An exquisite tart entremet that captures the flavor of the classic Bounty bar, featuring a cocoa shortcrust pastry, chocolate frangipane, coconut crunch, milk chocolate cremeux insert, and a light coconut mousse.
Yields: 8 Tarts
Target Mold Size: 8 cm diameter tart rings (for Sablée), 6.5 cm diameter silicone molds (for Mousse), 4 cm diameter silicone insert molds (for Cremeux)
DAY ONE: Component Preparation (Insert Core)
1) Milk Chocolate Cremeux (Insert Core)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheet (240 Bloom) | 0.875 g | $\approx \frac{1}{2}$ sheet, bloomed |
| Milk Chocolate (30-35% cocoa solids) | 95 g | Finely chopped |
| Egg Yolks | 30 g | $\approx 1\frac{1}{2}$ large yolks |
| Caster Sugar | 8 g | |
| Heavy Cream (35% fat) | 123.6 g | $\approx 120$ ml |
| Sea Salt | Pinch |
Method
- Soften Gelatin: Soak gelatin in cold water.
- Melt Chocolate: Carefully melt the chocolate and put it aside in a bowl.
- Prepare Custard Base: Quickly whisk egg yolks and sugar lightly in another bowl. Heat 123.6 g of heavy cream and sea salt almost to a boil. Remove from heat and pour over egg yolks/sugar, whisking quickly.
- Cook Cremeux: Return the mixture to the saucepan and stir over low heat until the cremeux reaches exactly 83°C. Remove from heat, strain, and whisk in the gelatin.
- Emulsify: Pour the hot mixture over the melted chocolate while stirring in the center with a rubber spatula. Hand blend for smoothness.
- Fill Molds: Fill the cremeux into eight 4 cm diameter silicone insert molds.
- Freeze: Let the inserts set completely overnight. They must be very frozen to be demolded successfully.
DAY TWO: Mousse Preparation
2) Coconut Mousse
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 3.94 g | $\approx 2\frac{1}{4}$ sheets, bloomed |
| White Chocolate (30-35% cocoa solids) | 80 g | Melted |
| Coconut Cream (min. 90% extract) | 120 g | $\approx 120$ ml, to be heated |
| Heavy Cream (35% fat) | 164.8 g | $\approx 160$ ml, chilled, to be whipped |
| Coconut Aroma | 1-2 g | $\approx 12-18$ drops, adjusted to taste |
Method
- Soften Gelatin: Soak gelatin in cold water.
- Melt Chocolate: Melt the white chocolate and set aside in a bowl.
- Emulsify Base: Heat the 120 g of coconut cream almost to a boiling point. Remove from heat and whisk in the gelatin. Pour the hot cream over the chocolate, stirring until combined. Allow to cool to lukewarm ($\approx 28^\circ\text{C}$).
- Whip and Fold: Whip 164.8 g of heavy cream to a light foam. Season the base with coconut aroma. Fold the cream into the cooled base.
- Fill Molds: Pour the mousse into eight 6.5 cm silicone molds, filling 80% of the way. If runny, place molds in the fridge until partially set (forms a soft peak).
- Insert Core: Take the frozen cremeux inserts out of the freezer and place them into the coconut mousse.
- Freeze: Freeze the cakes overnight.
3) Coconut Cream (Decoration Base)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 5.25 g | 3 sheets, bloomed |
| White Chocolate (30-35% cocoa solids) | 80 g | Melted |
| Coconut Cream (min. 90% extract) | 115 g | $\approx 115$ ml |
| Heavy Cream (to be heated) | 128.75 g | $\approx 125$ ml |
| Heavy Cream (cold) | 128.75 g | $\approx 125$ ml, chilled |
| Coconut Aroma | $\approx 1.5-2$ g | $\approx 20$ drops, adjusted to taste |
Method
- Soften Gelatin: Soak gelatin in cold water.
- Melt Chocolate: Melt the white chocolate and set aside in a bowl.
- Emulsify Base: Heat 128.75 g of heavy cream and 115 g of coconut cream almost to a boiling point. Remove from heat and whisk in the gelatin. Pour over the chocolate, stirring until combined.
