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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


1Orange Frangipane



  1. 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



  1. Boil the cream and the vanilla bean together. Infuse for 20 minutes. Keep warm.
  2. 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.
  3. 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



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

4Strawberry Gelee



  1. 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

Nutrition / Allergens

Nutrition Facts
24 Servings 
Serving Size 1.9 oz
Amount Per Serving
Calories 135
% Daily Value*

Total Fat  8.8g 13%
Saturated fat 4.2g 0
Trans Fat 0.2
Cholesterol  28.8mg 0%
Sodium  9.3mg 0%
Total Carbohydrate  13.3g 6%
Dietary Fiber 0.4g 0%
Sugars 12.4g
Includes 0.1g Added Sugar 0%
Protein  1.8g
Vitamin D 0.000IU 0%
Calcium 7mg 0%
Iron 0.05mg 0%
K 0mcg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


  • Wheat
  • Egg
  • Milk
  • Nuts
  • Soy

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