Bounty-style tart for Alison
This Bounty-style tart combines, as you might expect, chocolate and coconut in a sweetcrust pastry case.
Last modified on: June 2nd 2015
Keywords for this recipe:For 1 tart, you will need:
- 1
1 1⁄3 cup Sweetcrust pastry (pâte sablée) - 2
1 cup cream - 3
½ cup caster sugar - 4
1 tablespoon Vanilla sugar - 5
1 cup unsweetened coconut milk - 6
½ teaspoon agar-agar - 7
1 cup dark chocolate - 8 1 cup cream
- 9
2 sheets gelatin - 10
1 knob butter
Change measures:
Times for this recipe
Preparation: 54 min.
Resting: 25 min.
Cooking: 15 min.
All in all: 1 hour 34 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 1 cup cream, ½ cup caster sugar, 1 tablespoon Vanilla sugar and 1 cup 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 ½ teaspoon 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 | 290 110 % | 1,800 170 % | 1,420 220 % | 20,970 1,050 % | 87,800 1,050 % |
| Per 100 g | 20 8 % | 130 10 % | 100 20 % | 1,550 80 % | 6,470 80 % |
How much will it cost?
- For 1 tart : 6.61 €
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: Flaked almond tart, Lemon tart, Chocolate tart, Apple custard tart, How to bake blind , ... See them all 41
Unsweetened coconut milk
Like these other recipes: Like Bounty, Cauliflower coconut curry, African style chicken, Coconut-vanilla cream for Elsa , Mixed vegetable curry, ... See them all 5
Cream
Like these other recipes: Chicken and mushroom pie, Potato gratin, Eggs Arsène, Chocolate cake, Fisherman's Ragout, ... See them all 110
Dark chocolate
Like these other recipes: Chocolate madeleines, Half-cooked chocolate cake with raspberry coulis, Chocolate cream, Mint and chocolate cream, "BN style" chocolate-filled biscuits, ... See them all 36
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