Umami Miso Caramel & Black Sesame Tartlets

Instructions

1. 1

   Make the tartlet shells: In a mixing bowl, combine flour and granulated sugar. Cut in the cold butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs. Add the egg yolk and gradually add ice water, mixing until a dough just comes together. Do not overmix.

   ~10 min
2. 2

   Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

   ~30 min
3. 3

   Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin. Roll out the chilled dough to about 1/8-inch thickness. Cut out circles to fit the muffin tin cups and press them in.

   ~5 min
4. 4

   Bake the tartlet shells for 15-18 minutes, or until golden brown. Let them cool completely in the tin before removing.

   ~18 min
5. 5

   Make the miso caramel: In a saucepan, melt the brown sugar and butter over medium heat until the sugar is dissolved and the mixture is bubbly. Stir in the heavy cream and white miso paste. Cook, stirring constantly, for about 5-7 minutes, or until the caramel has thickened to a pourable consistency. Be careful not to burn.

   ~10 min
6. 6

   Pour the warm miso caramel into the cooled tartlet shells, filling them about three-quarters full.

   ~2 min
7. 7

   Sprinkle the toasted black sesame seeds generously over the caramel in each tartlet.

   ~1 min
8. 8

   Allow the tartlets to set at room temperature for about 15-20 minutes before serving.

   ~20 min