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

  1. Combine cream, coconut milk, Coconut Puree, turmeric, cinnamon, and ginger and bring to a boil.
  2. Pour mixture over Nevado White Chocolate and Cocoa Butter and emulsify.
  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.