Salted Caramel, Miso and Chocolate Tart

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salted caramel, miso chocolate tart

This recipe uses ready-made caramel and a shop-bought pastry case, which means it’s assembled in just 18min (then left for an hour to cool in the fridge). You are then rewarded with a showstopper, dinner party worth dessert to serve to some very lucky guests! 

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Cal/Serv:
381

Makes:

8


servings

Prep Time:

0

hours

10

mins

Cook Time:

0

hours

8

mins

Total Time:

0

hours

18

mins

125
g

dark chocolate (70% solids), chopped

2
tbsp.

2tbsp double cream, plus extra to serve (optional)

1 1/2
tbsp.

white miso paste

1/4
tsp.

flaked sea salt, plus extra to sprinkle

215
g

sweet shortcrust pastry case, we used M&S

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  1.  Put the butter and chocolate in a medium heatproof bowl and set over a pan of barely simmering water. Lave to melt, stirring occasionally, until smooth. Remove from the heat and stir in the cream. Set aside to cool slightly.
  2. Meanwhile, in a medium bowl, mix the caramel, miso and sea salt until combined. 
  3. Put the pastry case on to a serving plate. Scrape the caramel mixture into the pastry case and smooth to level. Scrape the slightly cooled chocolate mixture on to the caramel and smooth to level. Chill for 1hr, until the chocolate has set.
  4. Sprinkle over a little more sea salt, if you like, and serve in slices with cream on the side (optional).

To store:

Chill for up to 2 days.

Per serving:

  • Calories: 381
  • Protein: 3g
  • Total fat: 21g
  • Saturates: 13g
  • Carbs: 46g
  • Total sugars: 35g
  • Fibre: 1g

    Grace is Good Housekeeping’s Digital Cookery Writer, serving up delicious food content and recipes online.

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