Almond Joy – ‘Sometimes you feel like a nut, sometimes you don’t…’ The Almond Joy was always my preference over the Mounds Bar – the sister candy of the Almond Joy. Those two almonds on top and the fact that the Almond Joy was enrobed with milk chocolate made the difference. Well, here is that wonderful combination in a sophisticated, but EASY dessert. This is perfect for the holidays and might even bump that pecan pie right off the Thanksgiving table.
The only baking you’ll do here is about 10 minutes of baking the crust. The rest of this is put together on top of the stove or microwave. You will need a 9″ tart pan – the kind with fluted edges and a removable bottom to make this easy to serve. The tart just pushes up out of the pan for easy release. I guess you could use a pie pan, but I’ve never made it that way so not sure what kind of success you’ll have getting a clean piece out of the pan. It will still taste amazing, just may not look so great.
I like to make this in a smaller size though. This recipe makes one 9″ tart or 6 – 4″ tarts. But, if you choose to bring this dessert to someone’s house for the holidays, be sure to remove the bottom of the tart pan from the tart. I have quite a few tart pans with no bottoms. A little difficult to improvise although I keep on trying. I can’t seem to throw the tart pan away. I did give it a go without bottoms for this post. I used Reynolds Non-Stick Foil under the tart pan and it worked. I should buy stock in Reynolds. I’m a huge fan of the Non-Stick Foil for a lot of baking purposes. Parchment is amazing for most things, but the foil gives you that heat conductivity that a metal pan does and that’s what you need here.
And, btw, you won’t use that entire can of coco lopez for this recipe. You’ll just need to make yourself a pina colada with the rest!
This sophisticated Almond Joy Tart is perfect for the holidays or anytime. It just may be your new Holiday favorite!
20 minPrep Time
20 minCook Time
40 minTotal Time
- 7.5 ounces (1 and 1/2 cups) Raw Almonds, Toasted
- 2 ounces (1/4 cup) Brown Sugar, Packed
- 2 ounces (1/4 cup) Unsalted Butter, Melted
- 4 ounces (1/2 cup) Coco Lopez (find this in the drink mix aisle)
- 3 ounces (1/2 cup) White Chocolate
- 2 ounces (1/4 cup) Sour Cream
- 2 ounces (1/4 cup) Unsalted Butter, room temperature
- 4 ounces (1 and 1/4 cup) Shredded Sweetened Coconut
- Preheat oven to 350F.
- Coarsely grind almonds in food processor.
- Add sugar and melted butter and process until fine.
- Press into bottom and sides of fluted tart pan with removable bottom.
- In a heavy saucepan (not aluminum**), bring coconut cream to simmer.
- Reduce heat to low. Add white chocolate and stir until melted. Remove from heat.
- Whisk in sour cream and butter, whisk until butter melts and mixture is smooth.
- Stir in coconut.
- Spoon filling into crust. Smooth top.
- Chill until set.
- Chocolate Glaze
- See recipe link below.
- Several ways you can finish:
- Drizzle chocolate glaze across top of tart in two different directions.
- Completely cover filling with chocolate glaze. Sprinkle top with toasted chopped almonds.
- Make a design on top of chocolate glaze with melted white chocolate. Be sure you’re prepared with 2 ounces of melted white chocolate so that you can pipe a design on top of the chocolate glaze while it’s still wet. You could pipe melted white chocolate in circle on top of tart and while it’s still wet, draw tip of knife through chocolate for a decorative design.
- *For a 9 inch tart, you will need one single recipe of filling.
- For 6 – 4″ tarts, you will need a double recipe of the filling.
- **Do not use an aluminum pan. The filling will react with the aluminum and give your filling a ‘green’ tinge.