Doenjang Caramel Pecan Tartlets
Doenjang caramel pecan tartlets bridge Korean fermented soybean paste with Western pastry technique. Mini tart shells are filled with toasted pecans and topped with caramel into which a small amount of doenjang has been whisked. The doenjang introduces a salty, fermented depth beneath the caramel's sweetness - similar to salted caramel but with an added umami dimension. The caramel is cooked to a deep amber where faint bitterness matches the doenjang's fermented edge. Once cooled, the caramel sets into a glossy layer that cracks under a fork. The overall effect is a dessert that is sweet, salty, umami-rich, and nutty in every bite.
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Instructions
- 1
Preheat oven to 175C (350F) and toast pecans for 6 minutes.
- 2
Cook sugar and water over medium-low heat, without stirring, to a deep amber.
- 3
Lower heat and carefully add warm cream in parts, stirring as bubbles settle.
- 4
Add butter, doenjang, and salt, then stir until smooth and glossy.
- 5
Fold in toasted pecans and fill tart shells evenly.
- 6
Bake at 160C (320F) for 8-10 more minutes, then cool completely to set.
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