Spicy Miso Caramel Tartlets with Smoked Sea Salt

Instructions

1. 1

   For the tartlet shells: In a large bowl, combine flour and granulated sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

   ~5 min
2. 2

   Add the egg yolk and gradually add ice water, 1 tablespoon at a time, until the dough just comes together. Do not overmix.

   ~3 min
3. 3

   Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

   ~30 min
4. 4

   Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.

   ~5 min
5. 5

   On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Cut out circles large enough to fit into the muffin tin cups. Press the dough into the cups, trimming any excess.

   ~10 min
6. 6

   Prick the bottom of each tartlet shell with a fork. Line each shell with parchment paper and fill with pie weights or dried beans.

   ~2 min
7. 7

   Blind bake the tartlet shells for 15 minutes. Remove the parchment paper and weights, then bake for another 5-7 minutes, or until golden brown. Let cool completely on a wire rack.

   ~22 min
8. 8

   For the miso caramel: In a medium saucepan, combine granulated sugar and white miso paste.

   ~1 min
9. 9

   Heat over medium heat, stirring constantly, until the sugar melts and turns an amber color. Be careful not to burn.

   ~8 min
10. 10

    Carefully whisk in the heavy cream (it will bubble up). Continue whisking until smooth. Remove from heat.

    ~2 min
11. 11

    Whisk in the softened butter and sriracha sauce until fully incorporated and the caramel is smooth and glossy.

    ~2 min
12. 12

    Pour the warm miso caramel into the cooled tartlet shells. Allow to set for at least 30 minutes.

    ~30 min
13. 13

    Before serving, sprinkle each tartlet with a pinch of smoked sea salt.