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!].

---