Miso Chocolate Tart with Sesame Chocolate Biscuit Base
Neither the miso nor the sesame seeds in this dish overwhelm this chocolate tart.
Miso is a fermented soybean paste, which sounds pretty horrible, but tastes pretty amazing.
In savoury dishes and even sweet things, like this Miso Chocolate Tart with Sesame Chocolate Biscuit Base, it adds a unique umami taste.
When added to some sweet things such as dark chocolate, the miso flavour sits behind it balancing out the flavour profile and making it taste rich and decadent.
The sesame seeds, well they give a nutty profile. Add everything together, and whats on the plate is a chocolate tart with a lot of extra va voom.
Go on, give it a go and enjoy your sweet life!
Rich and decadent
What You Need
Biscuit Base
120g Bourbon Biscuits – Finely Ground – See Tip Box
160g Butter – Melted
60g Castor Sugar
70g Sesame Seeds
Press the crumbs firmly on the bottom and up the sides of the tin
Filling & Decoration
400g Dark Chocolate – Finely Chopped
600ml Double Cream
3 Tbsp White Miso
20g Sesame Seeds
Pour the hot cream and iso mix on top of the chopped chocolate
How It’s Done
Biscuit Case
Heat the oven to 180c
Melt the butter – See tip Box
Place the bourbon biscuits, sesame seeds and castor sugar into a food processor and blitz until they resemble very fine breadcrumbs
Tip the crumbs into a bowl and add the melted butter
Mix really well until all the crumbs are completely coated in the melted butter
Spend some time pressing the bread crumbs into a fluted loose bottomed tart tin - about 20cm
Make sure the biscuit crumbs are an even layer and covering all of the bottom and sides of the tin
Place the tin onto an oven tray and into the hot oven to bake for 12-15 minutes – See Tip Box
Remove from the oven and let it cool completely before using
One slice or two?
Filling
Place the chopped chocolate into a heatproof bowl
Place the double cream and white miso paste into a saucepan and heat slowly, until just before boiling point
Give it a stir to mix in the miso
Pour the hot cream over the chopped chocolate an let it sit for about 2 minutes
After the time is up, mix the chocolate so that it melts together with the cream, the miso and what’s left is a thick and glossy ganache
Pour the chocolate and miso ganache into the cooled tart case.
Pour the chocolate mixture into the cold biscuit case
Give the tin a gentle shake so that the ganache is even and smooth.
Let the tart sit for 5 minutes and then sprinkle sesame seeds around the outside of the tart
Sprinkle sesame seeds around the edge of the tart
Place the tart in the fridge for at least 4 hours (preferably overnight) before removing from the tin
When ready to serve, gently push up on the edges of the loose bottom until the tart loosens all the way around.
Before serving, let the tart sit at room temperature for around 25 minutes.
Use a large sharp knife, dipped in hot water and then dried, to slice the tart – See Tip Box
Any dribbles are a perf for the cook!
Tip Box
Bourbon Biscuits – I used chocolate bourbon biscuits to make the crumb base, but if they aren’t available, use chocolate digestives or even a plain biscuit.
Melt Butter – 1) I melted the butter in the microwave, but it’s also possible to melt the butter in a saucepan over a low heat
2) When melting the butter, make sure it doesn’t bubble or over heat.
Put on to an oven tray – Placing the tart tin onto an oven tray when baking the base, stops any of the butter drizzling onto the oven
Slice the tart – Slicing the tart is much easier using a warm , dry sharp knife.
The perfect chocolate tart
