Miso-Caramelized Pear Tart with...Miso-Caramelized Pear Tart with Whipped Goat Cheese & Shiso

A sophisticated fusion dessert featuring tender Bosc pears glazed in umami-rich white miso caramel, set against an airy goat cheese mousse and a crisp Sablé Breton crust.

Ingredients

Cooking Instructions

1. 01

   Prepare the Sablé Breton crust by pulsing flour, 50g sugar, and cold butter in a food processor until sandy. Add egg yolk and pulse until a dough forms. Wrap and chill for 30 minutes.

2. 02

   Roll the dough to 3mm thickness and line a 9-inch tart pan. Blind bake at 175°C (350°F) for 15-18 minutes until golden brown. Let cool completely.

3. 03

   In a heavy saucepan, melt the remaining 100g sugar into a medium-dark amber caramel. Carefully whisk in 20g of butter and the white miso paste until emulsified.

4. 04

   Add pear slices to the caramel and sauté over medium heat for 5-7 minutes until the pears are tender and glazed. Remove from heat and cool slightly.

5. 05

   In a bowl, whip the goat cheese and honey until smooth. In a separate chilled bowl, whip the heavy cream to soft peaks, then gently fold it into the goat cheese mixture.

6. 06

   To assemble, spread a thin layer of the miso caramel on the bottom of the tart shell. Arrange the glazed pears in a concentric circle.

7. 07

   Pipe or dollop the whipped goat cheese mousse over the pears. Garnish with toasted pine nuts and shiso chiffonade. Serve immediately at room temperature.