Miso-caramel chocolate tart
Indulge in chocolate and caramel heaven with this miso-caramel chocolate tart. Serve with sesame snaps and matcha powder for an impressive finish.
Note: + cooling, 45 mins resting & 2 hours chilling time
- 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
- 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
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.
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.
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.
Combine dulce de leche, miso and salt in a bowl. Spread over the base of the tart and place in the fridge to chill.
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.
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.
Transfer the tart to a serving platter and cut into slices to serve.