Almond Joy Tart Recipes

ALMOND TART

Steps:

• Prepare the crust: Preheat oven to 400 degrees with rack in center. Butter a 10-inch tart pan with a removable bottom; set aside. In a medium bowl, whisk to combine flour, sugar, and salt. In a small glass measuring cup, stir together butter, vanilla, and 1/2 tablespoon water; pour over flour mixture. Stir to combine. With floured hands, press dough into prepared pan. Bake for 10 minutes. Remove tart shell from oven, and reduce heat to 350 degrees.
• Prepare the filling: In a large bowl, stir together almonds, heavy cream, sugar, egg, almond extract, Grand Marnier, and salt. Pour filling into crust. Bake tart on a parchment paper-lined baking sheet until golden brown, about 45 minutes.

ALMOND JOY PIE

Steps:

• 1. Add melted butter to oreo crumbs and mix until combined.
• 2. Press oreo mixture evenly into the bottom and up the sides of a 9 inch pie pan, then set aside.
• 3. Whisk the cornstarch and 1/4 cup milk together in a small bowl. Set aside.
• 4. Add remaining milk, sugar, sweetened condensed milk, flaked coconut, vanilla and coconut extract to a pan and whisk over medium heat until well combined and warm.
• 5. Add the cornstarch mixture to the coconut mixture.
• 6. Bring the mixture to a boil, stirring constantly with a whisk. It will begin to thicken.
• 7. Once boiling, stir continuously for about 2 minutes, until fully thickened.
• 8. Pour mixture into crust, then refrigerate until firm.
• 9. Once pie is firm, drizzle with chocolate sauce, then sprinkle additional coconut flakes on top.
• 10. Pipe whipped cream around the edges of the pie, the sprinkle sliced almonds over pie. Refrigerate until ready to serve.

ALMOND JOY TART

Steps:

• Make the almond tart dough: In a small bowl, lightly whisk the egg and set it aside. Put the almonds and sugar in the bowl of a food processor, and pulse until the almonds are finely ground. Add flour and salt and pulse again just until mixed. Add the butter and pulse until sandy (about 6 to 10 quick pulses). Pour in the egg and pulse just until the dough begins to cohere into a ball. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate it for at least 1 hour or overnight.
• Make the coconut cream filling: Place the white chocolate in a heatproof bowl. In a small saucepan set over medium heat, heat the cream just to boil. Pour it over the white chocolate and let stand for 30 seconds. Slowly, starting in the center of the bowl, whisk the cream and white chocolate until smooth. Cover and refrigerate this ganache for 4 hours or overnight before proceeding (the coconut and rum will be added later).
• Place the tart pans in the freezer for 30 minutes. Preheat the oven to 375 degrees F. Line the tart crusts with aluminum foil, and fill each one three-quarters full with pie weights or dried beans. Bake them for 15 minutes, then remove the foil and weights and bake for another 10 minutes or until lightly browned.
• Make the coconut cream filling: Meanwhile, in the bowl of a standing mixer fitted with the whisk attachment, beat the white chocolate ganache at medium speed until soft peaks form. Do not over whip. Gently fold in the coconut and the rum. Divide the filling evenly among the cooled tart shells and place in the refrigerator while you make the chocolate glaze.
• Make the chocolate glaze: Place the milk and dark chocolate in a medium heatproof bowl. In a saucepan, heat the heavy cream until it is just about to boil. Pour it over the chocolates and whisk to combine. Let the mixture set for about 10 minutes. Remove tarts from the refrigerator and spoon the glaze evenly over each one. Top tart with one almond and refrigerate again until glaze sets up, about 10 minutes.

ALMOND JOY TART

Steps:

• Dough
• stick unsalted butter, room temperature
• 2 cup powdered sugar, sifted
• 4 cup almond meal or ground almonds
• 4 teaspoon salt
• 4 teaspoon vanilla extract
• egg, room temperature
• 3/4 cups all purpose flour
• In a food processor, blend the butter until smooth and creamy. Add the powdered sugar and process until well mixed. Add in the almond meal, salt, vanilla extract, and egg and process again. Scrape around the bowl if necessary. Add the flour and pulse just until the dough forms a ball. The dough will be the consistency of very soft and sticky cookie dough.
• Remove the dough from the bowl, shape into a disk, and wrap in plastic. Chill in refrigerator for 4 hours or overnight to firm up the dough.
• Preheat oven to 350 degrees F.
• When chilled until firm, roll out the dough on a lightly floured surface until it is 1/8-inch thick (you may have to wait a few minutes for the dough to soften). Transfer dough and press carefully into the pan; be careful not the stretch the dough! Stab the bottom several times with a fork so the dough will not rise in the oven.
• Bake the tart shell for 15-18 minutes, or until it is lightly colored and the shell feels dry to the touch. Let cool completely before filling.
• Filling
• cups packed sweetened coconut
• ounces sweetened condensed milk
• teaspoon vanilla extract
• ounces bittersweet chocolate, finely chopped
• 2 cup heavy cream
• 2 cup sliced almonds, plus extra for sprinkling
• In a small bowl, mix together the coconut, condensed milk, and vanilla. Set aside.
• Place chocolate in a bowl and set aside. Bring cream to a boil in a small saucepan. Pour over the chocolate and let sit for a few minutes before stirring until the ganache is smooth.
• To Assemble
• Spread coconut into the bottom of the tart pan until evenly distributed. Top with almonds. Spread the chocolate into a thin layer on the top of the tart and smooth. If desired, sprinkle a few extra almonds on top. Refrigerate an hour before serving (this is an ideal time; if you can't wait that long like me, it will all be okay. I promise).
• Store the tart in an airtight container in the refrigerator.