Golden Milk Caramel Tarts
Recipe by: Jessica Ellington
Ingredients
| 13.40 oz (380g) | Heavy Cream |
| 3.60 oz (100g) | Coconut Milk |
| 5.65 oz (160g) | Leonce Blanc Coconut Puree, thawed (LB 111010) |
| 0.18 oz (5g) | Ground Turmeric |
| 0.04 oz (1g) | Ground Cinnamon |
| 0.04 oz (1g) | Ground Ginger |
| 7.10 oz (200g) | Luker Nevado White Chocolate (LUK W207) |
| 0.70 oz (20g) | Cocoa Butter (96346) |
| Approx. 200 | Mini Sweet Short Round Tart (IFI 5045) |
| As Needed | Caramel Cream from Isigny (DGF 5817) |
Directions
- Combine cream, coconut milk, Coconut Puree, turmeric, cinnamon, and ginger and bring to a boil.
- Pour mixture over Nevado White Chocolate and Cocoa Butter and emulsify.
- Let set up in the cooler at least 8 hours.
- Whip ganache* to medium stiff peaks.
- Fill tart shells with desired amount of caramel.
- Pipe whipped ganache on top as desired.
*Ganache can be made, cooled, and frozen before being whipped. Thaw ganache completely in cooler before attempting to whip.