8 Serves
78 Mins
Preheat your oven and prepare the tart crust by pressing it into the tart form.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
2 µg / 400 µgCalcium
26 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
58 mg / 1,250 mgPotassium
105 mg / 4,700 mgSodium
45 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
17 g / 50 gSaturated Fat
7 g / 20 gCholesterol
33 mg / 300 mgCaffeine
15 mgNet Carbs
21 gAlcohol
0 g
Bake the tart crust in the oven until golden brown, then remove and let it cool completely on a wire rack.
In a saucepan, gently heat the heavy cream until it just begins to simmer, then pour it over the chocolate in a mixing bowl.
Stir the chocolate and cream mixture with a spatula until smooth and glossy to create the chocolate ganache.
Pour the prepared ganache into the cooled tart crust and smooth the top with an offset spatula.
Refrigerate the tart until the ganache is set and firm before serving.
0
g4
g0
g
Danish