Almond Coconut Chocolate Tart

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.

The Recipe

by volume                                              by weight

Crust:

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

 

Filling:

1/2 cup Coco Lopez                         96 grams Coco Lopez

6 tablespoons                                    84 grams white chocolate
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

 

Glaze:

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
chocolate

 

Directions

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.

 

Alternatives

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.

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28 Replies to “Almond Coconut Chocolate Tart”

  1. This looks unbelievably delicious. The photos you’ve included make it look so easy. I plan to whip out my baking pans this weekend, so I just might try this one.

  2. I want to make this! The next time I’m with extended family, I’m going to try it. I’d make it sooner, but my silly husband doesn’t like coconut. Crazy, right? Ha!

  3. Seriously delicious. I’m in love with Almond Joy so I like your take on this tart with it being an inspiration.

    I like the alternative as well. Sometimes, I’d like to take a break from chocolate.

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