Like a grown-up version of the popular Almond Joy candy bar, this Chocolate-Coconut Tart with Almonds from food writer Ben Mims balances almonds and sweet chocolate with plenty of salt and toasted coconut. The tart crust needs to be dark brown to ensure that it is cooked through properly and is crunchy. For a chewier, more macaroon-like texture, simply cook the crust 5 minutes less.
Chocolate-Coconut Tart with Almonds
Makes 1(9-inch) tart, Recipe by Ben Mims
Ingredients
- 2 tablespoons (28 grams) unrefined coconut oil, melted, plus more for greasing pan
- 2¼ cups (189 grams) finely shredded dried (desiccated) coconut
- ⅓ cup (67 grams) granulated sugar
- ½ teaspoon (1.5 grams) kosher salt
- 1 large egg white, lightly beaten (30 grams)
- 1¼ cups (141 grams) roasted salted almonds, halved or roughly chopped
- Chocolate Ganache (recipe below)
- ½ cup (17 grams) sweetened and toasted coconut “chips,” such as Dang or Bare brands
Instructions
- Preheat oven to 350°F (180°C). Grease a 9x1-inch removable-bottom round tart pan with coconut oil.
- In a medium bowl, combine coconut, sugar, 2 tablespoons (28 grams) melted coconut oil, salt, and egg white; mix with your hands until a moldable dough forms. Press dough into bottom and up sides of prepared pan. Place tart pan on a rimmed baking sheet to catch any drips.
- Bake until deep golden brown and set, 23 to 25 minutes (crust should be fully brown with no white spots visible). Let cool completely on a wire rack.
- Spread almonds over bottom of cooled crust in a single layer. Spread Chocolate Ganache over almonds, and smooth top. Drop pan from a height of 5 inches a few times to settle Chocolate Ganache around almonds. Sprinkle with coconut chips. Refrigerate until Chocolate Ganache is set and firm, at least 6 hours. Cut into wedges to serve.
Chocolate Ganache
Makes about 2 cups
Ingredients
- 1 pound (455 grams) German or semisweet chocolate
- 1 cup (240 grams) heavy whipping cream
Instructions
- Place chocolate in a medium bowl, and set aside.
- In a small saucepan, bring cream to a simmer over medium-low heat; pour over chocolate. Let stand for 2 minutes. Whisk mixture, starting from the center and working outward, until smooth.
It was definitely yummy and a huge hit. However, it was very hard to cut. I dropped it like it said but the almonds didn’t seem to blend into chocolate – so it was basically a layer of almonds and then chocolate on top. Next time, I might mix together and then pour into shell.