This tart is wildly addictive and just what you need right now. When I was recipe-testing, it didn’t last for very long in the fridge, because everyone kept going back for another slice. The whole thing is very low maintenance, with a no-bake cereal base that you’ll want to eat on its own (don’t). The filling is made of a ganache with a deep miso caramel swirled through it, and very much on that edge of sweet and salty.
Miso caramel and chocolate tart
Prep 10 min
Cook 40 min
Makes 1 x 20cm tart
For the tart case
100g dark chocolate
40g unsalted butter
30g roasted hazelnut, lightly crushed
90g bran flakes, lightly crushed
1 pinch sea salt
For the miso caramel
35g caster sugar
7g unsalted butter
65ml double cream
1 tbsp white miso
For the dark chocolate ganache
200ml double cream
60g milk chocolate
90g dark chocolate
First, make the tart case. Melt the chocolate and butter over a bain-marie, or in short bursts in the microwave. In a large bowl, mix the hazelnuts, bran flakes and salt, then pour in the melted chocolate mixture and stir well.
Press into the bottom and up the sides of a 24cm tart shell; it doesn’t matter if it doesn’t reach the very top – you just want a good edge of roughly 2cm. Put in the fridge to chill.
Now make the miso caramel. Set a saucepan over a medium heat, sprinkle in the sugar and leave it to turn into a dark caramel. Add the butter, whisk well, pour in the cream, then let it bubble for a minute before removing from the heat and whisking in the miso.
Set aside and, once it has cooled slightly, pour into a heatproof dish and leave to cool; you want it to be at pouring consistency, but not hot.
Now make the ganache. Heat the cream in the same pan until steaming. Put both chocolates in a large bowl, pour over the hot cream, set aside for a minute, then stir with a whisk, from the middle outwards, until melted and smooth. Pour into the cooled tart shell and set aside again for two minutes.
Drizzle the caramel thickly all over the ganache. Use a butter knife to drag the caramel through the ganache, then put in the fridge to set. The tart will keep for two to three days, but is best eaten as soon as the ganache has set.
• This article was amended on 30 January 2021 to correct the size of the tart tin and the units of measurement.
