I have a week spot for Almond Joys or Mounds. When I was a kid, I would pluck off the almond before cramming the chocolate covered coconut into my mouth. I suppose my preference was more Mounds inspired. There's a love or hate relationship with coconut and not everyone likes the sweet flakes of the islands. Me, I'm a fan. This tart is filled with a yummy coconut custard, then topped with dark chocolate and sprinkled with sliced almonds. At this age, I enJOY the almonds.

Feel free to use the pie dough of your choosing. I've included the recipe for the dough, I use for tarts and cream pies. A pate sucree is a cookie like pie dough. You can bake the crust without pie weights and the integrity of the crust will remain strong.

If you are a fan of The Bell House, you already know I am a big fan of Joanne Chang. This crust is her recipe and everyone raves over it. Thank you Joanne Chang.

DOUGH (PATE SUCREE):

1 stick of butter

1/4 cup of sugar

1/2 teaspoon of salt

1 cup of unbleached all-purpose flour

1 egg yolk

In a stand mixer, cream the butter, sugar and salt together for 2-3 minutes. Add the flour and mix for 30 seconds. The mixture will look like wet sand.

Add the egg yolk and mix on low for another 30 seconds. Remove the dough from the mixer and pat into a round circle. Cover in plastic wrap and refrigerate for at least 1 hour.

Preheat your oven to 350 degrees.

Roll out the pie dough into a 10 inch circle on a lightly floured surface. The dough will be slightly crumbly. That's ok. The dough patches nicely.

Press the dough into a 10 inch tart pan. Brush out any excess flour.

PREPARATION TIP:If you don't have a tart pan, use a 9 inch pie pan instead.

Bake the tart until light brown, about 15- 20 minutes. No need for pie weights. Set aside and let cool while you make the custard filling.

COCONUT CUSTARD FILLING:

1 cup of granulated sugar

4 tablespoons of unsalted butter, melted

6 large eggs

1 cup of buttermilk

2 teaspoons of vanilla extract

Pinch of salt

2 cups of shredded coconut

In a large bowl, whisk together the sugar and melted butter.

Add the eggs and give it a good beating.

Stir in the buttermilk, salt and vanilla extract.

Fold in the coconut and pour the custard into the prebaked tart that is resting on a baking sheet. Bake for 25-35 minutes or until the custard is golden brown and the custard has set.

PREPARATION TIP: If you are using a pie pan, the pie may take 45-50 minutes to bake. If the crust is getting too dark, cover the edges of the pie with foil and continue baking.

Put the tart on a wire rack to cool. While you wait, make the ganache!

GANACHE:

4 ounces of dark chocolate

1/2 cup of heavy cream

Over medium high heat in a small saucepan, scald the cream. When you start to see bubbles around the edge of the cream, remove from heat and pour in the chocolate pieces. After about 1 minute, stir the chocolate mixture until smooth.