Bounty-style tart for Alison
This Bounty-style tart combines, as you might expect, chocolate and coconut in a sweetcrust pastry case.
96,008 13.8/5 for 10 ratings
Grade this recipe: 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
How long does it take?
Time required for this recipe:
Keeping: 1 day in the fridge.
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 54 min. | 25 min. | 15 min. | 1 hour 34 min. |
At 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,965 Kcal or 20,787 Kj | 42 gr | 365 gr | 374 gr |
| 248 % | 16 % | 34 % | 57 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 366 Kcal or 1,532 Kj | 3 gr | 27 gr | 28 gr |
| 18 % | 1 % | 3 % | 4 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,965 Kcal or 20,787 Kj | 42 gr | 365 gr | 374 gr |
| 248 % | 16 % | 34 % | 57 % |
How much will it cost?
- For 1 tart : 6.61 €
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: Pear and lime meringue pie, Key Lime Pie for Jeremy, Two-coloured chocolate-orange tart, Lemon tart, How to roll out pastry for a tart, ... All |
| Unsweetened coconut milk: You can check-out other recipes which use it, like for example: Coconut-vanilla cream for Elsa , African style chicken, Mixed vegetable curry, Like Bounty, ... All |
| Cream: You can get more informations, or check-out other recipes which use it, for example: Leek and fresh tuna tart, Pasta with green asparagus, Purée of Jerusalem artichokes with foie gras, Mackerel rillettes, Mushroom Pancakes au Gratin, ... All |
| Chocolate: You can get more informations, or check-out other recipes which use it, for example: How to make chocolate chips, Chocolate ganache, Brownies, Flaky brownie brioche, Chocolate mug cake, ... All |
Other recipes you may also like
![[Butter cream]](/images/vignettes_150/326.jpg)
Butter cream
Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish.62,6524.6/5 for 14 ratings 58 min.
![[Soft fruits in sabayon]](/images/vignettes_150/19.jpg)
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.79,9843.9/5 for 18 ratings 46 min.
![[Cherry and pistachio tarts]](/images/vignettes_150/340.jpg)
Cherry and pistachio tarts
A shortcrust pastry case baked with pistachio cream, then topped with Griottine cherries.60,973 25/5 for 1 ratings 1 hour 20 min.
![[Pear, grapefruit and pistachio tart]](/images/vignettes_150/519.jpg)
Pear, grapefruit and pistachio tart
A sweetcrust pastry case filled with pistachio cream, topped with pear and grapefruit slices.19,4214.3/5 for 15 ratings 1 hour 37 min.
![[Pear tart with almond cream]](/images/vignettes_150/10.jpg)
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".74,4744.2/5 for 19 ratings 1 hour 14 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-04-05)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
Your 1 comments or questions on this recipe