ProductsMarieTarte chocolat amandes caramelisees

Marie

Tarte chocolat amandes caramelisees

Name: Tarte chocolat amandes caramelisees
Brand: Marie

BARCODE:3251515440004

PACKAGER CODE:EMB 64134

CATEGORIES:Snacks, Sweet Snacks, Frozen Foods, Biscuits And Cakes, Sweet Pies, Pies, Chocolate Pies, Frozen Cakes And Pastries

LABELS:Cooked In France

PACKAGING:Cardboard, Frozen

COUNTRIES:France

Health

Nutrition

Nutri-Score

Lower nutritional quality

Nutri-Score data warning

Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 2

Nutrient levels

Fat in high quantity (27%)

What you need to know • A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases. Recommendation: Limit the consumption of fat and saturated fat • Choose products with lower fat and saturated fat content. Source: National Health Service UK (NHS) - Fat: the facts

Saturated fat in high quantity (17%)

Sugars in high quantity (27.8%)

What you need to know • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases. Recommendation: Limit the consumption of sugar and sugary drinks • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day). • Choose products with lower sugar content and reduce the consumption of products with added sugars. Source: National Health Service UK (NHS) - Sugar: the facts

Salt in moderate quantity (0.3%)

What you need to know • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke. • Many people who have high blood pressure do not know it, as there are often no symptoms. • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake. Recommendation: Limit the consumption of salt and salted food • Reduce the quantity of salt used when cooking, and don't salt again at the table. • Limit the consumption of salty snacks and choose products with lower salt content. Source: World Health Organization (WHO) - Fact sheet - Salt reduction Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Chocolate pies
Energy	~ 1962.9 kJ (470 kcal)	1,588.997 kJ (382 kcal) (+24%)
Fat	27 g	20.376 g (+33%)
Saturated fat	17 g	11.406 g (+49%)
Carbohydrates	49.3 g	42.339 g (+16%)
Sugars	27.8 g	24.4 g (+14%)
Dietary fiber	3.4 g	?
Proteins	5.8 g	5.166 g (+12%)
Salt	0.3 g	0.243 g (+23%)
Sodium	0.12 g	0.097 g (+24%)
Fruits, vegetables and legumes	~ 0 %	?

Nutrition facts (Detailed data)

Nutrition facts	As sold for 100 g / 100 ml	As sold Per 100 g (packaging)	As sold Per 100 g (estimate)
Energy	~ 1962.9 kJ (470 kcal)	? (470 kcal)	?
Fat	27 g	27 g	?
Saturated fat	17 g	17 g	?
Carbohydrates	49.3 g	49.3 g	?
Sugars	27.8 g	27.8 g	?
Dietary fiber	3.4 g	3.4 g	?
Proteins	5.8 g	5.8 g	?
Salt	0.3 g	0.3 g	?
Sodium	0.12 g	0.12 g	?
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Ingredients

Ingredients image

Ingredients list

Ganache au chocolat noir, nappée et décorée (55%) : crème (25%), chocolat noir 21% (pâte de cacao, sucre, émulsifiant : lécithine de tournesol, arôme naturel de vanille), sucre, amandes caramélisées 1.5% (amandes, sucre), eau, sirop de glucose, gélifiant : pectine, jus de citron concentré. Pâte sablée pur beurre (45%) : farine de blé (23%), sucre, beurre pâtissier (7.1%), œuf entier, eau, sel, poudre à lever : amidon de blé - E500 - E336. Cette recette contient les allergènes: gluten, lait, œuf, et fruits à coques. Traces possibles de : soja.

