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Bounty-style tart for Alison

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

133 K 1× 3.9/5 (14 reviews)

1 hour 35 min. difficulté

Easy

6.65 €

3 tarts

10 Ingredients

Last modified on: June 2^nd 2015

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For 3 tarts, you will need:

1 900 ml sweetcrust pastry (pâte sablée)
2 750 ml cream
3 240 ml caster sugar
4 30 ml vanilla sugar
5 750 ml unsweetened coconut milk
6 9 ml agar-agar
7 750 ml dark chocolate
8 750 ml cream
9 6 sheets gelatin
10 3 knobs butter

Change these quantities to make:

1 tart 2 tarts 3 tarts

Change measures:

Metric

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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 750 ml cream, 240 ml caster sugar, 30 ml vanilla sugar and 750 ml 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 9 ml 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 6 sheets gelatin by soaking in cold water.

Stage 10 - 5 min.

Pour 750 ml cream into a pan on low heat and add 750 ml 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 3 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	860 RDI=330 %	5,390 RDI=510 %	4,260 RDI=650 %	62,910 RDI=3,150 %	263,410 RDI: 3,150 %
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 3 tarts : 19.85 €
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)

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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

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