This decadent chocolate tart recipe has miso butterscotch which gives an umami depth of flavor, a little like salted caramel.
FOR THE PIE CRUST:
375g ready-rolled shortcrust pastry
FOR THE MISO BUTTERSCOTCH:
300ml double cream
75g unsalted butter
300g golden caster sugar
¾ tsp sea salt flakes, plus extra to garnish
1½ tbsp concentrated miso paste (we used Yutaka)
FOR THE CHOCOLATE GANACHE:
150ml double cream
150g dark chocolate, about 72% cocoa solids, chopped
TO MAKE THE MISO BUTTERSCOTCH:
First, make the miso butterscotch. Put the cream and butter in a small saucepan over medium heat and as soon as it starts to bubble, remove from the heat; set aside.
Put the sugar and 100ml water in a medium saucepan over a low heat and cook, stirring, until all the sugar has dissolved. Increase the heat and bring to the boil. Allow to bubble for 10-12 minutes without stirring, or until the mixture turns a deep caramel color. Remove from the heat and, working quickly, add the cream mixture, sea salt and miso, then whisk to combine. Return to the heat and cook for a further 8-10 minutes, stirring occasionally, until it starts to thicken; pour into a bowl, cool and chill for 2 hours.
FOR THE PIE CRUST:
Preheat the oven to 350°F (180°C). Line a 23cm diameter loose-based fluted tart tin (about 3cm deep) with the pastry. Trim the edges and prick the base with a fork. Chill in the fridge for at least 30 minutes. (The tart keeps in the fridge for up to 3 days, or can be frozen)
Line the pastry case with baking paper, fill with baking beans and bake for 15 minutes. Remove the paper and baking beans, then bake for a further 15 minutes, or until the pastry is cooked and slightly golden. Allow to cool in the tin. Pour the miso butterscotch into the tart shell and put in the fridge to chill for at least 2 hours, or until set.
TO MAKE THE CHOCOLATE GANACHE:
To make the chocolate ganache, put the cream in a small saucepan and bring to a boil. Put the chocolate in a bowl and pour in the hot cream. Leave to stand for a couple of minutes then stir until the chocolate has melted and the mixture is smooth and glossy.
Allow to cool for 5 minutes, or until slightly thickened. Carefully pour the chocolate ganache over the miso butterscotch layer and smooth the surface with a palette knife or the back of a spoon. Chill for 1-2 hours, or until set.
Before serving, bring to room temperature, dust the edges of the tart with cocoa and sprinkle on some sea salt flakes. Use a hot knife to cut into slices.