Recipe Menu
Picture of Robert Linxe’s Chocolate Tart recipes
french lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 4429 kcal 221 %
  • Fat 164 g 252 %
  • Saturated 91 g 453 %
  • Carbs 683 g 228 %
  • Fiber 27 g 108 %
  • Protein 84 g 167 %
  • Cholesterol 944 mg 315 %
  • Sodium 1497 mg 62 %
  • Calcium 365 mg 36 %
  • Magnesium 402 mg 96 %
  • Potassium 1721 mg 37 %
  • Iron 33 mg 183 %
  • Zinc 10 mg 88 %
  • Phosphorus 1273 mg 182 %
  • Vitamin A 1022 µg 114 %
  • Vitamin C 1 mg 1 %
  • Thiamin (B1) 4 mg 343 %
  • Riboflavin (B2) 4 mg 278 %
  • Niacin (B3) 30 mg 189 %
  • Vitamin B6 1 mg 50 %
  • Folate equivalent (total) 1561 µg 390 %
  • Vitamin B12 2 µg 76 %
  • Vitamin D 6 µg 43 %
  • Vitamin E 6 mg 39 %
  • Vitamin K 21 µg 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Robert Linxe’s Chocolate Tart recipes

Ingredients

  • 2 1/2sticks (10 ounces; 290 grams) unsalted butter, at room temperature
  • 1 1/2cups (150 grams) confectioners’ sugar, sifted
  • Lightly packed 1/2 cup (2 1/4ounces; 70 grams) ground blanched almonds
  • 1/2 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs, at room temperature
  • 3 1/2 cups (490 grams) all-purpose flour
  • 8 ounces (224 grams) bittersweet chocolate, finely chopped
  • 2/3 cup (160 grams) heavy cream
  • 2 large egg yolks, at room temperature
  • 2 tablespoons (1 ounce; 30 grams) unsalted butter, at room temperature
  • 1/2 moist, plump vanilla bean, split lengthwise
  • 1 fully baked 6 1/2-inch (16-cm) tart shell made from Sweet Tart Dough

Login or Join to leave a comment

Login Join

Discussion (0)