Ingredient information

Ganache Au Chocolat Noir

50% (estimate)

Nappee Et Decoree

55.0%

Cream

25.0%

Dark Chocolate

21.0%

Amandes Caramelisees

1.5%

Pate Sablee Pur Beurre

45.0%

Wheat Flour

23.0%

Butterfat

7.1%

Added sugars

Contains added sugars (10%) Added sugars: sugar, glucose syrup Quantity of added sugars: 10%

Allergens

EggsGlutenMilkNuts

Traces

Soybeans

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:ganache-au-chocolat-noir, fr:cette-recette-contient-les-allergenes, fr:et-fruits-a-coques

Vegetarian

Unknown

Vegetarian status unknown

Unrecognized: fr:ganache-au-chocolat-noir, fr:cette-recette-contient-les-allergenes, fr:et-fruits-a-coques

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E322 - Lecithins

Additives

E440 - Pectins

Ingredients

Emulsifier

Ingredients

Flavouring

Ingredients

Gelling Agent

Ingredients

Glucose

Ingredients

Glucose Syrup

How NOVA works

The NOVA classification assigns food products into 4 groups based on their degree of processing: 1. Unprocessed or minimally processed foods 2. Processed culinary ingredients 3. Processed foods 4. Ultra-processed food and drink products

Additives

E322 - LecithinsAntioxidantEmulsifier

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

Open additive page Source

E322i - LecithinAntioxidantEmulsifier

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

They do not present any known health risks.

Open additive page Source

E336 - Potassium tartrates

POTASSIUM BITARTRATE, also known as potassium hydrogen tartrate, with formula KC4H5O6, is a byproduct of winemaking.

Open additive page Source

E440 - PectinsEmulsifierStabiliserThickener

Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

Open additive page Source

E500 - Sodium carbonatesStabiliserThickener

Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

Open additive page Source

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Country Context

Green Score

Overall grade

High environmental impact

About Green-Score

The Green-Score is an experimental score that summarizes the environmental impacts of food products.

Current scope

The Green-Score was initially developed for France and it is being extended to other European countries. The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country. Select a country to include the full impact of transportation in the final score.

Life cycle analysis

Average impact of the category

Chocolate tart from bakery • Score: 48/100

Life-cycle reference

Category: Chocolate tart from bakery PEF environmental score: 0.57 Climate change impact: 7.84 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Chocolate tart from bakery. Source: ADEME Agribalyse Database.

Overall environmental impact by stage (PEF)

The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Chocolate tart from bakery. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	71.3 %
Processing	8.5 %
Packaging	16.0 %
Transportation	3.3 %
Distribution	0.9 %
Consumption	0.0 %

Bonuses and maluses

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Packaging impact

Packaging with a low impact Malus: -1 Packaging score: +92

Green-Score for this product

Final score: 42/100

Final score breakdown

Life cycle analysis score: 48 Sum of bonuses and maluses: -6 Final score: 42/100

Carbon footprint

Equivalent to driving 4.1 km in a petrol car. 784 g CO2e per 100g of product. Reference category: Chocolate tart from bakery. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Chocolate tart from bakery. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Chocolate tart from bakery. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	86.1 %
Processing	3.5 %
Packaging	7.2 %
Transportation	2.9 %
Distribution	0.3 %
Consumption	0.0 %

Packaging

Packaging impact

Packaging with a low impact Malus: -1 Packaging score: +92

Packaging components

Shape	Material	Recycling	Impact
Unknown	Cardboard	Unknown	Low

Declared packaging

Cardboard, Frozen

Data precision

The packaging information is not sufficiently precise to compute the most accurate packaging impact. Exact shapes and materials of all packaging components help improve the Green-Score.

Transportation

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Forest footprint

Total forest footprint: 0.00 m2 per kg of food This estimate highlights ingredients that depend on soy-linked animal feed and deforestation risk.

Ingredients linked to forest pressure

Ingredient	Type	Percent in product	Forest footprint
Whole EGG	Oeufs Importés	0.00 %	0.00
EGG	Oeufs Importés	0.00 %	0.00

Data Source

Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.

The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.

Product added on December 9, 2017 at 8:05:49 PM UTC by kiliweb .

Last edit on March 17, 2026 at 11:01:21 AM UTC by new-nutrition-bot .

Product page also edited by jeremy64, kiliweb, moon-rabbit, navig491, new-nutrition-bot, openfoodfacts-contributors, packbot, yuka.WHYxZExQNHR0dDBPeS9FVDBpTE9vdHhKMjVEMFFWanFjdlFVSWc9PQ, yuka.ZExBQlFKd2EvdjRObDhJOTFURHkyb2x3NE0vNFJUeW1PL0k5SVE9PQ.

View on Open Food Facts