1,504 easy and fully explained recipes, with +66K photos and 78 videos

Bounty-style tart for Alison

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

136 K 1× 3.9/5 (14 reviews)

1 hour 35 min. difficulté

Easy

6.65 €

2 tarts

10 Ingredients

Last modified on: June 2^nd 2015

For this recipe: I want to make it (366×) I made it (347×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 2 tarts, you will need:

1 600 g sweetcrust pastry (pâte sablée)
2 500 ml cream
3 160 g caster sugar
4 20 g vanilla sugar
5 500 g unsweetened coconut milk
6 6 g agar-agar
7 400 g dark chocolate
8 500 ml cream
9 4 sheets gelatin
10 2 knobs butter
Total weight: 2,715 grams

Change these quantities to make:

1 tart 2 tarts 3 tarts

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 55 min.

Resting: 25 min.

Cooking: 15 min.

All in all: 1 hour 35 min.

When should you start or finish this recipe?

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

To finish around 7pm, you'll need to have started before: .Change end time

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 500 ml cream, 160 g caster sugar, 20 g vanilla sugar and 500 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 6 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 4 sheets gelatin by soaking in cold water.

Stage 10 - 5 min.

Pour 500 ml cream into a pan on low heat and add 400 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 2 knobs 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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	580 RDI=220 %	3,590 RDI=340 %	2,840 RDI=430 %	41,940 RDI=2,100 %	175,610 RDI: 2,100 %
Per 100 g	20 RDI=8 %	130 RDI=10 %	100 RDI=20 %	1,550 RDI=80 %	6,470 RDI: 80 %
Per tart	290 RDI=110 %	1,800 RDI=170 %	1,420 RDI=220 %	20,970 RDI=1,050 %	87,800 RDI: 1,050 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, Milk, egg, Nuts

How much will it cost?

For 2 tarts : 13.25 €
Per tart : 6.65 €

Change currency:

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)

Other recipes you may also like

Chocolate tart

As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.
November 16^th 2013297 K 15 2 hours 30 min.

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.
February 21^th 2011270 K3.9 50 min.

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
January 27^th 2017764 K 313.7 40 min.

Fruit coulis (fruit purée)

Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
October 20^th 2012782 K 43 25 min.

Salmon and spinach quiche

This quiche recipe uses a traditional filling mixture, but adds slices of smoked salmon and blanched spinach.
April 17^th 2022414 K 14 1 hour 15 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

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

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.