Crystelle’s Ginger, Peanut and Miso Caramel Tarts
I remember staring wide-eyed and open-mouthed, as I watched one of my favourite Bakeoff contestants, Crystelle, spoon a tablespoon of miso into her caramel on one of the most-watched cooking shows on National TV. She then proceeded to make MORE desserts with miso on consequent shows, much to me and my team’s amazement and joy. We couldn’t believe how creative she was being with miso and we were so impressed with all her creations.
Here’s what she made on Great British Bakeoff!
Salty n Sweet Miso Caramel and White Chocolate Chouxnuts
Miso, Pecan and Apple Caramel Tart
Miso & Tahini Frappuccino Ice Cream Sandwich
Our beloved miso is namely known for its savoury applications, despite me using miso in both puddings and savoury dishes for so many years, its hard to show the world miso’s full potential from my own little kitchen, and through Miso Tasty, without some serious firepower. So when miso is put on such a massive stage like Great British Bakeoff, it means a HUGE amount to an independent business, and small brand like ours.
It was our dream to connect with Crystelle and make something special with her. Most of all, I wanted to show my gratitude for what she has done for our beloved miso. It means so much. I loved showing her all types of miso and what you can do with them too.
We had SO much fun working with Crystelle, her recipe below is absolutely out-of-this world. I honestly could not stop eating it. There are a lot of great flavours in here, and you might think there is too much going on, but astonishingly, everything sings in harmony.
Crystelle really is as lovely and gregarious as she is on the telly. So much fun, and THAT LAUGH!!! – its truly infectious! Me and Miso Tasty cannot wait to work with Crystelle again!
Recipe by Crystelle Pereira @crystellepereira
Photography & Video by Georgia Furness @georgia_furness
Ginger, Peanut and Miso Caramel Tarts Recipe
Ingredients
Instructions
- Place 130g butter into a saucepan and melt this down, stirring constantly, and continue to heat until it browns and smells nutty. Remove from the heat and place this in a separate bowl to cool down.
- Using a food processor or a Ziploc bag and a rolling pin, blitz the gingersnaps until breadcrumb consistency. Then add in the peanuts and pulse until they are roughly chopped, but not too fine to create some texture.
- Tip the biscuit/nut mixture into a bowl, then pour in the browned butter, and mix until well combined.
- Take about 2 heaped tablespoons and press this into 6 small tart moulds (or one large 23cm tart tin), using the bottom of a jar or a cup to flatten this down.
- Place this in the fridge to chill and firm up whilst you make the caramel filling.
- Into a small pan, add butter, cream and miso paste and heat on low until steaming but not boiling.
- In a separate heavy bottomed pan, add 200g caster sugar, 50ml water and 1 tsp liquid glucose.
- Mix all ingredients and make sure sugar is submerged in the water, then place over a low heat.
- Heat this on low, until melted. Increase the heat and boil on high until the syrup turns a brown caramel colour.
- Remove the caramel pan from the heat, and then carefully pour the cream mixture into the pan.
- Continue to whisk this until the sauce is reaches 118°C on a sugar thermometer, and then pour this into a cool dish to cool down.
- Finely dice the stem ginger and then fold this through the caramel, before pouring into the chilled tart cases. Place the tarts back in back in the fridge to set for an hour.
- Whilst the caramel is chilling, make the whipped cream topping. Combine the cream, vanilla, stem ginger syrup and espresso powder in a large bowl and whisk this until stiff peaks, making sure not to overwhisk.
- Once the caramel has set, spread or pipe the cream mixture over the caramel, and sprinkle over some espresso powder, and a few more chopped peanuts for garnish.
Notes
Go slow and steady with the caramel, and you’ll be set! Make sure you don’t use a non-stick pan for the caramel, as it tends to crystallize. Go for a heavy bottomed pan and you’ll be fine.
Makes 6 small tarts, or one large 23cm tart
You may not expect it, but Tofu is the perfect ingredient to create vegan versions of your favourite desserts. It can be whipped up into creamy textures similar to ricotta, or even a wobbly panna cotta, and it brings a lightness to desserts that can be traditionally heavy. This recipe is a fun tofu take on a much-loved classic!