Golden Milk Caramel Tarts
Sweet, spicy paradise in a tart! White chocolate, caramel, coconut puree, coconut milk and spices come together to create these warm and oh-so cozy Golden Milk Caramel Tarts.
Recipe by: Jessica Ellington
13.40 oz (380g) Heavy Cream
3.60 oz (100g) Coconut Milk
5.65 oz (160g) Leonce Blanc Coconut Puree
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
0.70 oz (20g) Cocoa Butter
Approx. 200 Mini Sweet Short Round Tart
As needed Caramel Cream from Isigny
1.) Combine cream, coconut milk, Coconut Puree, turmeric, cinnamon, and ginger and bring to a boil.
3.) Let set up in the cooler at least 8 hours.
4.) Whip ganache* to medium stiff peaks.
5.) Fill tart shells with desired amount of caramel.
6.) 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.
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