Creamy coconut filling topped with chocolate and almonds--this almond joy tart is delcious!
Whisk the egg yolks and cream together in a small bowl and set aside. Place the flour, butter, sugar, and salt in the bowl of a food processor. Pulse until the mixture forms a coarse meal. With machine running, gradually add the cream-egg yolk mixture and process just until combined. (Over-processing will result in a tough crust.)
*I like to take my butter out of the fridge, cut it into 1/2-inch cubes, then pop it in the freezer while I prep the rest of my ingredients.
**To break the work up over a couple of days, you can make the tart dough and pastry cream the day before. Bake the tart shell off the next morning, then assemble the tart once the shell is cool.