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8 Serves
117 Mins
Prepare the tart dough by mixing flour, sugar, and cold butter until crumbly, then press into the tart pan and chill.
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Vitamin E
0 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
2 µg / 400 µgCalcium
39 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
66 mg / 1,250 mgPotassium
121 mg / 4,700 mgSodium
119 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
1 g / 28 gSugar
23 g / 50 gSaturated Fat
5 g / 20 gCholesterol
20 mg / 300 mgCaffeine
5 mgNet Carbs
34 gAlcohol
0 g
Blind bake the crust in the oven until golden brown, then remove and let it cool completely on a wire rack.
Prepare the caramel by heating sugar in a saucepan until amber, then whisk in heavy cream carefully.
Create the chocolate ganache by melting chocolate with warm cream in a bowl, then pour the caramel and ganache layers into the cooled tart shell.
Refrigerate the tart until set before slicing and serving.
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