Best Almond Joy Tart Recipes
ALMOND JOY TART
Make and share this Almond Joy Tart recipe from Food.com.
Provided by Brookelynne26
Categories Tarts
Time P1D
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Make the almond tart dough: In a small bowl, lightly whisk the egg and set it aside. Put the almonds and sugar in the bowl of a food processor, and pulse until the almonds are finely ground. Add flour and salt and pulse again just until mixed. Add the butter and pulse until sandy (about 6 to 10 quick pulses). Pour in 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.
- Make the coconut cream filling: Place the white chocolate in a heatproof bowl. In a small saucepan set over medium heat, heat the cream just to boil. Pour it over the white chocolate and let stand for 30 seconds. Slowly, starting in the center of the bowl, whisk the cream and white chocolate until smooth. Cover and refrigerate this ganache for 4 hours or overnight before proceeding (the coconut and rum will be added later).
- Place the tart pans in the freezer for 30 minutes. Preheat the 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.
- Make the coconut cream filling: Meanwhile, in the bowl of a standing mixer fitted with the whisk attachment, beat the white chocolate ganache at medium speed until soft peaks form. Do not over whip. Gently fold in the coconut and the rum. Divide the filling evenly among the cooled tart shells and place in the refrigerator while you make the chocolate glaze.
- Make the chocolate glaze: Place the milk and dark chocolate in a medium heatproof bowl. In a saucepan, heat the heavy cream until it is just about to boil. Pour it over the chocolates 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. Top tart with one almond and refrigerate again until glaze sets up, about 10 minutes.
ALMOND JOY TART
How to make Almond Joy Tart
Provided by @MakeItYours
Number Of Ingredients 26
Steps:
- Dough
- stick unsalted butter, room temperature
- 2 cup powdered sugar, sifted
- 4 cup almond meal or ground almonds
- 4 teaspoon salt
- 4 teaspoon vanilla extract
- egg, room temperature
- 3/4 cups all purpose flour
- In a food processor, blend the butter until smooth and creamy. Add the powdered sugar and process until well mixed. Add in the almond meal, salt, vanilla extract, and egg and process again. Scrape around the bowl if necessary. Add the flour and pulse just until the dough forms a ball. The dough will be the consistency of very soft and sticky cookie dough.
- Remove the dough from the bowl, shape into a disk, and wrap in plastic. Chill in refrigerator for 4 hours or overnight to firm up the dough.
- Preheat oven to 350 degrees F.
- When chilled until firm, roll out the dough on a lightly floured surface until it is 1/8-inch thick (you may have to wait a few minutes for the dough to soften). Transfer dough and press carefully into the pan; be careful not the stretch the dough! Stab the bottom several times with a fork so the dough will not rise in the oven.
- Bake the tart shell for 15-18 minutes, or until it is lightly colored and the shell feels dry to the touch. Let cool completely before filling.
- Filling
- cups packed sweetened coconut
- ounces sweetened condensed milk
- teaspoon vanilla extract
- ounces bittersweet chocolate, finely chopped
- 2 cup heavy cream
- 2 cup sliced almonds, plus extra for sprinkling
- In a small bowl, mix together the coconut, condensed milk, and vanilla. Set aside.
- Place chocolate in a bowl and set aside. Bring cream to a boil in a small saucepan. Pour over the chocolate and let sit for a few minutes before stirring until the ganache is smooth.
- To Assemble
- Spread coconut into the bottom of the tart pan until evenly distributed. Top with almonds. Spread the chocolate into a thin layer on the top of the tart and smooth. If desired, sprinkle a few extra almonds on top. Refrigerate an hour before serving (this is an ideal time; if you can't wait that long like me, it will all be okay. I promise).
- Store the tart in an airtight container in the refrigerator.
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Almond Joy Tart Recipes, as the name suggests, are a heavenly combination of almonds, coconut, and chocolate into a tart. These tart recipes are perfect for those who have a sweet tooth and love to indulge in a decadent dessert. This dessert is usually made with a shortbread crust, almond-coconut filling, and topped with chocolate ganache. The key to making delicious almond joy tart recipes is to balance the sweetness and flavors perfectly.
