8 Serves
102 Mins
2 g
46 g
3 g
Prepare the tart crust by mixing flour and cold unsalted butter, then press into the tart form and bake until golden.
Ingredients, vitamins, and health benefits
Unsalted Butter
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Vitamin E
0 mg / 15 mgVitamin K
1 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
6 µg / 400 µgCalcium
22 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
47 mg / 1,250 mgPotassium
87 mg / 4,700 mgSodium
259 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
2 g / 28 gSugar
11 g / 50 gSaturated Fat
2 g / 20 gCholesterol
8 mg / 300 mgCaffeine
10 mgNet Carbs
44 gAlcohol
0 g
In a saucepan, heat the caramel sauce until it reaches a deep amber color, then stir in heavy cream to create a smooth salted caramel.
Pour the caramel into the baked tart crust and allow it to cool slightly.
Melt the dark chocolate with a splash of cream in a double boiler to create a glossy ganache.
Spread the chocolate ganache over the set caramel layer and sprinkle with sea salt for a finishing touch.
Chill the tart in the refrigerator until fully set before serving.
Flour
Salted Caramel Sauce
Sea Salt
Heavy Cream
Chocolate
Vitamin A
32 µg / 900 µgVitamin C
1 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
1 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
6 µg / 400 µgCalcium
22 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
47 mg / 1,250 mgPotassium
87 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
11 g / 50 gSaturated Fat
2 g / 20 gCholesterol
8 mg / 300 mgCaffeine
10 mgNet Carbs
31
g54
g31
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgAlcohol
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