Bounty-style tart for Alison
This Bounty-style tart combines, as you might expect, chocolate and coconut in a sweetcrust pastry case.
78,839 13.9/5 for 9 ratings
Last modified on: June 2nd 2015
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 chocolate - 8 250 ml cream
- 9
2 sheets gelatin - 10
1 knob butter - Total weight: 1,357 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 54 min. | 25 min. | 15 min. | 1 hour 34 min. |
Keeping:
1 day in the fridgeAt what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 30 min.
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.
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.
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 10 - 5 min.
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.
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!].
[Translator's note: just right for a hard-working translator's coffee break!].
Nutritional information
How much will it cost?
- For 1 tart : 6.42 €
Source
Home made, but warmly dedicated to Alison.More recipes?
This recipe uses (among others) | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Chocolate tart, Little lime tarts, How to roll out pastry for a tart, Tarte Jurassienne, Pear, grapefruit and pistachio tart, ... All |
| Unsweetened coconut milk: You can check-out other recipes which use it, like for example: Like Bounty, Coconut-vanilla cream for Elsa , African style chicken, ... All |
| Cream: You can get more informations, or check-out other recipes which use it, for example: Chocolate ganache, Croque-monsieur gourmand, Chocolate cream with a crunch, irish coffee mousse, Escalope of veal in a cream sauce, Fisherman's Ragout, ... All |
| Chocolate: You can get more informations, or check-out other recipes which use it, for example: Chocolate almond cookies, Chocolate madeleines, Chocolate mousse with hazelnuts, "BN style" chocolate-filled biscuits, Chocolate ganache, ... All |
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