Miso Caramel Chocolate Tart

“A decadent dessert with a bold twist, where rich chocolate meets savory-sweet miso caramel.”
Thomy

The Story Behind Chocolate Tart

The chocolate tart has a rich history rooted in the evolution of pastry-making in medieval Europe, where tarts became a symbol of culinary refinement. By the 17th century, chocolate—a once-exclusive ingredient brought from the Americas—became a luxurious addition to European desserts, solidifying the chocolate tart as an indulgent favorite. Over time, it has remained a classic, loved for its perfect pairing of buttery crusts with silky chocolate fillings.

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About the Recipe

This recipe honors the classic chocolate tart while introducing bold, modern flavors. The creamy layer of miso-infused caramel adds a savory-sweet depth inspired by Japanese cuisine, complementing the smooth dark chocolate ganache. Topped with flaky sea salt, each bite balances sweetness, umami, and richness, creating a fresh twist on this timeless dessert.t a standout centerpiece.

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Ingredients

For the Tart Crust:

• 200g all-purpose flour
• 100g cold butter, cubed
• 50g sugar
• 1 egg yolk
• 1-2 tbsp cold water

For the Miso Caramel:

• 100g sugar
• 60ml water
• 100ml heavy cream
• 1 tbsp white miso
• 30g unsalted butter

For the Chocolate Ganache:

• 200g dark chocolate (70% cocoa, finely chopped)
• 150ml heavy cream

For Garnish:

• Flaky sea salt

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Instructions

1. Make the Tart Crust

1. In a large bowl, mix flour and sugar. Rub in the cold butter with your fingertips until the mixture resembles breadcrumbs.
2. Add the egg yolk and cold water, one tablespoon at a time, mixing until the dough comes together.
3. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. Roll out the dough on a floured surface and press it into a tart tin. Trim the edges and chill for another 15 minutes.
5. Preheat the oven to 180°C (350°F). Prick the crust with a fork, line with parchment paper, and fill with baking weights. Bake for 15 minutes, remove the weights, and bake for another 10 minutes or until golden. Let cool completely.

2. Prepare the Miso Caramel

1. In a saucepan, combine sugar and water over medium heat. Cook without stirring until it turns a deep amber color.
2. Remove from heat and carefully whisk in heavy cream (it will bubble vigorously).
3. Stir in white miso and unsalted butter until smooth. Let cool slightly before pouring into the tart shell. Chill in the refrigerator for 30 minutes.

3. Make the Chocolate Ganache

1. Heat heavy cream in a saucepan until steaming but not boiling.
2. Pour over the dark chocolate in a bowl and let sit for 2 minutes. Stir until smooth and glossy.
3. Pour the ganache over the chilled miso caramel layer and smooth the top. Chill the tart for at least 2 hours to set.

4. Garnish and Serve

1. Sprinkle the tart with flaky sea salt before serving for an elegant finish.

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Thomy Twist

The addition of white miso creates a savory depth that contrasts beautifully with the sweetness of the caramel and the richness of the dark chocolate ganache. The sprinkle of flaky sea salt ties all the flavors together, making every bite a perfectly balanced indulgence.

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Elevate the Experience

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Why You’ll Love This

This Miso Caramel Chocolate Tart is a showstopper dessert that combines luxury and creativity. The interplay of sweet, salty, and umami flavors makes it an unforgettable treat, perfect for impressing guests or indulging yourself on special occasions.