8 Serves
480 Mins
Prepare your tart pan by lightly greasing it with a small amount of butter.
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Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
50 µg / 400 µgCalcium
9 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
6 mg / 420 mgPhosphorus
33 mg / 1,250 mgPotassium
36 mg / 4,700 mgSodium
74 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
11 g / 20 gCholesterol
55 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
In a food processor, combine the all purpose flour and a pinch of salt. Add the butter and pulse until the mixture resembles a coarse meal.
Add the heavy cream to the processor and pulse just until the dough begins to clump together.
Turn the dough onto a lightly floured surface and knead gently a few times until smooth. Wrap the dough and refrigerate for at least 30 minutes.
Roll the chilled dough into a 14-inch round, press it firmly into the tart pan, and trim any excess edges.
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