Miso Caramel and Cashew Tart with Smooth Ginger and Pear Ice Cream

Tart Crust Preheat the oven to 350°F (175°C).

2.In a large bowl, combine the flour, sugar, and salt. Add the cold cubed butter and use your fingers to rub it into the dry ingredients until the mixture resembles coarse crumbs.

3.In a small bowl, whisk together the egg yolk and ice water. Pour the egg mixture into the flour mixture and mix until the dough comes together.

4.Transfer the dough to a lightly floured surface and knead it a few times to bring it together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.

5.Once chilled, remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough into a circle large enough to fit your tart pan. Carefully transfer the dough to the tart pan and press it into the bottom and sides. Trim any excess dough.

6.Prick the bottom of the crust with a fork. Place a sheet of parchment paper over the dough, then fill with pie weights or dried beans. Bake for 15 minutes.

7.Remove the parchment paper and weights, then bake for an additional 5 minutes, or until the crust is golden brown. Remove from the oven and set aside to cool.

Miso Caramel and Cashew Filling In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring occasionally, until the sugar has dissolved. Increase the heat to high and let the mixture come to a boil. Cook, without stirring, until the mixture turns a deep amber color.

9.Remove the saucepan from the heat and carefully whisk in the heavy cream. Be cautious as the mixture will bubble and steam. Stir in the miso paste until well combined.

10.Add the chopped cashews to the caramel mixture and stir until evenly distributed. Pour the filling into the cooled tart crust and spread it out into an even layer.

11.Refrigerate the tart for at least 2 hours, or until the filling is firm.

Ginger and Pear Ice Cream In a blender, combine the diced pears, lemon juice, and grated ginger. Blend until smooth.

13.In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Cook over medium heat until the sugar has dissolved and the mixture is hot but not boiling.

14.In a separate bowl, whisk the egg yolks until smooth. Slowly pour the hot cream mixture into the egg yolks, whisking constantly, to temper the eggs.

15.Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

16.Remove the saucepan from the heat and strain the mixture into a bowl. Stir in the pear and ginger puree. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, or until thoroughly chilled.

17.Once chilled, pour the ice cream mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer the churned ice cream to a container and freeze for at least 2 hours, or until firm.

18.To serve, slice the Miso Caramel and Cashew Tart and serve with a scoop of the Ginger and Pear Ice Cream.