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 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

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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 dark chocolate (60 to 70%), coarsely chopped
  • 1/2 cup heavy cream
  • 18 whole almonds, toasted


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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21 Responses to Almond Joy Tart

  1. Oh, Almond Joys are my absolute favorite too!! This looks incredible 🙂

  2. ChgoJohn says:

    A giant almond joy! It’s like Christmas came twice this year! Thanks, Christina!

  3. Karen says:

    I love almond joys and your tart looks absolutely delicious. Thank you for sharing your recipe.

  4. I am a Mounds fan, lover of all things dark chocolate. Over the years I have tried to make a coconut filling here and there, but never really excited about the results–I like the idea of the light rum, I think that may be what I was missing in my prior attempts.

  5. That is so incredibly rich and tasty looking!

  6. You’re killing me! These look great.

  7. Amy says:

    These look seriously amazing. I love how it’s almond joy flavors but with a creamy filling! I think perhaps my non-coconut-loving fiance would eat them!

  8. Megan says:

    Every time I flip through Baked Explorations, I want to make these, but I still haven’t tackled them yet. They look wonderful!

  9. I love Almond Joys! The tart is beautiful and looks delicious.

  10. Oh good gracious, this looks amazing. I am with you on the almond joys…best candy bar ever! I am bookmarking this one, what a slice of heaven!

  11. These are screaming my name!! I am a huge coconut fa-reak!! and that filling is incredible!

  12. I am a fan and I most definitely want one. I have always loved coconut and my husband not so much but lately he has been expanding his horizons. I now have to be careful because my coconut treats are disappearing without me eating them. I would have to be very discrete in making these.

  13. Sandra says:

    I love Almond Joys! Since I’m the only one in my house that does, I get to have these all by myself. Yum!

  14. I am on a coconut kick right now….this is perfect.

  15. Betsy says:

    I love coconut, but the almond joy candie have a weird texture. This tart looks amazing!

  16. Streusel says:

    I am addicted to the “Baked” Cookbooks and have been wanting to make this. Now I really want to make them. Yours look amazing!

  17. Beautiful. I love the addition of rum, which is not in Almond Joys but should be.

  18. MyNiftyPony says:

    Going to play with this recipe over the weekend for a Pilsbury competition! Did a trial run of “fairly” close to what you have printed and the co-workers have been blown away. I made a lot of new friends at the office today! (And have been busy sharing your recipe!)

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