Bounty-style tart for Alison

A recipe from cooking-ez.com

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: 1,360 grams

Times:

Preparation	Resting	Cooking	Start to finish
55 min.	25 min.	15 min.	1 hour 35 min.

Step by step recipe

• 1: Roll out the pastry, line the mould or tin, then bake blind.
  Leave to cool on a wire rack.
• 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: Bring to a simmer, stirring gently with a whisk.
• 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: 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: Stand the pan in cold water to help the mixture set more quickly.
  Stir from time to time until it starts to thicken.
• 7: Then pour into the pastry case...
• 8: ...to make the bottom "coconut" layer.
• 9: Prepare 2 sheets gelatin by soaking in cold water.
• 10: Pour 250 ml cream into a pan on low heat and add 200 g dark chocolate broken into small pieces.
• 11: When the chocolate has melted into the cream to form a smooth mixture, add the drained gelatin and 1 knob butter.
• 12: Mix again and stand the pan in cold water to speed up the cooling process.
• 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: 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!].

---