<\/p>\n

\n

A tart that tastes just like a Bounty bar. Not merely similar \u2013 it tastes exactly the same! This no-bake Bounty tart features a crumbly chocolate biscuit base (yes, it will crumble a little when sliced), a rich coconut filling, a silky milk chocolate glaze and homemade Bounty-style chocolates for decoration. The perfect no-bake dessert for every Bounty lover!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the biscuit base:<\/span><\/p>\n

\n
• 300 g chocolate sandwich biscuits with chocolate filling<\/li>\n
• 50 g milk chocolate, melted<\/li>\n
• 50 g butter, melted<\/li>\n<\/ul>\n

  Place the biscuits, melted chocolate and butter into a food processor and blitz until the mixture resembles wet sand. If you don’t have a food processor, place the biscuits in a sturdy freezer bag and crush them with a rolling pin, then mix with the melted butter and chocolate.<\/p>\n

  Press the mixture firmly into the base and sides of a 25 cm loose-bottomed tart tin. Chill while you prepare the filling.<\/p>\n

  Ingredients for the coconut filling:<\/span><\/p>\n

  \n
  • 100 g white chocolate, finely chopped<\/li>\n
  • 200 ml double cream<\/li>\n
  • 50 g butter<\/li>\n
  • 150 g desiccated coconut<\/li>\n
  • 30 g icing sugar<\/li>\n
  • 1 tablespoon rum<\/li>\n<\/ul>\n

    In a medium saucepan, heat the double cream and butter until almost boiling. Remove from the heat, add the chopped white chocolate and leave for 2 minutes. Stir until smooth; if necessary, strain through a fine sieve.<\/p>\n

    Add the desiccated coconut, icing sugar and rum, then mix well. Refrigerate for several hours until the mixture thickens, as some of the cream will be absorbed by the coconut. Once thick but still spreadable, spoon the filling into the chilled tart shell and smooth the surface.<\/p>\n

    Ingredients for the milk chocolate glaze:<\/span><\/p>\n

    \n
    • 110 ml double cream<\/li>\n
    • 20 g butter<\/li>\n
    • 175 g milk chocolate, finely chopped<\/li>\n<\/ul>\n

      Place the double cream and butter into a saucepan and heat until almost boiling. Remove from the heat, add the chopped chocolate and leave for 2 minutes without stirring. Stir until smooth, straining through a fine sieve if necessary. Leave the glaze to cool slightly until it begins to thicken, then pour it over the coconut filling. Chill until set. While the glaze is still softening, decorate with homemade coconut-filled chocolates<\/a>, if desired.<\/p>\n

      Store the no-bake Bounty tart in the refrigerator.<\/p>\n

      Enjoy!<\/p>\n

      <\/p>\n

       <\/p>\n

      <\/p>\n

       <\/p>\n

      <\/p>\n

       <\/p>\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

      A tart that tastes just like a Bounty bar. Not merely similar \u2013 it tastes exactly the same! This no-bake Bounty tart features a crumbly chocolate biscuit base (yes, it will crumble a little when sliced), a rich coconut filling, a silky milk chocolate glaze and homemade<\/p>\n","protected":false},"author":1,"featured_media":4834,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[14,35],"tags":[96,125,104,82],"duration":[],"tag_group":[],"class_list":["post-4833","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-no-bake-cakes","category-tarts-and-tartlets","tag-chocolate","tag-desiccated-coconut","tag-double-cream","tag-rum-en"],"acf":[],"yoast_head":"\n