Bounty-style tart for Alison
This Bounty-style tart combines, as you might expect, chocolate and coconut in a sweetcrust pastry case.
1 hour 35 min.
Easy
1 tart
10 IngredientsLast modified on: June 2nd 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
Change measures:
Times for this recipe
Preparation: 55 min.
Resting: 25 min.
Cooking: 15 min.
All in all: 1 hour 35 min.
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.
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.
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.
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 10 - 5 min.
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.
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!].
[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 % |
How much will it cost?
- For 1 tart : 6.65 €
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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)
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Apple amandine tarts from Brélès, Pear and chocolate tart with a hint of mint, Strawberry tart, Pear, grapefruit and pistachio tart, Tarte Jurassienne, ... See them all 42
Unsweetened coconut milk
Like these other recipes: African style chicken, Coconut-vanilla cream for Elsa , Mixed vegetable curry, Like Bounty, Cauliflower coconut curry, ... See them all 5
Cream
Like these other recipes: Crunchy verrines, Potimarron (chestnut pumpkin) "au gratin", Lobster Thermidor, Feta and spinach brik pie, Creamy rice with spinach, ... See them all 111
Dark chocolate
Like these other recipes: Leopard cake, Half-cooked chocolate cake with raspberry coulis, Chocolate mousse, Chocolate sauce, Chocolate Chantilly , ... See them all 36
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