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Skill Level » Easy

White Chocolate Caramel Tart

Posted by: AUI

Active Time

0 Hour   45 Minutes

Total Time

12 Hour   45 Minutes


1Almond Sponge



  1. In a stand mixer fitted with a paddle attachment blend together the almond paste and the first amount of eggs and salt until smooth. Switch the attachment to a whip and add the sugar and the second amount of eggs whip till full volume. Fold in the melted butter, almond flour and baking powder. Bake 374ºF/190ºC for 10-12 minutes or until done.

2Opus White Chocolate Ganache



  1. Bring the cream, butter and invert sugar to a boil. Pour in increments over the Opus Blanc 35% white couverture using a plastic spatula to obtain a smooth homogeneous ganache. Briefly homogenize using a hand blender. Allow to crystallize overnight.

3Raspberry "Curd"



  1. Make a simple syrup with the water and the sugar. Allow to cool.
  2. Combine all using an immersion blender until gelcrem is evenly distributed and ingredients are homogenous.

4Bionda Cremeux



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

Flavor Profiles

Taste Profile

  • Sweet

Aroma Profile

  • Fruits (citrus, tropical, berries, etc.)

Texture Profile

  • Smooth

Temperature Profile

  • Cold