- Chill: Stir in 128.75 g of cold heavy cream. Pour into a bowl, cover with cling film pressed directly onto the surface, and put it in the fridge overnight.
- Whip (Day 3): The next day, whip the cream until it has a thick, pipeable consistency. Season with coconut aroma and transfer to a piping bag fitted with a petal tip.
DAY THREE: Assembly & Finishing
4) Cocoa Shortcrust Pastry Tarts (Pâte Sablée)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| All-Purpose Flour | 240 g | |
| Almond Flour | 30 g | |
| Icing Sugar | 100 g | |
| Cold Butter | 155 g | Cubed |
| Cocoa Powder | 35 g | |
| Salt | Pinch | |
| Egg (Whole) | 50 g | $\approx 1$ egg, to bind |
Method
- Prepare Dough: Mix flour, almond flour, icing sugar, cocoa powder, salt, and cold cubed butter in a food processor until crumbly.
- Bind: Add the 50 g of egg and quickly combine the dough by hand (do not knead excessively).
- Chill and Shape: Roll out the dough between parchment paper. Chill for 1 hour (or 30 minutes in freezer).
- Bake Shells: Line eight 8 cm diameter tart rings with the dough. Prick the bottom. Pre-bake for approx. 10 minutes at 175°C.
5) Chocolate Frangipane with Coconut (Tart Layer 1)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Shredded Coconut Flour | 45 g | Shredded coconut blended into fine flour |
| Caster Sugar | 40 g | |
| Soft Butter | 45 g | Softened |
| Salt | Pinch | |
| Egg (Whole) | 50 g | $\approx 1$ egg |
| Dark Chocolate (65% cocoa solids) | 45 g | Melted |
Method
- Prepare Coconut Flour: Blend the shredded coconut into fine flour.
- Cream Base: Mix coconut flour, softened butter, sugar, and salt lightly. Stir in the 50 g of egg.
- Fold In Chocolate: Carefully melt the dark chocolate and fold it into the mixture.
- Bake: Fill the pre-baked tart shells 50% full with the frangipane. Bake for approx. 13–15 minutes at 175°C until firm. Let cool completely.
6) Coconut Crunch (Tart Layer 2)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Shredded Coconut | 110 g | |
| Condensed Milk | 90 g | |
| Salt | Pinch |
Method
- Combine: Mix shredded coconut, condensed milk, and salt in a bowl.
- Fill Tarts: Fill the cooled frangipane-filled tarts with the coconut layer. Smooth the surface with a spoon. Put the tarts in the fridge.
7) Coconut Glaze (Glaçage Miroir)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 10.5 g | 6 sheets, bloomed |
| Heavy Cream (35% fat) | 103 g | $\approx 100$ ml |
| Water | 25 g | $\approx 25$ ml |
| Coconut Cream (min. 90% extract) | 25 g | $\approx 25$ ml |
| White Chocolate (30-35% cocoa solids) | 150 g | Finely chopped |
| Caster Sugar | 150 g | |
| Glucose Syrup | 150 g | |
| Food Coloring Paste | – | White |
Method
- Prepare Glaze: Follow the standard method (Bloom, Heat Syrup with liquids, Emulsify, Add Color, Cool) to prepare the glaze. Let it cool down to 35°C–34°C.
- Glaze Cakes: Take the frozen mousse cakes out of the freezer. Place them on a cooling rack. Pour the glaze over the mousse cakes.
- Assemble: Clean the excess glaze from the bottom. Place each mousse cake on top of the set coconut crunch layer in the tart shell.
8) Chocolate Ribbons and Decoration
| Materials | Weight (g) | Notes |
|---|---|---|
| White Chocolate | 150 g | Tempered |
| Flowers | – | For final garnish |
| Chocolate Ribbon (Accent) | – | $26 \text{ cm} \times 0.5 \text{ cm}$ |
Method
- Pipe Coconut Cream: Pipe a pattern of leaves/swirls around the mousse cake on top of the tart using the whipped Coconut Cream (Step 3).
- Place Ribbon: Create the $26 \text{ cm} \times 0.5 \text{ cm}$ ribbon with tempered white chocolate. Place the ribbon around the base of the mousse cake (on top of the piped cream) before the chocolate sets.
- Garnish: Decorate with flowers.
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.