Oven Temp: 350F / 175C / Gas Mark 4
1. Preheat oven. Combine salt, nuts, sugar and flour. Cut in butter with knives or your fingers until you achieve a sandy texture (alternately, do this in a food processor).
2. Press into the bottom and sides of a 9-inch removable-bottom tart pan. Bake 20 minutes or until golden brown. Remove and allow to cool completely.
3. Put chocolate in a bowl large enough to accomodate the rest of the ingredients. Bring cream to a boil, then pour over chocolate. Stir until completely combined, then add vanilla.
4. Pour mixture into the tart shell. Allow to set at room temperature for about 2 hours. Serve garnished with whipped cream and/or raspberries.
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|Serving Size: 1 Serving (92g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 178 (54%)|
|Amt Per Serving||% DV|
|Total Fat 19.7g||26 %|
|Saturated Fat 11.6g||58 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 32.2mg||10 %|
|Sodium 49.3mg||2 %|
|Potassium 172.1mg||5 %|
|Total Carbohydrate 39.2g||12 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 35.6g|
|Protein 3.8g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 331
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