A Little Story About Nuts and Joy
My grandson once called this my “candy bar pie.” I still laugh at that. He saw the almonds and coconut and knew it was special. It reminds me of sharing treats after a snowy walk.
That’s why this matters. Food is more than eating. It’s about making a happy memory with your hands. Do you have a dessert that reminds you of a fun day?
Making Your Tart Shell
First, we make the dough. The food processor makes a lovely noise. It sounds like gravel crunching under boots. You’ll see the butter and flour become like sand.
Then you add the egg. It all comes together. Wrap it up and let it rest in the cold. Patience here makes a crisp shell later. That is a good lesson for baking and life.
The Dreamy Coconut Heart
Now for the filling. You melt white chocolate with hot cream. Doesn’t that smell amazing? It becomes so smooth. You must let it get very cold in the fridge.
Later, you whip it! It turns fluffy like clouds. Then you fold in the coconut. *Fun fact: the rum is optional, but it makes the coconut taste even more like itself.* Do you prefer your coconut sweet or plain?
Putting It All Together
Roll your dough with care. Press it gently into the little pans. I like to sing a little song while I do this. It makes the work feel light.
Bake the shells with weights inside. This stops them from puffing up. We want a nice cup for our filling. After they cool, spoon the coconut cloud inside. Top each with three almonds. They look like little jewels.
The Final Chocolate Blanket
The last step is my favorite. You make a simple chocolate glaze. Just pour hot cream over chopped chocolate. Stir until it’s shiny and dark.
Let it cool a tiny bit. Then spoon it over each tart. It will cover the filling like a warm blanket. The fridge sets it all perfectly. What’s your favorite part: making, sharing, or that first bite?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1 1/4 cups plus 2 tablespoons | For the tart dough |
| Unsalted butter, cold | 1/2 cup (1 stick) | Cut into 1/2-inch cubes for the dough |
| Whole toasted almonds | 1/4 cup | For the dough, plus 18 more for garnish |
| Granulated sugar | 1/4 cup | |
| Large egg | 1 | |
| Salt | 1/4 teaspoon | |
| White chocolate, coarsely chopped | 8 ounces | Good-quality, for the filling |
| Heavy cream | 1 cup + 1/2 cup | 1 cup for filling, 1/2 cup for glaze |
| Unsweetened shredded coconut | 2 1/4 cups | |
| Light rum | 1 tablespoon | Optional, for the filling |
| Milk chocolate, coarsely chopped | 2 ounces | Good-quality, for the glaze |
| Dark chocolate (60–70% cocoa), coarsely chopped | 2 ounces | Good-quality, for the glaze |
Instructions
Step 1: First, make your tart dough. Lightly whisk an egg in a small bowl. Put toasted almonds and sugar in a food processor. Pulse them until the nuts look like fine sand. Doesn’t that smell amazing? (A hard-learned tip: make sure your butter is very cold. It makes the crust wonderfully flaky.)
Step 2: Add flour and salt to the processor. Pulse it just once or twice to mix. Then add your cold, cubed butter. Pulse until it looks like coarse crumbs. Now, pour in your whisked egg. Pulse until the dough just starts to clump together.
Step 3: Shape the dough into a disk on the counter. Wrap it tightly in plastic. Let it rest in the fridge for at least an hour. This chill time is important. It lets the dough relax so it won’t shrink in the pan. I use this time to tidy up my kitchen.
Step 4: While the dough chills, start the filling. Chop your white chocolate and put it in a bowl. Heat the cream in a saucepan until it just boils. Pour the hot cream over the chocolate. Let it sit for a moment, then whisk until smooth. Cover and refrigerate this for at least four hours. It needs to get firm.
Step 5: Roll out your chilled dough. Divide it into six equal pieces. Roll each piece into a small circle. Gently press each circle into a tart pan. Trim any extra dough from the edges. Pop the pans into the freezer for 30 minutes. This helps them hold their shape.
Step 6: Preheat your oven. Line your frozen tart shells with foil. Fill them with pie weights or dried beans. Bake them for 15 minutes. Carefully take out the foil and weights. Bake for 10 more minutes until golden. Let the shells cool completely. What do we call this pre-baking step? Share below!
