This show-stopping tart features a crisp chocolate cookie crust, a creamy, chewy coconut filling, and a silky layer of dark chocolate ganache. It’s finished with toasted almonds, echoing the flavors of the beloved Almond Joy bar—but with a much fancier flair.
[cooked-sharing]
Yields10 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins
Chocolate Cookie Crust
1 ½cupschocolate cookie crumbs (e.g., Oreos or chocolate graham crackers)
¼cupgranulated sugar
6tbspunsalted butter, melted
Pinch of salt
Coconut Filling
1 ½cupsshredded sweetened coconut
½cupunsweetened coconut (for texture balance)
½cupsweetened condensed milk
1tspvanilla extract
Pinch of salt
Chocolate Ganache Topping
1cupheavy cream
8ozdark or semi-sweet chocolate, chopped (60–70% cacao preferred)
1tbspunsalted butter (for shine)
Pinch of sea salt
Garnish
½cuptoasted whole almonds or sliced almonds
Extra shredded coconut (optional)
Flaky sea salt (optional, for finish)
Make the Crust
1
Preheat oven to 350°F (175°C).
In a bowl, mix cookie crumbs, sugar, salt, and melted butter until evenly moistened.
Press into a 9-inch tart pan (preferably with a removable bottom), firmly packing across the bottom and up the sides.
Bake for 10 minutes, then cool completely.
Prepare the Coconut Filling
2
In a mixing bowl, stir together:
Sweetened + unsweetened coconut
Sweetened condensed milk
Vanilla and a pinch of salt
Spoon into the cooled crust and gently press into an even layer using an offset spatula or the back of a spoon.
Make the Ganache
3
Heat cream in a saucepan until just simmering—don’t boil.
Pour hot cream over chopped chocolate and let sit for 1–2 minutes.
Stir gently until smooth, then stir in butter and a pinch of salt.
Pour over the coconut layer and smooth with a spatula.
Chill
4
Refrigerate the tart for 2–3 hours, or until ganache is fully set
Garnish & Serve
5
Top with toasted almonds, a sprinkle of extra coconut, and a light pinch of flaky sea salt if desired.
Slice with a warm knife for clean edges. Serve slightly chilled or at room temperature.
Tips for Success
6
Let crust cool fully before adding coconut or ganache layers.
Use good-quality chocolate for the ganache—it’s the star flavor.
For cleaner slices, run your knife under hot water, then wipe between cuts.
Variations
7
Add 1 tbsp of coconut rum or almond liqueur to the ganache for an adult twist
Make it gluten-free using GF cookie crumbs or almond flour crust
Use mini tart pans for individual desserts—bake crusts 7 minutes instead
Suggested Pairings
8
Drink: Cold brew coffee, espresso, or a glass of ruby port
After: A slice of fresh orange or mint tea to refresh the palate
Occasion: Elegant dinner dessert, birthday table centerpiece, or chocoholic’s dream
Ingredients
Chocolate Cookie Crust
1 ½cupschocolate cookie crumbs (e.g., Oreos or chocolate graham crackers)
¼cupgranulated sugar
6tbspunsalted butter, melted
Pinch of salt
Coconut Filling
1 ½cupsshredded sweetened coconut
½cupunsweetened coconut (for texture balance)
½cupsweetened condensed milk
1tspvanilla extract
Pinch of salt
Chocolate Ganache Topping
1cupheavy cream
8ozdark or semi-sweet chocolate, chopped (60–70% cacao preferred)
1tbspunsalted butter (for shine)
Pinch of sea salt
Garnish
½cuptoasted whole almonds or sliced almonds
Extra shredded coconut (optional)
Flaky sea salt (optional, for finish)
Directions
Make the Crust
1
Preheat oven to 350°F (175°C).
In a bowl, mix cookie crumbs, sugar, salt, and melted butter until evenly moistened.
Press into a 9-inch tart pan (preferably with a removable bottom), firmly packing across the bottom and up the sides.
Bake for 10 minutes, then cool completely.
Prepare the Coconut Filling
2
In a mixing bowl, stir together:
Sweetened + unsweetened coconut
Sweetened condensed milk
Vanilla and a pinch of salt
Spoon into the cooled crust and gently press into an even layer using an offset spatula or the back of a spoon.
Make the Ganache
3
Heat cream in a saucepan until just simmering—don’t boil.
Pour hot cream over chopped chocolate and let sit for 1–2 minutes.
Stir gently until smooth, then stir in butter and a pinch of salt.
Pour over the coconut layer and smooth with a spatula.
Chill
4
Refrigerate the tart for 2–3 hours, or until ganache is fully set
Garnish & Serve
5
Top with toasted almonds, a sprinkle of extra coconut, and a light pinch of flaky sea salt if desired.
Slice with a warm knife for clean edges. Serve slightly chilled or at room temperature.
Tips for Success
6
Let crust cool fully before adding coconut or ganache layers.
Use good-quality chocolate for the ganache—it’s the star flavor.
For cleaner slices, run your knife under hot water, then wipe between cuts.
Variations
7
Add 1 tbsp of coconut rum or almond liqueur to the ganache for an adult twist
Make it gluten-free using GF cookie crumbs or almond flour crust
Use mini tart pans for individual desserts—bake crusts 7 minutes instead
Suggested Pairings
8
Drink: Cold brew coffee, espresso, or a glass of ruby port
After: A slice of fresh orange or mint tea to refresh the palate
Occasion: Elegant dinner dessert, birthday table centerpiece, or chocoholic’s dream
