HOUSE OF ASIA
See the recipe
Coconut Cream and Miso Caramel Tartlets
A crispy base, velvety white chocolate cream, and caramel with a hint of miso. The whole thing is complemented by juicy fruit and passion fruit pulp from QF Quality Food. Try it and you'll fall in love with this combination!
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.
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Fruits 
Thailand 
up to 15 minutes 
