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 and it just so happens to be Andrew’s favorite too, so when I spotted this recipe it was just a matter of time before I had to give it a try. I surprised Andrew with these individual almond joy tarts for Valentine’s Day dessert. 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. 🙂
One Year Ago: Samoas Cookie Bars
Almond Joy Tart
- 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 dark chocolate (60 to 70%), coarsely chopped
- 1/2 cup heavy cream
- 18 whole almonds, toasted
- 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.
Yields: 6 (4-inch) tarts
Prep Time: 45 minutes
Bake Time: 25 minutes
Ready In: 6 hours and 30 minutes
Source: adapted from Baked Explorations