Almond Joy Tart

Almond Joy Tart: If you love chocolate, coconut, and almonds, then this is for you!!When I was a little boy, one of my favorite things to do every summer was take the roadtrip up to upstate South Carolina and visit my grandparents.  They lived in a small town, and their house sat on a large piece of land that was just perfect for a 6-year-old with a very active imagination.  (I still swear there is pirate’s treasure buried out there behind the barn!  Wait, pirates never ventured into upstate SC?!?)  One of my fondest memories of my grandfather was him sitting down in his big reclining chair and saying “Mmmm, boy, Almond Joy.”  I had no clue what that meant, and it wasn’t until years later that I realized the phrase was from an old 1960’s Almond Joy commercial.  Either way, when I first took a bite of this Chocolate Almond Tart, it reminded of an Almond Joy candy bar.  (And whenever I think of Almond Joy, I think of spending summers with my grandpa.)  If you are a fan of chocolate, coconut, and almonds, then this tart has your name written all over it!

Almond Joy Tart: If you love chocolate, coconut, and almonds, then this is for you!!I’ll be the first to admit that this dessert takes a couple of steps to make, but trust me when I say that you will be well-rewarded for your efforts!  The tart is super rich, and you don’t need a very large piece at all.  In fact, I’d guess that you could easily get 12-16 servings out of this tart.  Oh, and this tart is also gluten-free, so if you’ve got friends or family visiting for the holidays who can’t eat gluten, then this Almond Joy Tart is certainly a good option.  (The crust is actually made out of ground up almonds, and no flour is used at all.)  I hope you enjoy this tasty dessert!

Almond Joy Tart: If you love chocolate, coconut, and almonds, then this is for you!!

Almond Joy Tart


    For the Crust
  • 1 cup almonds
  • 3.5 Tbsp brown sugar
  • 3.5 Tbsp unsalted butter, melted
  • For the Coconut Filling
  • 1/2 cup cream of coconut (not coconut milk...see note below!)
  • 3 oz white chocolate, coarsely chopped
  • 1/4 cup sour cream
  • 4 Tbsp unsalted butter, cut into 1/2" cubes
  • 1 cup coconut flakes
  • For the Chocolate Topping
  • 4 oz semi-sweet chocolate, coarsely chopped
  • 1/4 cup heavy cream
  • 3 Tbsp unsalted butter
  • 4 tsp light corn syrup
  • For the White Chocolate Decoration
  • 1.5 oz white chocolate, coarsely chopped


    For the Crust
  1. Place the almonds on a sheet pan and toast at 350°F for 8-10 minutes. (Watch them closely so they don't burn!)
  2. Meanwhile, line the bottom of a 9" tart pan with parchment paper.
  3. Once the almonds are toasted, allow them to cool and then grind them in a food processor until finely ground.
  4. In a small bowl, combine the ground almonds, brown sugar, and melted butter. Stir until fully combined. Using the bottom of a cup, press mixture into bottom of the tart pan. Bake at 350°F for 10 minutes. Remove from oven and set aside.
  5. For the Coconut Filling
  6. Place coconut cream in a small saucepan and heat over low heat until hot. Add white chocolate and stir until fully melted. Remove saucepan from the heat and add the sour cream and unsalted butter. Stir until well blended and butter has melted. Add coconut flakes and stir until combined. Place mixture in refrigerator until chilled (~30 minutes).
  7. For the Chocolate Topping
  8. Combine all ingredients (chocolate, heavy cream, unsalted butter, corn syrup) in a small saucepan. Heat over low heat until chocolate and butter have melted and mixture is fully combined.
  9. To Assemble
  10. Pour chilled Coconut Filling onto Crust. Use an offset spatula to spread the mixture evenly across Crust.
  11. Next, pour Chocolate Topping on top of the Coconut Filling. Once again, use an offset spatula to ensure topping is spread evenly across the tart. While the Chocolate Topping is still warm, add the White Chocolate Decoration.
  12. For the White Chocolate Decoration
  13. Melt the white chocolate in a microwave or in a small pan over low heat.
  14. Transfer melted chocolate into a piping bag or a sandwich bag with one corner snipped off.
  15. Pipe a spiral of white chocolate on top of the Chocolate Topping. Then use a toothpick or skewer to draw "lines" with the white chocolate. (Starting in the center, pull the skewer lightly through the chocolate in a straight line to the edge of the tart. Rotate tart 2" and once again pull skewer through the chocolate, but this time start at the edge and stop in the center. Repeat process until entire tart is decorated.
  16. To Serve
  17. Chill tart for 2-3 hours before serving. Serve cold.


Cream of coconut is typically sold in cans in the Mexican food aisle at your local grocery store.

I recommend using baking chocolate instead of chocolate chips. Chips are designed to not melt as easily, so they won't work as well as baking chocolate in this recipe.



  1. Oh my goodness!! Chocolate and coconut is the best combination!! I love everything about this tart. So delicious looking. I’ll give anything for a slice and hot cup of joe right now :)
    Ps: love your designs! So perfect.

    • Thanks, Zainab! I agree that chocolate and coconut go so well together. And then add some crushed, toasted almonds, and it’s even better! I wish I had some more of this tart to go with my morning coffee right now…

  2. Oh, wow. I used to love Almond Joys! This tart is gorgeous, and I bet it’s even tastier.

  3. Your visits to your grandparents’ farm sounds just like my husband’s childhood experiences — what a great opportunity you had. I haven’t had an Almond Joy in years but I think I would love this tart. Gorgeous photos, as usual.

    • Yeah, I really miss those visits, Mrs. Ninj. But the memories will last a lifetime! (and I always think there’s pirate’s booty back there behind the old barn…)

  4. Oooh, you just took my favorite candy bar and made it even better! I look forward to making this! Great photos too!

Speak Your Mind