12 Serves
95 Mins
Prepare the shortcrust pastry by mixing flour and butter, then roll it out using a rolling pin and press into tart tins.
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SalvadoranVitamin E
2 mg / 15 mgVitamin K
6 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
13 µg / 400 µgCalcium
33 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
39 mg / 1,250 mgPotassium
80 mg / 4,700 mgSodium
65 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgSelenium
3 µg / 55 µgFiber
0 g / 28 gSugar
11 g / 50 gSaturated Fat
8 g / 20 gCholesterol
4 mg / 300 mgCaffeine
2 mgNet Carbs
17 gAlcohol
0 g
Bake the pastry shells in the oven until golden brown, then remove and allow them to cool completely on a wire rack.
Prepare the filling by whisking the sweet cream ingredients in a mixing bowl until smooth and pipe into the cooled shells.
Create the two-toned icing by mixing icing sugar with water and dividing it, adding cocoa powder to one half, then spread over the tarts.
17
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Indian