Almond Joy Tart (Gluten-Free)

Everything the candy bar promises, in tart form: a chocolate cookie crust, a chewy sweet coconut filling, whole toasted almonds, and a dark chocolate flood over the top. It’s an assembly job more than a baking project, and it slices like a jewel.

Yield: One 9-inch tart · Time: 1 hr + chill

Ingredients

• Crust: 2 cups (200 g) almond flour, 1/4 cup cocoa, 3 tbsp sugar, 5 tbsp melted butter, pinch salt
• Filling: 3 cups shredded sweetened coconut, 3/4 cup sweetened condensed milk, 1 tsp vanilla
• 1/2 cup whole almonds, toasted
• Topping: 6 oz (170 g) dark chocolate + 2/3 cup heavy cream

Directions

1. Press the crust mixture into a 9-inch tart pan and bake at 350°F (175°C) for 12 minutes; cool.
2. Stir the coconut, condensed milk, and vanilla; spread into the crust.
3. Press the toasted almonds over the filling.
4. Heat the cream, pour over the chocolate, rest 2 minutes, and stir into ganache.
5. Pour over the tart, smooth, and chill 2 hours before slicing.

Pro tip: Dip your knife in hot water between cuts for showroom slices through the ganache.

Gluten-Free Notes

Naturally gluten-free ingredients can still pick up gluten in processing, so choose labeled gluten-free versions of anything packaged here. Our label-reading checker walks through the details if you’re new to this.

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Browse more in Cakes & Desserts, or explore our gluten-free breakfast recipe database and hot cereal guide.