Smoked Miso Caramel &...Smoked Miso Caramel & Black Sesame Tartlet with Yuzu Gel

An exquisite symphony of smoky, nutty, and bright citrus flavors, featuring a crisp black sesame sablé filled with smoked miso caramel, rich dark chocolate ganache, and bright yuzu gel pearls.

Ingredients

Cooking Instructions

1. 01

   To make the Black Sesame Sablé dough, pulse flour, powdered sugar, and cold butter in a food processor until sand-like. Add black sesame paste and egg yolk, pulsing until a cohesive dough forms. Wrap in plastic and chill for 30 minutes.

2. 02

   Roll out the dough to 3mm thickness between parchment sheets. Cut into four 8cm circles and line ring molds. Blind bake at 160°C (320°F) for 15 minutes, then remove weights and bake 5 minutes more until crisp. Cool completely.

3. 03

   For the Smoked Miso Caramel, dry-caramelize 100g sugar in a heavy saucepan until deep amber. Warm cream separately, then carefully whisk into the caramel. Off heat, whisk in smoked butter and white miso until glossy and emulsified. Cool to room temperature.

4. 04

   For the Yuzu Gel, bring yuzu juice, remaining 50g sugar, and 40ml water to a simmer. Whisk in agar-agar and boil for 1 minute. Pour into a shallow tray and chill until completely set. Blend the firm gel until smooth and silky; transfer to a piping bag.

5. 05

   Make the Dark Chocolate Ganache by heating 80ml of cream to just below boiling point and pouring over the chopped dark chocolate. Stir gently from the center outward until completely melted and smooth.

6. 06

   To assemble, pipe a 5mm layer of Smoked Miso Caramel into the base of each baked sablé shell. Top with warm dark chocolate ganache to the brim. Chill for 15 minutes to set.

7. 07

   Garnish the top of each tartlet with precise dots of Yuzu Gel, toasted black sesame seeds, and delicate flakes of edible gold leaf before serving.