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Skill Level » Advanced

Strawberry Orange Caramel Tart

Posted by: AUI

Active Time

0 Hour
45 Minutes

Total Time

2 Hour
30 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

12.7 oz Orange Frangipane 360 g Orange Frangipane

24.0 each EX-LARGE FILIGRANO SWEET RD 10.3CM, 48pcs 24 each EX-LARGE FILIGRANO SWEET RD 10.3CM, 48pcs (009016) (009016) Qty: 1

8.5 oz Caramel Filling 240 g Caramel Filling

12.7 oz Bionda Cremeux 360 g Bionda Cremeux

12.7 oz Strawberry Gelee 360 g Strawberry Gelee

Chocobrillant, White soft chocolate glaze, 6Kg as Needed Chocobrillant, White soft chocolate glaze, 6Kg as Needed (750071) (750071) Qty: 1

Powder Color, Water Soluble - Red as Needed Powder Color, Water Soluble - Red as Needed (586029) (586029) Qty: 1

Couverture White Rondo, Edelweiss 36%, 6Kg as Needed Couverture White Rondo, Edelweiss 36%, 6Kg as Needed (750031) (750031) Qty: 1

Powder Color, Fat Soluble- Red as Needed Powder Color, Fat Soluble- Red as Needed (586129) (586129) Qty: 1

Powder Color, Fat Soluble- White as Needed Powder Color, Fat Soluble- White as Needed (586133) (586133) Qty: 1

Directions

Pipe the Orange Frangipane in the tart shells enough to just cover the bottom and bake. Allow to cool.
Dispense the Bionda Cremeux on top of the Orange Frangipane in the tart leaving enough room to dispense the Strawberry Gelee. Allow to set in the refrigerator.
While the Bionda Cremeux is chilling, make the Caramel Filling and fill in a ring mold. Freeze for easy release.
Dispense the Strawberry Gelee on top of the Bionda Cremeux. Allow to set in the fridge.
Cut out the center of the completely filled tart that is fully chilled using a round cutter. Freeze until ready to assemble.
Make a ring decoration with red colored Edelweiss.
Make square decoration with white colored Edelweiss.
Glaze the inside of the frozen tart with red colored Chocobrilliant White warmed to 95ºF/35ºC.
Place the Caramel Filling ring on top of the tart and defrost.
Finish with decorations.

1Orange Frangipane

Ingredients

3.7 oz Butter, softened 106 g Butter, softened

3.7 oz Granulated sugar 106 g Granulated sugar

2.2 oz Egg 62 g Egg

3.7 oz ALMONDFLOUR SUPER FINE MESH #20, 25LBS 106 g ALMONDFLOUR SUPER FINE MESH #20, 25LBS (204168) (204168) Qty: 1

0.9 oz Orange Rappé (Zest) 25 g Orange Rappé (Zest) (008020) (008020) Qty: 1

Directions

In a stand mixer fitted with a paddle attachment, cream the butter and sugar. Add the eggs one at a time, scraping after each addition, followed by the almond flour and Orange Rappe. Mix until smooth. Use as desired or bake at 350°/176°C F for 10 minutes or until golden brown.

2Caramel Filling

Ingredients

2.3 oz Glucose Syrup 65 g Glucose Syrup (505092) (505092) Qty: 1

3.1 oz Granulated sugar 87 g Granulated sugar

4.9 oz Heavy cream 140 g Heavy cream

0.5 oz Butter, soft 13 g Butter, soft

0.0 oz Bourbon-Style Vanilla Beans Planifolia (Indonesia) 0 g Bourbon-Style Vanilla Beans Planifolia (Indonesia) (590101) (590101) Qty: 1

Directions

Boil the cream and the vanilla bean together. Infuse for 20 minutes. Keep warm.
Place glucose and sugar in a sauce pot and cook to a dark caramel. Add the cream to the caramel in 3 steps whisking thoroughly each time.
Allow to cool to 100°F/38°C then add the butter with an immersion blender. Pour the caramel into a sauce bottle.

3Bionda Cremeux

Ingredients

2.8 oz Whole milk 80 g Whole milk

2.8 oz Heavy cream 80 g Heavy cream

0.6 oz Glucose Syrup 16 g Glucose Syrup (505092) (505092) Qty: 1

1.1 oz Egg yolk 32 g Egg yolk

0.3 oz Granulated sugar 8 g Granulated sugar

5.4 oz Couverture bionda wht caramel rondo 36% 6kg 152 g Couverture bionda wht caramel rondo 36% 6kg (750082) (750082) Qty: 1

Directions

Make an anglaise with the milk, heavy cream, glucose, egg yolk, ans sugar. Strain over the Bionda and emulsify.

4Strawberry Gelee

Ingredients

10.8 oz FROZEN PUREE, STRAWBERRY, 1 KG 306 g FROZEN PUREE, STRAWBERRY, 1 KG (655005) (655005) Qty: 1

1.6 oz Granulated sugar 46 g Granulated sugar

0.3 oz Sheet Gelatin, Gold 8 g Sheet Gelatin, Gold (018040) (018040) Qty: 1

0.1 oz CHILLED PUREE, LEMON, 1 KG 4 g CHILLED PUREE, LEMON, 1 KG (655056) (655056) Qty: 1

Directions

Bloom the gelatin in ice water. In a pot combine the strawberry puree and sugar and bring to a boil then remove from the heat. Gently stir in gelatin. Stir in lemon puree.

Flavor Profiles

Taste Profile

Sweet

Aroma Profile

Dairy
Nuts
Others
Fruits (citrus, tropical, berries, etc.)
Caramel

Texture Profile

Others
Liquid
Smooth

Temperature Profile

Warm/Hot
Room Temperature
Cold