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Method
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.
Recipe tip
Serve with crumbled sesame snaps and a sprinkle of matcha powder.
Prep time15 mins15 minutes, + cooling, 45 mins resting & 2 hours chilling time
+ cooling, 45 mins resting & 2 hours chilling time
Ingredients
3/4 cup (100g) Coles Bake & Create Caramel Dulce de Leche
1 tbs miso paste
1/2 tsp sea salt flakes
2 Coles Australian Free Range Eggs
150ml Coles Thickened Cream
100ml milk
200g dark chocolate, melted, cooled
Chocolate pastry
1 cup (150g) plain flour
1/2 cup (80g) icing sugar
1/3 cup (35g) cocoa powder
100g unsalted butter, chilled, chopped
1 Coles Australian Free Range Egg yolk
2 tbs iced water
Description
Indulge in chocolate and caramel heaven with this miso-caramel chocolate tart. Serve with sesame snaps and matcha powder for an impressive finish.
Method
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.
