Vanilla-Caramel Tart

Vanilla-Caramel Tart

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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


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%

Vanilla-Caramel Tart

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