Blackberry Miso Caramel Tartlets with Edible Violas
Bex Blundy
10
20 minutes
The sweet blackberry caramel in these tiny tarts is complemented by the umami saltiness of a high quality miso paste. Garnish with half a plump blackberry and an edible viola for a beautiful autumnal Halloween treat.
Ingredients
130g caster sugar
45ml water
80ml double cream
1 teaspoon miso
1 teaspoon vanilla extract
100g blackberry puree
3g gelatine powder (and four tablespoons of water to activate it)
Edible violas, to garnish
Halved blackberries, to garnish
10 Mini Sweet Round Tart Shells
Directions
In a medium saucepan heat 130g sugar and 45ml water until the sugar has dissolved.
Continue to cook for another 8-12 minutes, swirling the pan occasionally (no not stir it!) until the mixture turns amber in colour. Keep an eye on it so it doesn’t burn.
Place gelatine to soften in 3 tablespoons water for 10 mins.
Remove from the heat and slowly stream in 80ml double cream, stirring until smooth.
Stir in 1 teaspoon miso, 1 teaspoon vanilla extract and 100g blackberry puree and a pinch of salt.
Stir the bloomed gelatine powder through the blackberry miso caramel mix and heat for 3 mins on medium heat to activate the gelatine. Be careful not to boil the mixture here as this could destroy the gelatine and your tarts won’t set.
Move the caramel mix into a bowl or jug and leave to cool for about 30 minutes.
Pour the blackberry miso caramel mix into the tart shells. Leave to set in the fridge for at least 2 hours, until the caramel is set.
Garnish and decorate your tarts! We recommend using a mix of black edible violas, halved blackberries, and any spooky decorations you have to make these the perfect Halloween dessert!
Ingredients you'll need
