Instructions

1. 1

   Preheat oven to 175C (350F) and toast pecans for 6 minutes.

2. 2

   Cook sugar and water over medium-low heat, without stirring, to a deep amber.

3. 3

   Lower heat and carefully add warm cream in parts, stirring as bubbles settle.

4. 4

   Add butter, doenjang, and salt, then stir until smooth and glossy.

5. 5

   Fold in toasted pecans and fill tart shells evenly.

6. 6

   Bake at 160C (320F) for 8-10 more minutes, then cool completely to set.

Tips

Nutrition (per serving)