Miso Caramel & Chocolate Tart by @ravneeteats

45 min
Hard

8 servings

🍫

100 g

Dark Chocolate

🧈

40 g

Butter

🌰

30 g

Roasted Hazelnuts

🥣

90 g

Bran Flakes

🧂

0.3 g

Sea Salt

🍬

35 g

Sugar

🧈

7 g

Butter

🥛

65 ml

Double Cream

🍜

15 ml

White Miso

🥛

200 ml

Double Cream

🍫

60 g

Milk Chocolate

🍫

90 g

Dark Chocolate

Preparation Steps

  1. Step 1/15

    Finely chop 100 g dark chocolate and melt it with 40 g butter until smooth.

    dark chocolate
    butter
    🍲saucepan
    🥄spatula
    🔪knife

  2. Step 2/15

    Mix the melted chocolate mixture with 30 g roasted hazelnuts, 90 g bran flakes, and a pinch of sea salt.

    roasted hazelnuts
    bran flakes
    sea salt
    🥣mixing bowl
    🥄spatula

  3. Step 3/15

    Press the crumb mixture firmly into the tart tin to form an even base and sides.

    🥧tart tin
    🥄spatula

  4. Step 4/15

    Chill the tart case in the refrigerator until firm, about 20 minutes.

    🥧tart tin

  5. Step 5/15

    Heat 35 g sugar in a saucepan until it melts into an amber caramel.

    sugar
    🍲saucepan
    🥄spatula

  6. Step 6/15

    Whisk 7 g butter into the caramel, then gradually whisk in 65 ml double cream.

    butter
    double cream
    🍲saucepan
    🍥whisk

  7. Step 7/15

    Remove the caramel from the heat and stir in 1 tablespoon white miso.

    white miso
    🍲saucepan
    🥄spatula

  8. Step 8/15

    Transfer the miso caramel to a bowl and let it cool until thickened but pourable.

    🥣mixing bowl
    🥄spatula

  9. Step 9/15

    Finely chop 60 g milk chocolate and 90 g dark chocolate, then place them in a heatproof mixing bowl.

    milk chocolate
    dark chocolate
    🔪knife
    🥣mixing bowl

  10. Step 10/15

    Heat 200 ml double cream in a saucepan until steaming and just beginning to simmer.

    double cream
    🍲saucepan
    🧪measuring jug

  11. Step 11/15

    Pour the hot cream over the chopped chocolates and let it stand for 1 minute.

    🥣mixing bowl

  12. Step 12/15

    Stir the ganache gently until all chocolate is melted and the mixture is glossy.

    🥣mixing bowl
    🥄spatula

  13. Step 13/15

    Pour the chocolate ganache into the chilled tart case and level the surface.

    🥧tart tin
    🥣mixing bowl
    🥄spatula

  14. Step 14/15

    Drizzle the cooled miso caramel over the ganache and swirl it with a knife.

    🥧tart tin
    🔪knife
    🥣mixing bowl

  15. Step 15/15

    Refrigerate the tart until the ganache is set, about 2 hours, then slice and serve.

    🥧tart tin
    🔪knife

Composition

Ingredients

Types

Chocolate, Dairy, Nuts, Cereal, Seasoning, Sweetener, Fermented seasoning

Ingredients

Dark chocolate, Butter, Roasted hazelnuts, Bran flakes, Sea salt, Sugar, Double cream, White miso, Milk chocolate

Allergens

Milk, Tree nuts, Gluten, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

515 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 46g, Sugars: 34g, Fat: 35g, Saturated fat: 20g, Fiber: 5g, Salt: 0.45g

Nutritional Information

Minerals

Calcium: 95mg, Iron: 2.8mg, Potassium: 240mg, Sodium: 180mg, Magnesium: 55mg

Vitamins

Vitamin A: 185mcg, Vitamin E: 1.5mg, Vitamin B12: 0.5mcg, Vitamin D: 0.6mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

15 minutes

Overall

45 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

tart tin, mixing bowl, spatula, whisk, saucepan, knife, measuring jug

Appliances

refrigerator, stovetop

Type

Type

Type Of Dish

Dessert, Tart

Occasions

Dinner party, Celebration, Holiday, Weekend baking

Origin

Source

Platform

instagram

Original Creator

@ravneeteats

Origin

Cuisine

Fusion, Japanese-inspired, European

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Creamy, Silky, Crunchy, Firm, Smooth

Flavors

Chocolatey, Sweet, Salty, Umami, Nutty, Caramelized, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep away from direct sunlight,Do not leave out longer because of the dairy ganache), fridge : 2-3 days (Store in an airtight container,Keep chilled at or below 4°C,Bring to room temperature for 10-15 minutes before serving), freezer : 1 month (Wrap tightly before freezing,Freeze without garnish if possible,Thaw overnight in the refrigerator)