My family loves coconut and they love Almond Joy© candy bars. So, as I have been baking through the Baked books by Matt Lewis and Renato Poliafito, I was delighted to find a recipe for an “Almond Joy Tart” in Baked Explorations.
It’s crust is an almond shortbread made beforehand. The filling is a coconut cream, made with white chocolate and cream. It calls for you to mix in 2 cups of unsweetened shredded coconut after the the cream has set but I chose to mix in a little before the cream had set so that the coconut flavor would be more intense. Unfortunately, it kept the cream from totally setting up and was runnier than intended. The chocolate glaze, however, set up really nicely on top, so even though the filling was not as firm as it was suppose to be, the glaze helped to keep it all together.
The original recipe intends for you to make individual tartlets but I chose to use a rectangular tart pan so that I could cut up the tart into bar shapes and make it easier to share.
This was delicious. Messy, but delicious, and finger licking good!