HomeRecipesWhite Chocolate Caramel Tarts by Heather Shaffer

White Chocolate Caramel Tarts by Heather Shaffer

(This article appeared in the Spring 2020 issue of Pastry Arts Magazine)

Sponsored by: AUI

Yield: 24 servings

Almond Sponge:

  • 320 g Felchlin California Almond Paste 1:1 (#750064)
  • 315 g eggs, divided
  • 1.5 g sea salt
  • 80 g granulated sugar
  • 100 g unsalted butter, melted
  • 50 g N.U.T Almond Flour (#204168)
  • 5 g baking powder
  1. In a stand mixer fitted with a paddle attachment, blend together the almond paste, 115 g of the eggs and the salt until smooth. Switch the attachment to a whip and add the sugar and the remaining 200 g eggs and whip to full volume. Fold in the melted butter, almond flour and baking powder. Bake 374ºF/190ºC for 10-12 minutes, or until done (see step #1 of Assembly instructions below).

 Opus Blanc White Chocolate Ganache:

  • 190 g heavy cream 35%
  • 20 g unsalted butter
  • 30 g Pastry Ideale Inverted Sugar (#505093)
  • 280 g Opus Blanc Sélection 35% White Couverture (#750007)
  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.

 Bionda Cremeux:

  • 250 g whole milk
  • 250 g heavy cream
  • 50 g Pastry Ideale Glucose Syrup (#505092)
  • 100 g egg yolks
  • 25 g granulated sugar
  • 550 g Couverture Bionda White Caramel Rondo 36% (#750082)
  1. Make an anglaise with the milk, heavy cream, glucose, egg yolks and sugar. Strain over the Bionda and emulsify.

 Raspberry “Curd”:

  • 60 g water
  • 50 g granulated sugar
  • 400 g Ponthier Chilled Raspberry Puree (#655062)
  • 25 g Sosa Ingredients Gelcrem Cold (#672136)
  1. Make a simple syrup with the water and the sugar. Allow to cool.
  2. Combine the syrup with the remaining ingredients using an immersion blender until the Gelcrem is evenly distributed and the mixture is homogenous.


  • 24 Filigrano Medium Chocolate Rectangles (#009132)
  • 1 PCB Creation Bohemian Spring Transfer Sheet (#626024)
  • Felchlin Sao Palme 60% Couverture (750016), tempered, as needed
  1. Bake the Almond Sponge in the chocolate tart shells.
  2. Make chocolate décor as desired using the tempered couverture and the transfer sheet. Allow to crystallize. 3. Once completely cooled, decoratively pipe the Opus Blanc White Chocolate Ganache using a St. Honore tip. Pipe the Bionda Cremeux using a star tip. Using a small parchment paper cone, pipe the Raspberry “Curd” decoratively over the Opus Blanc White Chooclate Ganache and the Bionda Cremuex. Garnish with the décor made using the transfer sheet.
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