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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.

143 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 (462×) I made it (427×) Comment Send to a friend Ask me a question Follow Printable Diaporama 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:

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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 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=80 %	1,800 RDI=130 %	1,420 RDI=160 %	20,970 RDI=780 %	87,800 RDI: 780 %
Per 100 g	20 RDI=6 %	130 RDI=9 %	100 RDI=10 %	1,550 RDI=60 %	6,470 RDI: 60 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,700 k-calories (or 11,300 k-joules) per day for a man Change to a woman

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

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.

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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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