Vanilla-Caramel Tart
Ingredients:
Vanilla-Caramel Cream:
5
Bigelow ® Vanilla Caramel Tea Bags
2 cups evaporated milk
1 package vanilla pudding mix
Whipped Cream:
¾ cup heavy cream
2
Bigelow ® Vanilla Caramel Tea Bags
½ tsp vanilla extract
10 large strawberries, for garnish
1 store-bought graham cracker pie crust
Serves 6
Instructions:
For the Vanilla-Caramel Cream:
Bring evaporated milk and 5 bags of Vanilla-Caramel tea to a
simmer. Let infuse for 30 minutes. Discard tea bags.
Refrigerate milk until cold. Prepare vanilla pudding
mix according to the directions on the package for a pie. Use the
infused milk. Chill in the refrigerator for an hour or until
set.
For the Whipped Cream:
Bring heavy cream and 2 bags of Vanilla-Caramel tea to a
simmer. Let infuse for 15 minutes. Discard tea
bags. Refrigerate the cream for at least 30 minutes.
Whip the cream and vanilla until soft to medium peaks form.
Fold mixture into the Vanilla-Caramel Cream. If desired,
reserve a small amount of the whipped cream for
garnish.
Tart assembly:
Spoon the Vanilla-Caramel Cream into graham cookie crust.
Spread evenly. Decorate with sliced strawberries.
Nutritional Information:
Per serving:
Calories 360
Total Fat 18g
Saturated Fat 9g
Trans Fat 0g
Cholesterol 47mg
Sodium 473mg
Carbohydrate 41.2g
Dietary Fiber 1.2g
Sugars 30.9g
Protein 7.6g
Vitamin A 8%
Vitamin C 50%
Calcium 22%
Iron 4%