Almond Joy Tart with coconut, toasted almonds, and a silky chocolate glaze. Like the candy bar but homemade, fancier, and way better.

this recipe

You ever have one of those “I’m not going to the store” days? You know, where you open your pantry, stare at random ingredients, and decide—against all odds—that you’re going to whip up something magical? That was me last weekend.

I had shredded coconut, almonds, chocolate, and an attitude. No actual plan. But then it hit me: Almond Joy. That candy bar has been my guilty pleasure since I was a kid sneaking them out of my mom’s Halloween stash. So why not turn it into a tart? I didn’t even Google a recipe (which, looking back, was a bold choice). I just started mixing, rolling, toasting… and somehow, this Almond Joy Tart was born. And honestly? It’s one of the best things I’ve ever made. But don’t worry, it wasn’t all perfect—my first batch of tart dough? Yeah, that went straight to the trash. Classic.

Why You’ll Love This Almond Joy Tart Recipe?

Look, I’m not here to oversell it. But also… I kind of am? Because this Almond Joy Tart is a total showstopper. It’s one of those desserts that looks like you bought it from a fancy bakery, but YOU made it. (Take a bow.)

What makes it next-level is the texture situation. You’ve got a buttery almond crust (which is honestly a snack by itself), then this creamy coconut filling that’s not too sweet, just right, and then… oh, the chocolate glaze. Shiny, rich, and the kind of thing that makes you pause mid-bite to just appreciate life for a sec.

And here’s the kicker—it’s a make-ahead dream. You can do most of the heavy lifting the day before and just assemble when you’re ready to impress. Perfect for holidays, birthdays, random Tuesdays when you need a win—this tart’s not picky.

Ingredient Notes:

Okay, let’s talk ingredients before you go thinking this is some Michelin-level recipe. It’s not. It’s doable. You’ve probably got half this stuff already.

• Egg: The binder. One little egg brings the tart crust together. No drama.

• Toasted Almonds: These are going in the crust. Toasting them takes like 5 extra minutes, but wow, it makes a difference.

• Sugar, Flour, Salt: The usual suspects for the dough. You know them, you love them.

• Butter: Cold, cubed, and doing the heavy lifting for that flaky crust. Don’t cheat and use soft butter—trust me.

• White Chocolate: This is for the coconut filling. Splurge on the good stuff if you can. It melts smoother.

• Heavy Cream: For both the filling and the glaze. This is not the time to go low-fat.

• Shredded Coconut (Unsweetened): Key word here is unsweetened. We’re balancing sweetness, not making sugar bombs.

• Light Rum: Totally optional. But if you’ve got it, it adds a little “what IS that?!” moment to the filling.

• Milk & Dark Chocolate: Both together for a glaze that’s sweet but not cloying. All dark? Go for it if you’re that person.

• Whole Almonds (Toasted): For the top. Makes it pretty and gives you a little crunch.

How To Make Almond Joy Tart?

Alright, apron on? Let’s get baking.

1. Tart Dough First.
   In your food processor, blitz the toasted almonds with sugar until it looks sandy. Toss in the flour and salt, pulse again, then throw in those cold butter cubes. You’re aiming for coarse crumbs here, not a dough ball. Add the egg and pulse a few more times until it just starts to hold together. If you over-process, it’ll fight you later when rolling. Wrap it up in plastic and chill it—an hour minimum, overnight if you’re feeling patient (I never am).
2. Coconut Filling Next.
   Chop up your white chocolate, toss it in a bowl, and heat your cream until it’s just starting to bubble. Not full-on boil—keep an eye on it (ask me how I know). Pour the hot cream over the chocolate, let it sit for a few moments, then whisk until silky smooth. Cover it and stick it in the fridge. It needs a few hours to set up, so this is your cue to binge a few episodes of something.
3. Tart Shells—Let’s Roll.
   Divide that dough into six chunks. Roll each into a disk and gently press into mini tart pans. If you don’t have tart pans? Muffin tins lined with parchment strips work fine. Freeze the shells for 30 minutes—it’s a pain, but it stops shrinking. Bake at 375°F, lined with foil and pie weights (or beans, or rice, or whatever’s heavy in your pantry). After 15 minutes, yank out the foil and bake another 10 minutes until golden. Let them cool while you sneak a taste of that coconut filling.
4. Assemble Time.
   Take the chilled white chocolate ganache, whip it up until soft peaks form. It’s super tempting to overbeat, but don’t—it’ll go from fluffy to curdled faster than you think. Fold in the shredded coconut and a splash of rum if you’re feeling fancy. Fill the tart shells, top each with three almonds (for aesthetic AND crunch), and pop them back in the fridge.
5. Final Boss: The Chocolate Glaze.
   Chop the chocolates, pour hot cream over them, and whisk until you have a glossy, gorgeous glaze. Let it sit for about 10 minutes—it’ll thicken slightly. Then spoon it over each tart, covering that coconut layer in silky chocolate love. Chill one last time until the glaze sets. Then try to resist eating one immediately. I failed. You probably will too.

Storage Options:

You can stash these Almond Joy Tarts in the fridge, tightly covered, for up to 2 days. The crust holds up, the coconut filling stays lush, and the chocolate stays glossy. If you want to prep ahead, you can bake the tart shells and freeze them. Just thaw, fill, and glaze when you’re ready to shine.