Step 7: Finish your coconut filling. Take the firm white chocolate mix from the fridge. Whip it with a mixer until it’s fluffy. Gently fold in the shredded coconut. Add a splash of rum if you like. I still laugh at the time I used sweetened coconut by mistake. It was very, very sweet!
Step 8: Spoon the coconut filling into your cool tart shells. Smooth the tops with a spoon. Press three whole toasted almonds onto each one. Place the tarts in the fridge. This lets the filling set a bit before you add the chocolate glaze.
Step 9: Make the chocolate glaze. Chop your milk and dark chocolates. Heat the cream until it simmers. Pour the hot cream over the chocolate. Whisk it gently until it’s silky and smooth. Let it sit for about 10 minutes. It will thicken just a little.
Step 10: Take your tarts from the fridge. Spoon the glossy chocolate glaze over each one. Spread it gently to cover the coconut. Return them to the fridge for the final chill. In about 10 minutes, the glaze will be set. Then you can share your joyful creations.
Creative Twists
This recipe is like a dear friend. You can dress it up for different occasions. I love playing with little changes. It makes the kitchen feel like a happy laboratory.
Try a dash of orange zest in the coconut filling. It adds a sunny, bright note.
Use a mix of pistachios and almonds for the garnish. The green and brown look so festive.
Swap the dark chocolate glaze for a salted caramel drizzle. It’s wonderfully sticky and sweet.
Which one would you try first? Comment below!
Serving & Pairing Ideas
These little tarts are a celebration all by themselves. But I think food tastes better with friends. A simple scoop of vanilla ice cream on the side is pure magic. The cold creaminess is perfect. For a pretty plate, dust the rim with a little cocoa powder.
For drinks, a cup of hot coffee is my favorite partner. It cuts through the sweetness just right. For a special evening, a small glass of amber sherry is lovely. It tastes of nuts and raisins. Which would you choose tonight?
Keeping Your Tarts Happy and Fresh
These little tarts love the cold. Keep them covered in your fridge. They will stay perfect for two days. You can also freeze them before adding the glaze. Wrap each one tightly in plastic wrap. They will keep for one month this way.
Thaw frozen tarts in the fridge overnight. I once left a whole batch on the counter. The filling got too soft. The fridge is your friend here. Letting them chill slowly keeps everything just right.
Batch cooking saves so much time. Make the dough and filling a day ahead. Store them separately in the fridge. This breaks the work into easy pieces. You can enjoy baking without the rush.
This matters because good food is meant to be shared. Having treats ready means you are always prepared for guests. Or for a quiet moment with a cup of tea. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Tart Troubles
Is your dough too crumbly? It might be too dry. Add a teaspoon of cold water. Pulse it in the food processor once more. This should bring it together nicely.
I remember when my first tart shell shrank. The dough was not cold enough. Always chill your dough disk first. Then freeze the shaped shells before baking. This keeps their perfect shape.
Is your chocolate glaze too thin? Let it cool a bit longer. Ten minutes should thicken it up. A thicker glaze will coat the tart beautifully. It will not run off the sides.
Fixing small problems builds your cooking confidence. You learn that mistakes can be solved. It also makes the flavors and textures just right. Every bite will be a joy. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use a good gluten-free flour blend. Make sure it has xanthan gum. Your dough will work just fine.
Q: How far ahead can I make it?
A: You can make all parts two days ahead. Keep the dough, filling, and baked shells separate. Assemble the day you want to serve.
Q: I don’t have rum. What can I use?
A: You can just leave it out. The tarts will still be delicious. A tiny drop of vanilla extract is nice too.
Q: Can I make one big tart?
A: Absolutely. Use a 9-inch tart pan. You will need to bake the shell a little longer. Watch for that golden color.
Q: Any special tip for toasting almonds?
A: Toast them in a dry pan on the stove. Watch them closely and shake the pan. They burn quickly! *A fun fact: toasting nuts makes their flavor so much richer.* Which tip will you try first?
From My Kitchen to Yours
I hope you love making these tarts. They are little bites of Christmas joy. The kitchen is my favorite place to share stories. I would love to hear yours.
Tell me about your baking adventures. Did your family enjoy these sweet treats? Have you tried this recipe? Please leave a comment below. I read every single one.
Happy cooking!
—Elowen Thorn.
