1,524 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Bounty-style tart for Alison

Name: Bounty-style tart for Alison
Prep time: 1 h 19 min
Cook time: 15 min
Total time: 1 h 34 min
Yield: 1 tart
Cuisine: French
Ingredients: 300 g sweetcrust pastry (pâte sablée); 250 ml cream; 80 g caster sugar; 10 g vanilla sugar; 250 g unsweetened coconut milk; 3 g agar-agar; 200 g dark chocolate; 250 ml cream; 2 sheets gelatin; 1 knob butter

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

144 K 1× 3.9/5 (14 reviews)

1 hour 35 min. difficulté

Easy

6.65 €

1 tart

10 Ingredients

Last modified on: June 2^nd 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 dark chocolate
8 250 ml cream
9 2 sheets gelatin
10 1 knob butter
Total weight: 1,360 grams

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 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.

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 2 sheets gelatin by soaking in cold water.

Stage 10 - 5 min.

Pour 250 ml cream into a pan on low heat and add 200 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 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.

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	290 RDI=110 %	1,800 RDI=170 %	1,420 RDI=220 %	20,970 RDI=1,050 %	87,800 RDI: 1,050 %
Per 100 g	20 RDI=8 %	130 RDI=10 %	100 RDI=20 %	1,550 RDI=80 %	6,470 RDI: 80 %

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

How much will it cost?

For 1 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

Epiphany galette

Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.

January 1^st 2025312 K 24.5 3 hours 8 min.

Nanou's chocolate cake

A moist melting cake, very very chocolaty...

June 22^th 2013295 K4.6 1 hour 45 min.

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".

March 17^th 2011377 K4.3 1 hour 15 min.

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video.

December 31^th 20111.68 M 74.3 4 hours 40 min.

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.

February 21^th 2011278 K3.9 50 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.