8 Serves
74 Mins
Prepare the tart crust by mixing flour and cold unsalted butter in a bowl until crumbly, then press into the tart form.
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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
7 µg / 400 µgCalcium
27 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
27 mg / 1,250 mgPotassium
43 mg / 4,700 mgSodium
204 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
1 g / 28 gSugar
25 g / 50 gSaturated Fat
4 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
60 gAlcohol
0 g
Bake the crust in the oven until golden brown, then set aside to cool.
In a saucepan, melt sugar over medium heat until it turns a deep amber color, then carefully whisk in heavy cream and unsalted butter.
Stir in sea salt to the caramel mixture and pour it into the prepared tart shell.
Chill the tart in the freezer until the caramel is set before serving.
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Danish