Bounty-style tart for Alison

Step by step recipe:

  1. 30 min.Bounty-style tart for Alison : Photo of step #1
    Roll out the pastry, line the mould or tin, then bake blind.

    Leave to cool on a wire rack.
  2. 5 min.Bounty-style tart for Alison : Photo of step #2
    Put 250 ml cream, 80 g caster sugar, 10 g Vanilla sugar and 250 g unsweetened coconut milk into a pan on low heat.
  3. 7 min.Bounty-style tart for Alison : Photo of step #3
    Bring to a simmer, stirring gently with a whisk.
  4. 1 min.Bounty-style tart for Alison : Photo of step #4
    When it comes to the boil, tip in 3 g agar-agar (mixed with 1 tsp sugar to make it easier to incorporate).
  5. 3 min.Bounty-style tart for Alison : Photo of step #5
    Beat to mix thoroughly and remove from the heat.

    You can use a blender briefly to make sure that the agar-agar is properly mixed in.
  6. 15 min.Bounty-style tart for Alison : Photo of step #6
    Stand the pan in cold water to help the mixture set more quickly.

    Stir from time to time until it starts to thicken.
  7. 3 min.Bounty-style tart for Alison : Photo of step #7
    Then pour into the pastry case...
  8. Bounty-style tart for Alison : Photo of step #8
    ...to make the bottom "coconut" layer.
  9. 2 min.Bounty-style tart for Alison : Photo of step #9
    Prepare 2 sheets gelatin by soaking in cold water.
  10. 5 min.Bounty-style tart for Alison : Photo of step #10
    Pour 250 ml cream into a pan on low heat and add 200 g chocolate broken into small pieces.
  11. 8 min.Bounty-style tart for Alison : Photo of step #11
    When the chocolate has melted into the cream to form a smooth mixture, add the drained gelatin and 1 knob butter.
  12. 10 min.Bounty-style tart for Alison : Photo of step #12
    Mix again and stand the pan in cold water to speed up the cooling process.
  13. 5 min.Bounty-style tart for Alison : Photo of step #13
    Once the chocolate is cool or barely lukewarm, pour over the coconut layer.

    Refrigerate the tart for at least one hour to give the chocolate time to set firmly.
  14. Bounty-style tart for Alison : Photo of step #14
    Serve like any classic dessert tart. You can add a little real custard sauce (crème anglaise) or whipped cream.

Remarks:

Best eaten the day it is made, otherwise the base will start to go soft.

[Translator's note: just right for a hard-working translator's coffee break!].

Source:

Home made, but warmly dedicated to Alison.

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