Bounty-style tart for Alison


Bounty-style tart for Alison
This Bounty-style tart combines, as you might expect, chocolate and coconut in a sweetcrust pastry case.
135 K 3.9/5 (14 reviews)
Grade this recipe:
Keywords:
Last modified on: June 2nd 2015
For 1 tart, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 55 min.
Resting: 25 min.
Cooking: 15 min.
All in all: 1 hour 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 30 min.
Bounty-style tart for Alison
Roll out the pastry, line the mould or tin, then bake blind.

Leave to cool on a wire rack.

Stage 2 - 5 min.
Bounty-style tart for Alison
Put 250 ml cream, 80 g caster sugar, 10 g vanilla sugar and 250 g unsweetened coconut milk into a pan on low heat.

Stage 3 - 7 min.
Bounty-style tart for Alison
Bring to a simmer, stirring gently with a whisk.

Stage 4 - 1 min.
Bounty-style tart for Alison
When it comes to the boil, tip in 3 g agar-agar (mixed with 1 tsp sugar to make it easier to incorporate).

Stage 5 - 3 min.
Bounty-style tart for Alison
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.

Stage 6 - 15 min.
Bounty-style tart for Alison
Stand the pan in cold water to help the mixture set more quickly.

Stir from time to time until it starts to thicken.

Stage 7 - 3 min.
Bounty-style tart for Alison
Then pour into the pastry case...

Stage 8
Bounty-style tart for Alison
...to make the bottom "coconut" layer.

Stage 9 - 2 min.
Bounty-style tart for Alison
Prepare 2 sheets gelatin by soaking in cold water.

Stage 10 - 5 min.
Bounty-style tart for Alison
Pour 250 ml cream into a pan on low heat and add 200 g dark chocolate broken into small pieces.

Stage 11 - 8 min.
Bounty-style tart for Alison
When the chocolate has melted into the cream to form a smooth mixture, add the drained gelatin and 1 knob butter.

Stage 12 - 10 min.
Bounty-style tart for Alison
Mix again and stand the pan in cold water to speed up the cooling process.

Stage 13 - 5 min.
Bounty-style tart for Alison
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.

Stage 14
Bounty-style tart for Alison
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!].
Keeping: 1 day in the fridge.
Source: Home made, but warmly dedicated to Alison.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe290 RDI=110 %1,800 RDI=170 %1,420 RDI=220 %20,970 RDI=1,050 %87,800 RDI: 1,050 %
Per 100 g20 RDI=8 %130 RDI=10 %100 RDI=20 %1,550 RDI=80 %6,470 RDI: 80 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, egg, Nuts
How much will it cost?
  • For 1 tart : 6.65 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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The 1 comment already posted on this recipe
  • Oh this sounds yummy, jh. Just what the doctor ordered, lol. Thank you so much for sharing...
    Posted by Louise may 20th 2013 at 01:52 n° 1

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