Coconut cream and miso caramel tartlets
Number of servings
12
Preparation time
10 min + 45 min
Print recipe
INGREDIENTS
Coconut cream:
- 500 ml Coconut cream 23 – 26% Kara (well chilled)
- 12 ready-made mini tart bases
- 1 package of fixing creams
- 150 g white chocolate
Caramel:
- 2 tablespoons House of Asia light Shiro miso paste
- 50 g of
- 100 ml of cream 36%
- 50 g butter
To serve:
- QF Quality Food passion fruit pulp
- Favorite fruits (blackberries, blueberries, raspberries, grapes)
A METHOD OF PREPARING
- Pour the chilled coconut cream into a mixing bowl and beat at high speed for about 7 minutes. Towards the end of beating, add the cream fixer.
- Melt the chocolate in a double boiler, then combine it with the whipped coconut milk. Transfer the finished cream to a pastry bag and refrigerate.
- Prepare the caramel. Pour the sugar into a saucepan and dissolve it very slowly, being careful not to burn it. When the sugar turns a translucent golden color, add the cream and stir until all the sugar is dissolved. Then add the miso paste and butter. Transfer the caramel to a piping bag.
- Bake the bases in an oven preheated to 160°C for about 5 – 8 minutes.
- Squeeze the caramel onto the cooled bases, then the cream, and finally decorate with fresh fruit and passion fruit pulp.
