Burnt miso butterscotch. A recipe famed by the genius that is David Chang of Momofuku restaurants. I’ve been dying to make this for a while now but the opportunity had never come up. What was I to pair it with besides icecream and apple slices (because honestly, that is how I would totally eat it). Then it dawned on me: mini burnt miso butterscotch apple tartlets. Boom.
Luckily, I had a whole party to test it out on.
So yet again, I was presented with the opportunity to test out a new recipe on a crowd of strangers (and to use up those damn mini pie shells). Since apples and caramel work so perfectly together, I thought why not… This burnt miso butterscotch would be a perfect pairing. And it was. It was a total hit at the party.
But first: the burnt miso butterscotch. Does that sound off-putting to you? Maybe to some it does, but I thought it sounded purely genius. Just think of it as a salted caramel — it’s not so far off. Better yet, the recipe is a cinch and after you make it, you will be putting it on everything. Yes, everything. You’re welcome.
The apple pie part is self-explanatory. But the two together? Alleluia!!! YUM.
So, what are you waiting for?! Guaranteed this is something that you have never tasted before.
Burnt miso butterscotch apple tartlets
What you’ll need:
Burnt miso butterscotch
– 1 cup shiro (white) miso paste
– 3/4 cup mirin
– 3/4 cup brown sugar, packed
– 1/2 cup butter, softened
– 35 premade mini tart shells
– 2 apples, diced
– 1/4 cup brown sugar, packed
– 1 tbsp all purpose flour
– 1/4 cup water
– 1 tsp ground cinnamon
What you’ll need to do:
1. Preheat the oven to 400F.
2. Spread the miso paste on a Silpat mat, atleast 1/4″ in thickness. Bake in the oven 25min or until the edges are burnt.
3. Let cool for 10min and scrape it into a blender along with the miso, mirin, brown sugar and butter. Blend until fully incorporated. Store in a sterilized container and set aside.
4. Turn the heat in the oven back to 350F.
5. Bake the premade tart shells for 20 minutes, or until golden-brown on the edges. Cool and set aside.
6. Meanwhile, throw the remaining ingredients (apples, brown sugar, flour, water, cinnamon) in a saucepan and cook over medium heat until the apples are cooked through and the sauce has thickened.