Chocolate Cream Pie
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
ready in 4 h. 55 min.
Ready in
Calories:
398
calories
Calories
Nutritional values
1 tart contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 398 kcal | (19 %) | ||
| Protein | 4.73 g | (5 %) | ||
| Fat | 29.52 g | (25 %) | ||
| Carbohydrates | 29.11 g | (19 %) | ||
| Sugar added | 1.22 g | (5 %) | ||
| Roughage | 0.17 g | (1 %) |
more nutritional values
| Vitamin A | 167.41 mg | (20,926 %) | ||
| Vitamin D | 0.32 μg | (2 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 1.82 mg | (15 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 30.16 μg | (10 %) | ||
| Pantothenic acid | 0.32 mg | (5 %) | ||
| Biotin | 0.44 μg | (1 %) | ||
| Vitamin B₁₂ | 0.15 μg | (5 %) | ||
| Vitamin C | 0.15 mg | (0 %) | ||
| Potassium | 232.8 mg | (6 %) | ||
| Calcium | 48.33 mg | (5 %) | ||
| Magnesium | 62.35 mg | (21 %) | ||
| Iron | 4.01 mg | (27 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.03 mg | (13 %) | ||
| Saturated fatty acids | 17.83 g | |||
| Cholesterol | 50.03 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
1
- For the pastry
- 1 ½ cups
- 2 tablespoons
- ½ cup
- 2 tablespoons
- For the filling
- 1.333 cups
- 2 tablespoons
- 1 cup
cream (48% fat)
- To decorate
- 2 tablespoons
- 2 ½ ounces
- 2 ½ ounces
How healthy are the main ingredients?
ChocolatePreparation steps
1.
For the pastry: sift the flour and icing sugar into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water. ) Roll the dough into a ball, then wrap in cling film and chill for 1 hour.
2.
Heat the oven to 190°C (170° fan) 375°F gas 5. Butter a 23cm|9" flan or springform tart tin.
3.
Roll out the pastry on a floured surface and line the tin. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill it with rice or dried beans. Bake for 15-20 minutes until dry. Remove the paper and beans and cook for a further 5 minutes. Cool in the tin, then place on a wire rack to cool completely.
4.
For the filling: break up the chocolate and put into a bowl with the butter.
5.
Heat the cream in a pan to a boil, then pour onto the chocolate, stirring well until the chocolate and butter have melted and the mixture is smooth.
6.
Pour into the pastry case and chill for 3 hours until set.
7.
To decorate: sift the cocoa powder over the tart. Using a vegetable peeler, scrape thin curls from the chocolate and place on top of the tart.
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