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Miso caramel and chocolate tart

Updated: May 24

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 - you need all of it). 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.



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


  • Start with the tart case. Melt the chocolate and butter together over a bain-marie or in short bursts in the microwave.

  • In a large bowl, mix together the hazelnuts, bran flakes and salt. Pour in the melted chocolate mixture and stir well.

  • Press into a 20cm (8in) tart tin, into the bottom and up the sides. It doesn’t matter if it doesn’t reach the very top of the tin, you want just enough to give you a good edge of roughly 2.5cm (1in) deep. Place in the fridge to chill.

  • For the miso caramel, make a direct caramel in a saucepan by placing it over a medium heat, sprinkling in the sugar and letting it melt to a dark caramel. Add the butter and whisk well, then pour in the cream and let it bubble for a minute.

  • Remove from the heat and whisk in the miso. Set aside for a few minutes. When it has cooled slightly, pour it into a heatproof dish and allow to cool. We want it to be at pouring consistency but not hot.

  • To make the ganache, in the same pan that you’ve just poured the caramel from, add the cream and heat until steaming.

  • Place both the chocolates into a large heatproof bowl and pour over the hot cream. Let it sit before stirring with a whisk from the middle outwards until smooth. Pour into the cooled tart shell and let it sit for 2 minutes.

  • Take the miso caramel and drizzle thickly all over the ganache. Use a butter knife to drag the caramel through the ganache to form swirls, then place in the fridge to set.

  • This will keep in the fridge for 2–3 days, but is best eaten as soon as the ganache has set.

Tip:

If you are using an old tart tin or feel worried about it sticking to the base, line the base with a circle of parchment paper and grease the edges lightly with oil or butter.


The hazelnuts in the base can be left out, simply replace with extra bran flakes.


Make sure the base fully covers the tart case, we don't want any gaps! If you're struggling, crush the bran flakes further to fit in the gaps or drizzle in extra melted dark chocolate in those areas. Allow the base to fully chill before pouring in the ganache.


Recipe originally written for The Guardian and can also be found in Sugar, I Love You.