Doenjang Caramel Pecan Tartlets
Quick answer
- Total time
- 55 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Salted caramel works because salt lifts sugar, and these mini tarts take the idea further by stirring a little doenjang, Korean fermented soybean paste, into the caramel alongside the salt.
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Taken off the heat before it reaches a deep amber, the caramel stays merely sweet and the doenjang disappears. Toasted pecans are coated in it and piled into the shells, and the tarts set at room temperature into a firm top that cracks under a fork.
Ingredients
Instructions
- 1
Preheat the oven to 175C and spread the 70 g pecans in one layer.
Toast for about 6 minutes, until they smell roasted, then cool them and halve only the larger pieces for easier filling.
- 2
Put the 120 g sugar and 30 ml water in a heavy saucepan over medium-low heat.
Do not stir once it starts bubbling; gently swirl the pan only if the edges color faster than the center.
- 3
When the syrup turns deep amber, lower the heat right away.
If the color darkens too quickly, lift the pan off the burner for a moment so the caramel does not become bitter.
- 4
Add the 110 ml warm cream in three portions, stirring with a long spatula.
The caramel will foam hard, so keep hands back and wait for the bubbling to settle before adding the next portion.
- 5
Over low heat, add 35g butter, 10g smooth doenjang, and 1g salt.
Stir until no lumps remain and the caramel looks glossy, then fold in the toasted pecans to coat evenly.
- 6
Divide the pecan caramel among the 4 mini tart shells and level the tops without overfilling.
Bake at 160C for 8-10 minutes, then cool completely at room temperature until the surface sets and cracks under a fork.
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