Miso Caramel + Chocolate Tart by @ravneeteats

35 min
Medium

8 servings

🍫

100 g

Dark Chocolate

🧈

47 g

Unsalted Butter

🌰

30 g

Roasted Hazelnuts

🥣

90 g

Bran Flakes

🧂

0.3 g

Sea Salt

🍬

35 g

Caster Sugar

🧈

7 g

Unsalted Butter

🥛

270 ml

Double Cream

🍜

15 ml

White Miso

🥛

200 ml

Double Cream

🍫

60 g

Milk Chocolate

🍫

90 g

Dark Chocolate

🧂

Sea Salt

Preparation Steps

  1. Step 1/18

    Lightly crush the roasted hazelnuts and bran flakes, keeping some texture for a crunchy tart shell.

    roasted hazelnuts
    bran flakes
    🥣mixing bowl
    🥄spatula

  2. Step 2/18

    Melt 100 g dark chocolate with 40 g unsalted butter in short microwave bursts, stirring until smooth.

    dark chocolate
    unsalted butter
    🥣mixing bowl
    🥄spatula

  3. Step 3/18

    Stir the crushed hazelnuts, bran flakes, and a pinch of sea salt into the melted chocolate mixture.

    roasted hazelnuts
    bran flakes
    sea salt
    🥣mixing bowl
    🥄spatula

  4. Step 4/18

    Press the chocolate crumb mixture firmly across the base and up the sides of the 20 cm tart tin.

    🥧20 cm tart tin
    🥄spatula

  5. Step 5/18

    Chill the tart shell in the refrigerator until firm, for about 15 minutes.

    🥧20 cm tart tin

  6. Step 6/18

    Heat 35 g caster sugar in a small saucepan over medium heat until it melts into a dark amber caramel.

    caster sugar
    🍲small saucepan

  7. Step 7/18

    Whisk 7 g unsalted butter into the hot caramel until fully incorporated.

    unsalted butter
    🍲small saucepan
    🥄whisk

  8. Step 8/18

    Gradually whisk 65 ml double cream into the caramel, taking care as it will bubble vigorously.

    double cream
    🍲small saucepan
    🥄whisk
    🥛measuring jug

  9. Step 9/18

    Simmer the caramel for 1 minute, then whisk in 1 tbsp white miso until smooth.

    white miso
    🍲small saucepan
    🥄whisk

  10. Step 10/18

    Remove the miso caramel from the heat and leave it to cool slightly while making the ganache.

    🍲small saucepan

  11. Step 11/18

    Place 60 g milk chocolate and 90 g dark chocolate in a heatproof mixing bowl.

    milk chocolate
    dark chocolate
    🥣mixing bowl

  12. Step 12/18

    Heat 200 ml double cream in a small saucepan until steaming but not boiling.

    double cream
    🍲small saucepan
    🥛measuring jug

  13. Step 13/18

    Pour the hot cream over the chocolates and leave it undisturbed for 1 minute.

    🥣mixing bowl

  14. Step 14/18

    Whisk the chocolate and cream mixture until a smooth, glossy ganache forms.

    🥣mixing bowl
    🥄whisk

  15. Step 15/18

    Pour the ganache into the chilled tart shell and spread it into an even layer.

    🥧20 cm tart tin
    🥄spatula

  16. Step 16/18

    Spoon the cooled miso caramel over the ganache, then swirl the layers with a knife.

    🥧20 cm tart tin
    🔪knife

  17. Step 17/18

    Chill the tart until the filling is completely set, for about 2 hours.

    🥧20 cm tart tin

  18. Step 18/18

    Serve the tart cold from the refrigerator and finish with an additional pinch of sea salt.

    sea salt
    🔪knife

Composition

Ingredients

Types

Sweeteners, Dairy, Nuts, Cereals, Seasonings, Condiments, Fermented foods

Ingredients

Dark chocolate, Unsalted butter, Roasted hazelnuts, Bran flakes, Sea salt, Caster sugar, Double cream, White miso, Milk chocolate

Allergens

Milk, Tree nuts, Gluten, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

735 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 58g, Sugars: 46g, Fat: 53g, Saturated fat: 30g, Fiber: 5g, Sodium: 260mg

Nutritional Information

Minerals

Calcium: 155mg, Iron: 3.2mg, Potassium: 390mg, Sodium: 260mg, Magnesium: 78mg

Vitamins

Vitamin A: 285µg, Vitamin D: 1.1µg, Vitamin E: 2.4mg, Vitamin B12: 0.7µg

Preparation

Time Information

Preparation

30 minutes

Cooking

5 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

18 steps

Equipments

Utensils

20 cm tart tin, mixing bowl, small saucepan, whisk, spatula, knife, measuring jug

Appliances

microwave, refrigerator, stovetop

Type

Type

Type Of Dish

Dessert, Tart

Occasions

Dinner party, Celebration, Holiday

Origin

Source

Platform

instagram

Original Creator

@ravneeteats

Origin

Cuisine

British, Japanese-inspired, Fusion

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Crunchy, Creamy, Silky, Firm, Sticky

Flavors

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

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Avoid direct sunlight,Do not leave out longer because the filling contains double cream), fridge : 3 days (Store in an airtight container or cover the tart tin,Keep at or below 4°C,Serve chilled), freezer : 30 days (Wrap slices tightly in plastic wrap and place in an airtight container,Thaw overnight in the refrigerator,Add final sea salt after thawing)