Almond Joy Tart

I have a week spot for Almond Joys or Mounds. When I was a kid, I would pluck off the almond before cramming the chocolate covered coconut into my mouth. I suppose my preference was more Mounds inspired.

There’s a love or hate relationship with coconut and not everyone likes the sweet flakes of the islands. Me, I’m a fan. This tart is filled with a yummy coconut custard, then topped with dark chocolate and sprinkled with sliced almonds. At this age, I enJOY the almonds.

Feel free to use the pie dough of your choosing. I’ve included the recipe for the dough, I use for tarts and cream pies. A pate sucree is a cookie like pie dough. You can bake the crust without pie weights and the integrity of the crust will remain strong.

If you are a fan of The Bell House, you already know I am a big fan of Joanne Chang. This crust is her recipe and everyone raves over it. Thank you Joanne Chang.

DOUGH (PATE SUCREE):

Preheat your oven to 350 degrees.

Roll out the pie dough into a 10 inch circle on a lightly floured surface. The dough will be slightly crumbly. That’s ok. The dough patches nicely.

Press the dough into a 10 inch tart pan. Brush out any excess flour.

PREPARATION TIP: If you don’t have a tart pan, use a 9 inch pie pan instead.

Bake the tart until light brown, about 15- 20 minutes. No need for pie weights. Set aside and let cool while you make the custard filling.

COCONUT CUSTARD FILLING:

1 cup of granulated sugar

4 tablespoons of unsalted butter, melted

6 large eggs

1 cup of buttermilk

2 teaspoons of vanilla extract

Pinch of salt

2 cups of shredded coconut

In a large bowl, whisk together the sugar and melted butter.

Add the eggs and give it a good beating.

Stir in the buttermilk, salt and vanilla extract.

Fold in the coconut and pour the custard into the prebaked tart that is resting on a baking sheet.  Bake for 25-35 minutes or until the custard is golden brown and the custard has set.

PREPARATION TIP: If you are using a pie pan, the pie may take 45-50 minutes to bake. If the crust is getting too dark, cover the edges of the pie with foil and continue baking.

Put the tart on a wire rack to cool. While you wait, make the ganache!

GANACHE:

4 ounces of dark chocolate

1/2 cup of heavy cream

Over medium high heat in a small saucepan, scald the cream. When you start to see bubbles around the edge of the cream, remove from heat and pour in the chocolate pieces. After about 1 minute, stir the chocolate mixture until smooth.

Spoon the ganache over top of the tart.

Finish the tart with sliced almonds. Once the tart has cooled, refrigerate for up to 3 days.