Coconut

Bounty Tart
 Coconut Bounty Tart
for 1 tart d=18 cm

ALMOND SHORTCRUST PASTRY

Ingredients Total weight: ~ 462 g 100%

• All-purpose flour 165 g 36%

• Cocoa powder 35 g 8%
• Butter 82% 110 g 24%
• Icing sugar 80 g 17%
• Almond powder 30 g 6%
• Sea salt 2g <1%
• Whole eggs 40 g 9%

1. First, prepare all the ingredients. Sift the flour, cocoa

powder, icing sugar and almond powder. Make sure
your butter has been chilled and cut into cubes.

2. A
dd the sifted flour, icing sugar, salt, almond powder,
cocoa powder and butter to a mixer bowl. Mix at low
speed using a paddle attachment until fine crumbs
have formed.

TIP
• If desired, almond powder can be substituted with
another type of nut powder (e.g. hazelnut).

3. O
nce the butter has completely mixed in and fine
crumbs have formed, add the eggs. Mix the dough just
until a homogeneous and pliable texture is obtained.

4. R
oll out the dough between two guitar or parchment
paper sheets to a thickness of 3 mm.

5. P
lace the rolled-out dough in the fridge (3-4 °C / 37-
39 °F) for at least 3 hours. This will allow the dough to
become nice and flexible.

6. U
se a small cold butter cube to lightly grease the sides
of your fluted tart pan d=18 cm. Place the pan in the
fridge to chill.

7. C
ut out a circle of dough measuring 24 cm in diameter.
Place it into the tart pan and form the base and
border of the tart. To do this, rotate the pan and slowly
lower the dough into it, gently pushing downward
and toward the sides of the pan. Make sure the joint
between the base and sides of the tart is neat and
without any air pockets.

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 Coconut Bounty Tart
for 1 tart d=18 cm

ALMOND SHORTCRUST PASTRY

8. Cut off any excess dough. Place the lined tart pan in the
fridge for one hour to stabilize.

9. B
ake the tart in a preheated oven at 145 °C / 293 °F for
20 minutes.

10. Cool down the tart shell at room temperature.

TROCADERO SPONGE

Ingredients Total weight: ~ 283 g 100%

• Icing sugar 55 g 19%

• Potato starch/cornstarch 8g 3%
• Almond powder 40 g 14%
• Desiccated coconut 40 g 14%
• Egg whites (1) 40 g 14%
• Egg whites (2) 40 g 14%
• Sugar 20 g 7%
• Butter 82% 40 g 14%
• Half baked tart shell

1. Combine almond powder, desiccated coconut, sifted

potato starch, sifted icing sugar and egg whites (1) in а
mixing bowl and whisk briefly only to combine. Put the
mixture aside.

2. S
tart whipping the room temperature egg whites (2) at
low speed with a whisk attachment.

3. W
hen the air bubbles start to form on the surface of
the egg whites, it’s time to introduce the sugar little by
little. Continue whipping until а voluminous and soft
texture of the meringue is formed, reaching а bird’s
beak stage. Put the meringue aside.

4. M
elt the butter to 50 °C / 122 °F and gently add it to
the mixture of the almond powder, potato starch, icing
sugar and egg whites (1).

5. I n 2-3 lots, fold the meringue into the batter, mixing

thoroughly each time with a spatula.

6. T
ransfer the sponge batter into a piping bag and fill
the tart shell halfway, even the surface with an offset
spatula.
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 Coconut Bounty Tart
for 1 tart d=18 cm

TROCADERO SPONGE

7. Bake at 170 °C / 338 °F for about 10-12 minutes. Check

the doneness of the sponge by pressing it with your
hand. If the sponge bounces back, then it is completely
baked.

8. Leave the sponge at room temperature to cool down.

BAKED CHOCOLATE CREAM

Ingredients Total weight: ~ 271 g 100%

• Whole eggs 37 g 14%

• Egg yolks 10 g 4%
• Sugar 25 g 9%
• Whipping cream 35% 112 g 41%
• Inverted sugar/honey 20 g 8%
• Dark chocolate 70% 50 g 18%
• Butter 82% 17 g 6%
• Baked tart shell with
sponge layer

1. Mix whole eggs, egg yolks and sugar with a whisk.

2. P
our cream and inverted sugar (or honey) in a
saucepan and bring to a boil.

3. P
our the hot cream mixture onto the egg mixture and
combine with a whisk.

4. P
our the mixture back into the saucepan and bring it
up to 70 °C / 158 °F, constantly mixing with a whisk.

5. T
ransfer the chocolate into a measuring cup and pour
in the hot mixture. Add butter and process with a hand
blender until smooth.

6. Leave the mixture for a few minutes until the foam has
disappeared.

7. Pour the chocolate cream onto the sponge, filling the

tart almost to the top.

8. Bake the tart in the oven, preheated to 160 °C / 320 °F,

for about 7 minutes. You need your chocolate cream to
set but not boil. Allow the tart to cool down at room
temperature.
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 Coconut Bounty Tart
for 1 tart d=18 cm

DARK CHOCOLATE GANACHE

Ingredients Total weight: ~ 303 g 100%

• Whipping cream 35% 150 g 50%

• Inverted sugar/honey 12 g 4%
• Dark chocolate 70% 125 g 41%
• Butter 82% 15 g 5%
• Sea salt 1g <1%

1. Place cream and inverted sugar in a saucepan and bring

to 80 °C / 176 °F.

2. Transfer the chocolate and sea salt into a measuring cup.

3. P
our the hot cream mixture onto the chocolate and
process with a hand blender until smooth.

4. L
eave the ganache to cool down to 40 °C / 104 °F at
room temperature.

5. A
dd room temperature butter and process with the
hand blender until smooth.

6. Cool down the ganache to 30 °C / 86 °F before using.

CHOCOLATE DECORATION

Ingredients

• Tempered dark chocolate 70% 150 g

1. Temper the chocolate and spread it in a thin layer on a

table using an offset spatula. Wait until the chocolate
starts to set.

2. U
sing a 5 cm round cutter, scrape the chocolate to
create curls.

3. L
eave the curls to crystalize at room temperature for at
least 30 minutes.

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 Coconut Bounty Tart
for 1 tart d=18 cm

COCONUT DECORATION

Ingredients

• Fresh coconut 1 pc

1. Crack open the coconut by tapping it around with the

back of a knife. Try to tap at the same place each time
so it cracks and you get two halves of it.

2. I nsert a sharp knife between the flesh and the shell and
run it down around the coconut to remove the flesh.

3. R
inse the coconut flesh and cut it into thin slices using
a vegetable peeler.

4. G
ive the coconut slices a beautiful curved shape by
placing them in a silicone hemisphere mold with
cavities d=3 cm.

5. P
ut the mold with coconut curls in the oven at 40 °C /
104 °F for a few hours until dry. The coconut curls will
retain their shape and it will be easy to use them to
decorate the cake.

GLAZING AND DECORATING THE TART

Ingredients

• Chilled baked tart with sponge and chocolate cream layers

• Dark chocolate ganache
• Chocolate decoration
• Coconut decoration

1. Pour the ganache at 30–35 °C / 86–95 °F on the baked

chocolate cream to fill the tart completely. Leave the
ganache to stabilize for 10 minutes in the fridge.

2. T
ransfer the rest of the ganache to a paper cornet and
pipe drops on top of the tart.

3. Garnish the tart with chocolate and coconut decor.

4. Store the tart in the fridge for up to 72 hours.

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