Mini Tarts of Salted Butterscotch Pudding with Coconut Porter Syrup and Smoked Whipped Cream

Ingredients:

For the Butterscotch:

· 1 cups brown sugar

· 1/3cup cornstarch

· 3/4 teaspoon salt

· 3 cups whole milk

· 4 large egg yolks

· 2 tablespoons butter

For the tart crust:

· 1 ½ cups Chocolate Graham Cracker Crumbs

· 2 tablespoons light brown sugar

· 1/2 teaspoon ground cinnamon

· 1/8 teaspoon kosher salt

· 1/4 cup unsalted butter, melted

For the Coconut Porter Syrup:

· 1 Bottle Coconut Porter

· ¼ – ½ cup sugar (depending on sugar content in beer)

· 1 cup unsweetened, flaked coconut

For the Smoked Whipped Cream:

· ½ cup heavy whipping cream

· Wood chips

Garnish:

· Finishing Salt

Directions:

1. Make the smoked whipped cream. Soak wood chips for 30 minutes in water. Place the un-whipped cream in a metal bowl. Heat a pan on the grill. Add wood chips and a bit of oil until you see smoke. Add a layer of aluminum foil over the wood chips, prick medium sized holes for smoke to get through. When smoking, add bowl of cream on top of aluminum foil, wrap tightly with aluminum foil, turn off heat and let smoke for 10 minutes. Chill for 1-2 hours.

2. In a medium saucepan, gently whisk together the sugar, cornstarch and salt. Pour in the milk and egg yolks; whisk to combine and stir the together over medium heat. Continue to whisk... it will look like not much is happening for 3 to 4 minutes... but soon it will be bubbling away! Cook, stirring, while the mixture thickens. Once it seems like it has a nice, thick texture for pudding- pull it off the heat and stir in the butter. Let chill for 2 hours.

3. While the pudding is chilling, make tart shells. Preheat oven to 350 degrees. With a food processor pulse graham crackers until the texture of crumbs. Add the sugar, cinnamon, salt and butter and pulse until combined. Place into mini tart pans push down firmly with your fingers or a tamper so the crust is even and well-packed. Bake 10-12 minutes or until lightly browned. Cool and let set in the refrigerator.

4. While the tart shells are cooling, make your coconut porter syrup by placing beer, sugar and coconut flakes into a medium saucepan. Make sure your pan is large enough to accommodate the beer foam that will rise as it cooks. Bring to a boil, turn to medium and reduce until it becomes a syrup. Drain through a sieve and chill syrup until ready to use. Pour coconut onto a baking sheet and bake until brown (until it turns into a brittle like consistency). Reserve. Whip cream until peaks form.

5. To assemble tarts: Place butterscotch pudding into a pastry bag fitted with a large round tip. Pipe pudding into tart shells. Place the whipped cream into a pastry bag with a star tip. Pipe onto top of tart. Carefully drizzle syrup over the top of the tart, then lightly sprinkle with finishing salt and coconut brittle.