Remixipe

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.

Miso Caramel Chocolate Tart