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Bounty-style tart for Alison

This Bounty-style tart combines, as you might expect, chocolate and coconut in a sweetcrust pastry case.

128K 1× 3.9/5 based on 14 reviews

Last modified on: June 2^nd 2015

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For 1 tart, you will need:

1 300 g Sweetcrust pastry (pâte sablée)
2 250 ml cream
3 80 g caster sugar
4 10 g Vanilla sugar
5 250 g unsweetened coconut milk
6 3 g agar-agar
7 200 g dark chocolate
8 250 ml cream
9 2 sheets gelatin
10 1 knob butter
Total weight: 1,357 grams

Change these quantities to make:

1 tart 2 tarts 3 tarts

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Times for this recipe

Preparation: 54 min.

Resting: 25 min.

Cooking: 15 min.

All in all: 1 hour 34 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

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Step by step recipe

Stage 1 - 30 min.

Roll out the pastry, line the mould or tin, then bake blind.

Leave to cool on a wire rack.

Stage 2 - 5 min.

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.

Bring to a simmer, stirring gently with a whisk.

Stage 4 - 1 min.

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.

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.

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.

Then pour into the pastry case...

Stage 8

...to make the bottom "coconut" layer.

Stage 9 - 2 min.

Prepare 2 sheets gelatin by soaking in cold water.

Stage 10 - 5 min.

Pour 250 ml cream into a pan on low heat and add 200 g dark chocolate broken into small pieces.

Stage 11 - 8 min.

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.

Mix again and stand the pan in cold water to speed up the cooling process.

Stage 13 - 5 min.

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

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
20,972 Kcal or 87,806 Kj	288 gr	1,797 gr	1,421 gr
1,049 %	111 %	170 %	215 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
1,545 Kcal or 6,469 Kj	21 gr	132 gr	105 gr
77 %	8 %	12 %	16 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
20,972 Kcal or 87,806 Kj	288 gr	1,797 gr	1,421 gr
1,049 %	111 %	170 %	215 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by 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 : 6.61 €

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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 20^th 2013 at 01:52 n° 1

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