Variations and Substitutions:

Life’s unpredictable. Here’s how you can riff on this tart if needed:

• No Rum? No biggie. Swap it for a drop of vanilla or just leave it out.

• Hazelnut Twist: Use toasted hazelnuts instead of almonds in the crust for a Nutella-esque vibe.

• Gluten-Free Crust: Use a 1:1 gluten-free flour blend. It might need a smidge more butter to behave.

• All Dark Chocolate Glaze: If you’re hardcore dark chocolate, go all in.

• One Big Tart: Feeling lazy? Make one 9-inch tart instead of minis. Adjust bake time by 5-7 minutes.

What to Serve with Almond Joy Tart?

Sure, you can eat this tart solo (and you should). But if you’re feeling extra:

• Coffee/Espresso: Because chocolate and coffee are soulmates.

• Berries on the Side: A little tartness cuts through the richness.

• Whipped Cream: Over the top? Maybe. Worth it? Definitely.

• An Amaretto Cocktail: Just saying.

Frequently Asked Questions:

Can I prep this ahead of time?
Yup. The dough and coconut filling can chill overnight. You’ll just assemble and glaze on the day you serve.

What if I don’t own tart pans?
Muffin tins lined with parchment strips. They work. Rustic, but cute.

Is this recipe hard?
Not hard. Just a few steps. Most of the time is spent chilling (the tart, not you… though, you can chill too).

So, what do you think? Ready to give this Almond Joy Tart a go? If you do, I need to know how it turns out. Did you snack on half the coconut filling before it even made it to the crust? Same. Let’s swap baking stories. Hit me up!

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Almond Joy Tart

Prep Time 45 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 10 minutes mins

Almond Joy Tart combines a buttery almond crust, creamy coconut filling, and smooth chocolate ganache. A decadent dessert inspired by the classic Almond Joy candy bar.

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6 Servings

Ingredients

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For the Tart Dough:

• 1 large egg
• 1/4 cup whole toasted almonds
• 1/4 cup granulated sugar
• 1 1/4 cups plus 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup 1 stick unsalted butter, cold and cut into 1/2-inch cubes

For the Coconut Filling:

• 8 ounces good-quality white chocolate coarsely chopped
• 1 cup heavy cream
• 2 1/4 cups unsweetened shredded coconut
• 1 tablespoon light rum optional

For the Chocolate Glaze and Garnish:

• 2 ounces good-quality milk chocolate coarsely chopped
• 2 ounces good-quality dark chocolate 60–70% cocoa, coarsely chopped
• 1/2 cup heavy cream
• 18 whole toasted almonds for garnish

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Instructions

 

Prepare the Tart Dough:

1. In a small bowl, lightly whisk the egg; set aside. In the bowl of a food processor fitted with a metal blade, pulse the toasted almonds and granulated sugar until the almonds are finely ground. Add the flour and salt; pulse until combined. Add the cold butter and pulse until the mixture resembles coarse sand, approximately 6 to 10 quick pulses. Add the whisked egg and pulse just until the dough begins to form a cohesive mass. Remove the dough, shape it into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or overnight.

Prepare the Coconut Filling:

1. Place the chopped white chocolate in a heatproof bowl. In a small saucepan over medium heat, bring the heavy cream just to a boil. Immediately pour the hot cream over the white chocolate. Allow it to stand for 30 seconds, then gently whisk until smooth and fully melted. Cover the bowl and refrigerate for at least 4 hours or overnight until the mixture is firm enough to whip.

Shape and Bake the Tart Shells:

1. Lightly flour a work surface. Divide the chilled dough into six equal portions. Roll each portion into a smooth disk approximately 5 1/2 inches in diameter. Gently press each disk into a 4-inch tart pan with a removable bottom, ensuring the dough is evenly pressed along the sides and bottom. Place the tart pans in the freezer for 30 minutes to firm the dough.

Blind Bake the Tart Shells:

1. Preheat the oven to 375°F (190°C). Line each tart shell with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove the foil and weights, then continue baking for an additional 10 minutes, or until the shells are lightly golden. Transfer to a wire rack and allow to cool completely.

Prepare the Coconut Filling for Assembly:

1. Remove the chilled white chocolate ganache from the refrigerator. Transfer to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed until soft peaks form. Avoid overwhipping. Gently fold in the shredded coconut and light rum (if using) until evenly incorporated.

Fill and Assemble the Tarts:

1. Divide the coconut filling evenly among the cooled tart shells, smoothing the tops. Place three whole toasted almonds on top of each tart. Refrigerate while preparing the chocolate glaze.

Prepare the Chocolate Glaze:

1. Place the chopped milk and dark chocolates in a medium heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to boil. Pour the hot cream over the chocolate and whisk until smooth and fully combined. Allow the glaze to cool for approximately 10 minutes to thicken slightly.

Glaze the Tarts and Final Chill:

1. Remove the tarts from the refrigerator. Spoon the chocolate glaze evenly over each tart, covering the coconut filling. Return the tarts to the refrigerator and chill until the glaze is fully set, approximately 10 minutes.

Storage:

1. The tarts can be stored, tightly covered, in the refrigerator for up to 2 days.

Notes

To make this Almond Joy Tart gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend that includes xanthan gum for structure. Monitor the dough's texture during mixing; gluten-free doughs may require a slight adjustment in butter quantity for binding. Ensure that all other ingredients, such as chocolates and flavorings, are certified gluten-free to prevent cross-contamination.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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