Name: Miso Caramel Chocolate Tart
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 10
Ingredients: 1 1/4 cups all-purpose flour; 1/4 cup cocoa powder; 1/4 cup powdered sugar; 1/2 tsp salt; 1/2 cup unsalted butter (cold, cubed); 1 egg yolk; 2 tbsp ice water; 3/4 cup granulated sugar; 1/4 cup water; 1/2 cup heavy cream (warmed); 3 tbsp unsalted butter; 2 tbsp white miso paste; 8 oz dark chocolate (chopped); 3/4 cup heavy cream; 1 tbsp unsalted butter

Ngā Kai

Serves 10

Crust

1 1/4 cups

all-purpose flour

1/4 cup

cocoa powder

1/4 cup

powdered sugar

1/2 tsp~

salt

1/2 cup~

unsalted buttercold, cubed

egg yolk

2 tbsp

ice water

Miso Caramel

3/4 cup

granulated sugar

1/4 cup

water

1/2 cup

heavy creamwarmed

3 tbsp~

unsalted butter

2 tbsp

white miso paste

Chocolate Ganache

8 oz

dark chocolatechopped

3/4 cup

heavy cream

1 tbsp~

unsalted butter

Add all to list (10 servings)

Oranga Kai

Nutrition per serving

Estimated

Calories	488kcal
Protein	5g
Carbohydrates	44g
of which sugars	29g
Fat	34g
Fibre	3g

Estimated from the USDA database using AI ingredient matching. Actual nutritional values will vary.

Allergens

EggsGlutenMilkSoy

Informational only — based on ingredient data. Does not account for cross-contamination.

Tikanga

Pulse flour, cocoa, powdered sugar, and salt in a food processor. Add cold butter and pulse until mixture resembles coarse crumbs.
Add egg yolk and ice water, pulse until dough just comes together.
Press dough into a 9-inch tart pan with removable bottom, prick all over with a fork, and freeze for 30 minutes.
Preheat oven to 375°F. Line frozen crust with parchment and fill with pie weights or dried beans.
Bake for 20 minutes, remove weights and parchment, then bake another 10 minutes until dry. Cool completely.
For caramel, combine sugar and water in a saucepan over medium-high heat. Cook without stirring until amber, about 8-10 minutes.
Remove from heat and carefully whisk in warm cream (it will bubble violently).
Stir in butter and miso until smooth, then pour into cooled tart shell. Refrigerate for 1 hour.
Place chopped chocolate in a bowl. Heat cream until just simmering, pour over chocolate and let sit 2 minutes.
Stir until smooth, then stir in butter. Pour ganache over set caramel layer.
Refrigerate tart for at least 3 hours or overnight. Let sit at room temperature 15 minutes before slicing.

Ngā Kai

Oranga Kai

Nutrition per serving

Allergens

Tikanga

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Miso Caramel Chocolate Tart