If you love Almond Joy candy bars then this is your dessert! This Almond Coconut Chocolate Tart is rich and decadent and surprisingly simple to make. It can be made in advance and will keep well for several days.
by volume by weight
1½ cups almond flour 150 grams almond flour
1/4 cup brown sugar 49 grams brown sugar
1/3 cup melted butter 75 grams melted butter
1/4 teaspoon salt 1 gram salt
1/2 cup Coco Lopez 96 grams Coco Lopez
6 tablespoons 84 grams white chocolate
1/4 cup sour cream 48 grams sour cream
1/4 cup soft butter 57 grams soft butter
1½ cups shredded coconut 90 grams shredded coconut
1/4 cup heavy cream 57 grams heavy cream
3 tablespoons butter 42 grams butter
2 tablespoons corn syrup 40 grams corn syrup
8 tablespoons bittersweet 112 grams bittersweet chocolate
Preheat the oven to 350F. Mix all the ingredients for the crust until thoroughly combined.
Press firmly into a tart ring or a tart pan with a removable bottom. (If you use a tart pan with a fluted edge, be sure to butter the flutes or spray with nonstick spray. Alternatively, press the mixture into the flutes to make a crust on the sides of the pan.)
Smooth with an offset spatula to create an even surface and bake for approximately 20 minutes until golden brown. Let cool completely.
Melt the Coco Lopez and white chocolate over low heat, while stirring constantly, until smooth. (Coco Lopez – or any cream of coconut product – separates in the can so be sure to stir together completely before measuring.)
Let cool slightly and stir in the soft butter and the sour cream until combined.
Stir in the coconut and then spread into the completely cooled tart shell.
Chill in the refrigerator until firm – about 1 hour.
Combine all the ingredients for the glaze and warm over low heat until the chocolate is melted and smooth.
Remove the tart from the refrigerator and smooth the top if necessary to flatten any stray pieces of coconut. Spread the chocolate glaze over the top of the tart to make it as smooth as possible.
Return to the refrigerator for 15 minutes to allow the glaze to set.
To remove the tart from the pan, run an offset spatula around the outside edge of the pan and lift the ring carefully off the tart. (Here is where the butter or spray is helpful!)
Decorate the edge with sliced toasted almonds.
If you don’t want the top of the tart completely covered in chocolate glaze you can make half the recipe and drizzle it over the top. You could also decorate the top or the edge with toasted coconut instead of the almonds. Other nuts can also be used – macadamias would be my second choice.