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Miso-caramel chocolate tart

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  • Vegetarian
  • Seafood free
  • Shellfish free

Indulge in chocolate and caramel heaven with this miso-caramel chocolate tart. Serve with sesame snaps and matcha powder for an impressive finish.

  • Serves12
  • Cook time1 hour
  • Prep time15 minutes, + cooling, 45 mins resting & 2 hours chilling time
Miso-caramel chocolate tart


  • 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

Nutritional information

Per serve: Energy: 1381kJ/330 Cals (16%), Protein: 6g (12%), Fat: 21g (30%), Sat fat: 13g (54%), Carb: 30g (10%), Sugar: 18g (20%), Fibre: 1g (3%), Sodium: 209mg (10%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.