1,491 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.

134 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 this recipe: I want to make it (319×) I made it (300×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

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 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 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 %

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 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

Warm apple feuillantines

It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...
May 28^th 2012327 K5 3 hours 9 min.

Vanilla sugar

Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...
August 12^th 2018421 K 15 30 min.

Crispy prawn rolls

The prawns are fried, then mixed with finely diced carrots and courgettes before being rolled up in a sheet of brik or filo pastry.
July 27^th 201485 K4.8 35 min.

French toast "cordon bleu"

You are probably familiar with those "cordon bleu" chicken breasts filled with ham and melted cheese that so many kids seem to enjoy. Here's a lighter, bread-based version that is deliciously moist. The bread is dipped in egg, like for French toast, then in a coating of breadcrumbs with herbs before...
February 12^th 201755 K4.5 40 min.

Sautéed chicken with leeks

Chunks of chicken marinated in a mixture of soy sauce, vinegar and spices, then sautéed with diagonally cut leeks cooked separately. A simple, healthy recipe with a spicy kick.
January 20^th 201987 K5 1 hour 55 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.