History of Almond Joy Tart Recipes
Almond Joy Tart Recipes have their roots in the traditional French dessert known as Tart au Citron. Over time, bakers have experimented with the traditional recipe to create new and innovative tart recipes. The incorporation of almond, coconut, and chocolate flavors came as a result of these experiments.Ingredients used in Almond Joy Tart Recipes
The ingredients used in making almond joy tart recipes are readily available in most grocery stores. The following is a list of some ingredients used in these tart recipes:Shortbread Crust
- All-purpose flour
- Unsalted butter
- Sugar
- Egg yolks
- Cinnamon powder
- Vanilla extract
Almond-Coconut Filling
- Sweetened shredded coconut
- Almond flour
- Granulated sugar
- Unsalted butter
- Egg yolks
- Vanilla extract
Chocolate Ganache Topping
- Semi-sweet chocolate chips
- Heavy cream
- Unsalted butter
- Salt
- Vanilla extract
Steps to Make Almond Joy Tart Recipes
The following are the steps involved in making almond joy tart recipes:Step 1: Making the Shortbread Crust
To make the shortbread crust, combine all the ingredients in a large mixing bowl and blend until they resemble coarse crumbs. Press the dough into a tart pan and refrigerate it for 30 minutes.Step 2: Making the Almond-Coconut Filling
To make the almond-coconut filling, combine all the ingredients in a mixing bowl and mix until they are well combined. Spoon the mixture evenly into the tart crust and bake it for 25-30 minutes at 350 degrees Fahrenheit.Step 3: Making the Chocolate Ganache Topping
To make the chocolate ganache topping, heat the heavy cream in a small saucepan until it begins to simmer. Remove it from the heat and pour it over the chocolate chips in a mixing bowl. Let the mixture sit for a minute, then stir until the chocolate chips are completely melted. Add the remaining ingredients and stir well.Step 4: Assembling the Tart
Once the almond-coconut filling has cooled, pour the chocolate ganache topping over it and spread it evenly. Refrigerate the tart until the filling is set and the ganache is firm. Serve chilled.Variations of Almond Joy Tart Recipes
There are various variations of almond joy tart recipes, including the following:Almond Joy Tartlets
Instead of making a large tart, you can make mini-tarts by using a muffin tin. The recipe and steps are the same; only the baking time will be reduced.Almond Joy Cheesecake Tart
For those who love cheesecakes, you can replace the almond-coconut filling with a cheesecake filling. The crust and chocolate ganache topping will remain the same.Almond Joy Brownie Tart
If you are a fan of brownies, then this variation is for you. Combine the shortbread crust with a brownie batter and bake it for 25-30 minutes. Then pour the almond-coconut filling over it and top it with the chocolate ganache.Conclusion
Almond Joy Tart Recipes are a perfect combination of flavors that make for an indulgent dessert. You can experiment with various variations of the recipe to create your own unique tart. Whether you serve it as a dessert for guests or for yourself on a lazy afternoon, it is guaranteed to satisfy your sweet tooth.Almond Joy Tart Recipes – Valuable Tips
If you’re a dessert lover, you already know how delicious an Almond Joy candy bar tastes. Imagine all that flavor, wrapped up in a glorious tart – that’s exactly what you’ll get when you make an Almond Joy tart recipe. It’s truly the perfect combination of texture and flavor, with a crunchy almond base, a creamy coconut filling, a layer of chocolate ganache, and of course, plenty of toasted almonds on top. But making a great Almond Joy tart recipe can be tricky, especially if you’re new to baking. Here are some valuable tips to help you make a tart that’s sure to impress your family, friends or coworkers.TIP 1: Use Fresh, High-Quality Ingredients
When it comes to baking, quality ingredients make all the difference. When you’re making an Almond Joy tart, you want to be sure to use fresh, high-quality ingredients at every step of the recipe. Use fresh, roasted almonds for maximum flavor and texture. You can also use almond meal instead of chopped almond or instead of pressing them into your pastry for a heightened almond taste and added texture. Choosing a high-quality brand of coconut milk, coconut flakes or shredded coconut, and chocolate will elevate the taste of your tart. Always check the expiration dates on all of your ingredients - expired ingredients can lead to an unpleasant taste, and even to spoilage.TIP 2: Make Sure Your Crust is Perfect
The crust is the foundation of your Almond Joy tart, so it’s essential that you get it right. A perfectly baked crust is light, crisp, and buttery. Here are some tips to ensure a perfect crust.- Use cold butter or coconut oil, and mix it into your dry ingredients quickly, until it resembles coarse sand.
- Use a food processor to mix your crust ingredients, but be careful not to over-process, as this can cause your pastry to become tough.
- Chill your dough for at least 30 minutes or overnight to prevent shrinkage during baking.
- Prick the crust with a fork to prevent it from puffing up during baking, or add pie weights (rice, beans or ceramic pie weights) on top of a parchment paper.
- Bake the crust until it's lightly golden and set. Make sure that the bottom is not soggy and that the dough sets well.