Dark Chocolate Almond Joy Tart
This recipe is a lightly adapted take on one from Pastry Love by Joanne Chang: a no-bake chocolate–almond crust cradling a silky coconut–chocolate filling studded with roasted almonds. Deep, lush, and beautifully rich—every bite is true dark chocolate bliss.
Equipment
- 10 Inch Tart Pan *This is mine: https://amzn.to/4qRwSvt
Ingredients
- 440 g (3 cups) raw whole almonds
- 60 g (3/4 cup) + 1.5Tbsp dutch processed cocoa powder *This is what I use: https://amzn.to/4hWcx4j
- 210 g coconut oil, melted and cooled
- 285 g (~13.5 Tbsp) maple syrup
- 1 tsp kosher salt I use Diamond Krystal
- 120 g full fat canned coconut milk
- 1.5 tsp vanilla extract
- 30 g (1/2 cup) unsweetened flaked coconut
Instructions
Roast Almonds & Toast Coconut
- Preheat your oven to 350 °F (~176°C). Pour your almonds on a baking sheet, and roast for 8-12 minutes, checking them along the way. The time will vary a bit depending on how hot your oven runs. On a separate baking sheet, bake your coconut flakes for 5-10 minutes, until lightly golden brown. Set aside to cool.
- Add 330g (2 1/4 cups) almonds, 1.5 Tbsp cocoa powder, 105g coconut oil, 4.5 Tbsp (90g) maple syrup, and 1/2 tsp kosher salt to a food processor. Pulse until the nuts are finely chopped and the mixture resembles a cookie dough with coarse bits. It should be moldable, but stiff.
- Press the crust into a 1/4 inch thick layer onto the sides and the bottom of a 10 inch tart pan (with a removable bottom). Refrigerate 20 minutes, until crust is fully set.
Make the Filling
- While the crust is setting in the fridge, to a small saucepan, add the remaining 9 Tbsp (105g) coconut oil, the coconut milk, and remaining 9 Tbsp (195g) maple syrup. Set over low heat until the coconut oil is melted, then remove from heat and whisk in remaining 90g (3/4 cup) cocoa powder and vanilla, whisking until smooth.
Assemble Tart
- Spread a thin layer of the filling over the tart crust.
- Arrange the remaining almonds in an even single layer over the thin layer of filling. Sprinkle remaining 1/2 tsp of kosher salt over the layer.
- Refrigerate 5-10 minutes to set the filling and almonds in place.
- Pour remaining filling over the top of the almonds to cover (reheat filling gently if needed.
- Top with the toasted coconut flakes you prepared previously.
- Set in the refrigerator for 30 minutes to set completely. Once set, you can remove the outer tart pan ring (you may find it easiest if you run a knife along the edge first). Serve and enjoy!