Bounty Tarts with Coconut & Chocolate

Cake Layer Overview:

Cake Base:
Cocoa Pâte Sablée 30 minutes
Crunch:
Coconut Crunch 5 minutes
Creamy Elements:
Milk Chocolate Crémeux 30 minutes Chocolate Frangipane with Coconut 15 minutes
Mousse:
Coconut Mousse 25 minutes Coconut Cream 15 minutes
Decoration:
Coconut Glaze 20 minutes

Recipe Details:

Skill Level: Intermediate

Flavor: Coconut, Milk/Dark Chocolate

Categories: Seasonal, Tarts

Yield & Time:

Servings / Yield: 6 tarts / 6 people

Total Active Working Time: 2 hours & 20 minutes
Approximate hands-on time only. Excludes weighing ingredients, baking, cooling, freezing, resting and assembly time, as well as the time required to prepare chocolate decorations.

These Bounty tarts are seriously good! Chocolate and coconut are always a winner for me, but these little tarts take it to another level.

Everyone I’ve served them to has told me they’re some of the best desserts I’ve ever made, and trust me, they’ve tried plenty of my cakes! So, if you love the classic Bounty bar flavor combination, you’ll definitely want to give these a taste.

Happy baking <

Day 1

Milk Chocolate Crémeux:

  • 0.5 gelatin sheet (1 sheet = 1.75 g, bloom value 240)
  • 95 g milk chocolate (33%)
  • 30 g egg yolks (approx. 1.5 medium egg yolks)
  • 8 g caster sugar
  • 120 ml heavy cream (min. 35%)
  • a pinch of sea salt
  1. Soak gelatin in cold water for 5-10 minutes.
  2. Carefully melt the chocolate (possibly in a bowl over a pan of simmering water / bain-marie) and put the chocolate aside in a bowl.
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