(Percentage of daily recommendation)
|Calorie||773 kcal||(37 %)|
|Protein||14.35 g||(15 %)|
|Fat||36.59 g||(32 %)|
|Carbohydrates||99.67 g||(66 %)|
|Sugar added||32.44 g||(130 %)|
|Roughage||2.75 g||(9 %)|
|Vitamin A||298.01 mg||(37,251 %)|
|Vitamin D||1.7 μg||(9 %)|
|Vitamin E||0.91 mg||(8 %)|
|Vitamin B₁||0.21 mg||(21 %)|
|Vitamin B₂||0.36 mg||(33 %)|
|Niacin||2.42 mg||(20 %)|
|Vitamin B₆||0.05 mg||(4 %)|
|Folate||7.57 μg||(3 %)|
|Pantothenic acid||0.55 mg||(9 %)|
|Biotin||2.5 μg||(6 %)|
|Vitamin B₁₂||0.66 μg||(22 %)|
|Vitamin C||0.02 mg||(0 %)|
|Potassium||377.44 mg||(9 %)|
|Calcium||194.89 mg||(19 %)|
|Magnesium||28.44 mg||(9 %)|
|Iron||7.62 mg||(51 %)|
|Iodine||30.25 μg||(15 %)|
|Zinc||0.73 mg||(9 %)|
|Saturated fatty acids||21.07 g|
- For the crusts
- 200 grams Pastry flour
- 130 grams cold butter
- 80 grams sugar
- 3 tablespoons Cocoa
- 1 tablespoon cold Whipped cream
- soft butter (to grease tart pans)
For the crusts, process flour, butter, sugar, cocoa and cream in a food processor to crumbs. Quickly knead crumbs together into a dough, wrap in plastic wrap and refrigerate about 30 minutes.
Preheat oven to 200°C (approximately 400°F).
Grease four tart pans, each about 12 cm diameter (about 5 inches diameter) with butter. Thinly roll out dough and line prepared tart pans. Cover dough crusts with parchment paper, fill with pie weights and bake about 25 minutes. Remove crusts from oven and remove pie weights and paper from crusts.
For the filling, finely grate chocolate and mix with cornstarch, cocoa, sugar and salt. Begin heating about 75 ml (approximately 1/3 cup) milk. Stir chocolate mixture into remaining milk until smooth. As soon as heating milk begins to boil, mix in chocolate mixture and continue stirring until mixture boils. Allow filling to boil briefly, then remove from heat and pour into crusts. Refrigerate tartlets about 2 hours to set.
Garnish tartlets as desired, with a scoop of spiced cream and candied orange peel.