for 12 pieces

Ganache

100 g	dark chocolate, finely chopped
1 dl	full cream
½ tsp	miso paste

Dough

150 g	half-white flour
1 ½ tbsp	cocoa powder
50 g	sugar
60 g	butter, cold, cut into pieces
1 tsp	miso paste
1	egg, beaten

To shape

a little

white flour

Caramel

100 g	sugar
1 tbsp	water
25 g	butter, cold, cut into pieces
1 tsp	miso paste
½ dl	full cream

Tart

1 dl	full cream
20 g	hazelnuts, coarsely chopped
a little	cocoa powder, to dust

How it's done

Ganache

Place the chocolate in a bowl. Bring the cream to the boil in a pan. Add the miso, stir until smooth, pour over the chocolate, whisk until smooth, then leave to cool, cover and chill for at least 2 hrs.

Dough

Mix the flour, cocoa powder and sugar in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the miso paste and egg, mix quickly to create a soft dough (do not knead), flatten, cover and chill for approx. 30 mins.

To shape

On a lightly floured surface, roll the dough out into a rectangle of approx. 15 x 35 cm, transfer to the prepared tray. Press down well around the edges and prick the pastry base firmly with a fork.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven and leave to cool in the tin.

Caramel

Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, shaking the pan occasionally, until a golden brown caramel has formed. Remove the pan from the heat. Add the butter and miso, melt. Add the cream, cover and simmer for approx. 3 mins., allow to cool slightly. Spread the caramel over the tart base, leave to cool, then chill for approx. 30 mins.

Tart

Mix the cold ganache using the whisk on a mixer for approx. 1 min. Pour in the cream, beat until stiff. Remove the tart from the tin, arrange on a cake stand. Transfer the chocolate mixture to a piping bag with a smooth nozzle (approx. 14 mm in diameter) and pipe dots onto the caramel. Sprinkle with hazelnuts, dust with cocoa powder.

Show complete recipe