, then it is smooth sailing into a coconutty dream.

Almond Joy’s are my favorite candy bar around, so when I spotted this recipe, it was just a matter of time before I had to give it a try. I served them up with a scoop of Graeter’s Chocolate Coconut Almond Chip, and it was one of the best desserts we have had in a long time.

If you don’t have little tart pans, don’t let that stop you from making this delicious tart, you can always make it into one large almond joy tart. 🙂

What is a Tart?

A tart is a delicious treat that is made from a crust that is filled with various fillings. Some are sweet, and some are savory, depending on what you are making. Often times, tarts are filled with fruits. In this case, this almond joy tart has a lot of sweetness that will keep your taste buds pleased.

Do I Have to Use a Tart Pan?

No, you do not need to use a tart pan if you don’t have one. While tart pans are perfect for giving you a great tart, you can also use something else instead. If you have a pie pan or other short pan, that will work as well. Traditional tart pans have a ridge around them to give you the classic tart appearance. That is the main thing you will be getting from using a tart pan.

Ingredients

For the Tart Dough:

Large egg
Whole toasted almonds
Granulated white sugar
All-purpose flour
Salt
Unsalted butter, cut into ½-inch cubes

For the Coconut Filling:

Good-quality white chocolate, coarsely chopped
Heavy cream
Unsweetened shredded coconut
Light rum

For the Chocolate Glaze and Garnish:

- Good-quality milk chocolate, coarsely chopped
- Good-quality dark chocolate (60 to 70%), coarsely chopped
- Heavy cream
- Whole almonds, toasted

How to Make an Almond Joy Tart

First Step: Prepare the tart dough. Use a small bowl and lightly whisk the egg then set aside. Then in the bowl of a food processor fitted with the metal blade, begin to pulse the almonds and sugar together until the almonds are finely ground. Combine the flour and salt and pulse again until just combined. Mix in the butter and pulse until sandy, about 6 to 10 quick pulses. Put in the egg and pulse just until the dough begins to cohere into a ball. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate it for at least 1 hour or overnight.

Second Step: Begin making the coconut filling. Start by placing the white chocolate in a heatproof bowl. Then heat the cream in a small saucepan over medium heat until it is just beginning to boil. Next, pour it over the white chocolate and let stand for 30 seconds. Slowly begin to whisk the cream and white chocolate until smooth. Cover and refrigerate for at least 4 hours or overnight.

Third Step: To assemble the tart, you will need to dust a work surface with flour. Divide the dough disk into 6 equal portions. Then, roll each into a smooth disk that is 5 1/2 inches in diameter. Carefully and gently press each dough disk into a 4-inch tart pan with removable bottom.

Fourth Step: Put the tart pans in the freezer for 30 minutes. Then preheat oven to 375 degrees F. Line the tart crusts with aluminum foil, and fill each one three-quarter full with pie weights or dried beans. Then bake them for 15 minutes, then take out the foil and weights and bake for another 10 minutes or until lightly browned. Cool on a wire rack.

Fifth Step: Remove the white chocolate ganache from the fridge. Then place in the bowl of a stand mixer fitted with the whisk attachment. Beat the ganache mixture at medium speed until soft peaks form. Do not over whip. Fold in the coconut and the rum. Divide the filling evenly among the cooled tart shells, top each tart with 3 almonds. Then place in the refrigerator while you make the chocolate glaze.

Sixth Step: To prepare the chocolate glaze, place the chocolate into a medium heatproof bowl. Heat the cream inside of a small saucepan over medium heat until it is just beginning to boil. Pour it over the chocolate and whisk to combine well. Allow the mixture sit for about 10 minutes. Remove tarts from the refrigerator and add the glaze with a spoon, so it’s even over each one. Refrigerate the tarts again until glaze sets up for about 10 minutes. The tarts can be stored in the refrigerator for up to 2 days. Be sure to keep them covered tightly.

Enjoy!

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Almond Joy Tart

Prep Time: 45

Cook Time: 25

Total Time: 1 10

Servings: (4-inch) tarts

Taste this Almond Joy Tart, and you will be so thankful you did. It's filled with a creamy coconut filling, tart, and a delectable chocolate ganache. If you love the candy bar Almond Joy, then you are going to go wild for this incredible dessert.

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Ingredients

For the Tart Dough:

1 large egg
1/4 cup whole toasted almonds
1/4 cup sugar
1 ¼ cup plus 2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup 1 stick cold, unsalted butter, cut into ½-inch cubes

For the Coconut Filling:

8 ounces good-quality white chocolate, coarsely chopped
1 cup heavy cream
2 ¼ cups unsweetened shredded coconut
1 tablespoon light rum

For the Chocolate Glaze and Garnish:

2 ounces good-quality milk chocolate, coarsely chopped
2 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 almonds, toasted

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Instructions

To make the tart dough: In a small bowl, lightly whisk the egg; set aside. In the bowl of a food processor fitted with the metal blade, pulse the almonds and sugar together until the almonds are finely ground. Add flour and salt and pulse again just until combined. Add the butter and pulse until sandy, about 6 to 10 quick pulses. Add the egg and pulse just until the dough begins to cohere into a ball. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate it for at least 1 hour or overnight.
To make the coconut filling: Place the white chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat until it is just beginning to boil. Pour it over the white chocolate and let stand for 30 seconds. Slowly whisk the cream and white chocolate until smooth. Cover and refrigerate for at least 4 hours or overnight.
To assemble the tart, dust a work surface with flour. Divide the dough disk into 6 equal portions. Roll each into a smooth disk 5 1/2 inches in diameter. Very gently press each dough disk into a 4 inch tart pan with removable bottom.
Place the tart pans in the freezer for 30 minutes. Preheat oven to 375 degrees F. Line the tart crusts with aluminum foil, and fill each one three-quarters full with pie weights or dried beans. Bake them for 15 minutes, then remove the foil and weights and bake for another 10 minutes or until lightly browned. Cool on a wire rack.
Remove the white chocolate ganache from the fridge and place in the bowl of a stand mixer fitted with the whisk attachment. Beat the mixture at medium speed until soft peaks form. Do not over whip. Fold in the coconut and the rum. Divide the filling evenly among the cooled tart shells, top each tart with 3 almonds, and place in the refrigerator while you make the chocolate glaze.
To make the chocolate glaze, place the chocolate in a medium heatproof bowl. Heat the cream in a small saucepan over medium heat until it is just beginning to boil. Pour it over the chocolate and whisk to combine. Let the mixture set for about 10 minutes. Remove tarts from the refrigerator and spoon the glaze evenly over each one. Refrigerate again until glaze sets up, about 10 minutes. The tarts can be stored, tightly covered, in the refrigerator for up to 2 days.