Miso-caramel chocolate tart

STEP 1

To make the chocolate pastry, place the flour, icing sugar, cocoa powder and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add egg yolk and water and process until the dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 15 mins to rest.

STEP 2

Lightly grease a 10cm x 35cm (base measurement) fluted rectangular tart tin with removable base. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line the prepared tin with the pastry and use a small sharp knife to trim the edges. Place in the fridge for 30 mins to rest.

STEP 3

Preheat oven to 200°C. Line the pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove paper and weights or rice and bake for a further 10 mins or until pastry is dry to the touch. Set aside to cool.

STEP 4

Combine dulce de leche, miso and salt in a bowl. Spread over the base of the tart and place in the fridge to chill.

STEP 5

Reduce oven to 170°C. Whisk the eggs in a medium heatproof bowl. Place cream and milk in a small saucepan over medium heat. Cook for 1-2 mins or until the mixture just comes to a simmer. Carefully pour cream mixture over the egg in the bowl and whisk to combine. Return cream mixture to the saucepan. Place over low heat and cook, stirring, for 5 mins or until the mixture thickens and coats the back of a spoon. Remove from heat. Stir in the chocolate.

STEP 6

Pour chocolate mixture over the dulce de leche mixture. Place tart on a baking tray and bake for 25-30 mins or until just set with a slight wobble in centre. Set aside at room temperature to cool. Chill for 2 hours.

STEP 7

Transfer the tart to a serving platter and cut into slices to serve.