Miso Chocolate Caramel Tart

· 1 min read
A slice of 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.
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Nadiah Zainal

About Nadiah Zainal

Chef & Pâtissier

Nadiah from CULCHA

@nadiah.me

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