Miso Chocolate Caramel Tart

Ingredients

Sweet Pastry Tart Shell

• 160g Flour
• 20g Ground almonds
• 50g Icing sugar
• A pinch of Salt
• 100g Butter, cold and diced
• 35g Egg

Miso Caramel

• 100g Sugar
• 20g Water
• 50g Cream
• 65g Butter
• 40g Miso

Chocolate Ganache

• 40g Dark Chocolate
• 55g Milk Chocolate
• 95g Cream

Instructions

Sweet Pastry Tart Shell

1. Mix flour, ground almonds, icing sugar and salt in a bowl.
2. Rub cold butter with dry ingredients until it resembles a crumble.
3. Mix in egg and knead dough until it just combines.
4. Roll between two sheets of parchment. Cut to size.
5. Line the pastry over the top of a ceramic bowl/plate.
6. Cook for 20-25 minutes at 170ºC. Cool.

Miso Caramel

1. Place water and sugar in a pot. Cook on high until a caramel is formed.
2. Deglaze with hot cream, butter and miso.
3. Cool in fridge. Once cooled, spread over the tart shell.

Chocolate Ganache

1. Bring cream to a boil. Pour over chopped dark and milk chocolate. Emulsify.
2. Pour over the caramel layer.