ALMOND JOY TART

Almond Joy Tart image

How to make Almond Joy Tart

Provided by @MakeItYours

Number Of Ingredients 26

Ingredients

Dough
1 stick unsalted butter, room temperature
1/2 cup powdered sugar, sifted
1/4 cup almond meal or ground almonds
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1 egg, room temperature
1 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
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! S
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.
Dough
1 stick unsalted butter, room temperature
1/2 cup powdered sugar, sifted
1/4 cup almond meal or ground almonds
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1 egg, room temperature
1 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
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! S
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.

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.