Miso Black Sesame Baked Chocolate Tart Recipe by Santy Coy
Cooking Instructions 1 hour 10 minutes 1 To make the black sesame seeds tart shell, blitz the black sesame seeds in the bowl of a food processor until they form a coarse powder. Add flour, cocoa powder, sugar and blitz it again. 2 Add the butter and puluse until the mixture resembles sand. The blitzing won’t take very long, so a few pulses will be enough. Finally, add the iced water and pulse until rough dough forms. 3 To line the tart, transfer the dough to a clean surface and shape it into a ball. Place the dough on top of an large sheet of baking paper and top with a similar sized piece of baking paper. Using a rolling pin, roll the dough out to a 3 mm thick circle. Flip the dough and remove the piece of baking paper, then carefully transfer the rolled dough to your 24 cm tart tin. 4 Using your fingers, carefully press the dough into the tin, then fold and press the overhanging edge of dough againts the edge of the tin to trim the edges of the dough. Once the tin is lined, carefully remove the cling wrap and dock the base with a fork. Chill for 1 hour, or until firm. 5 To bake the tart shell, preheat the oven to 180ºC. Prepare the chilled tart shell for blind baking by lining the inside with baking paper and filling it with baking beans or uncooked rice. Bake the tart for 35 minutes, then remove the beans or rice and bake for further 5 to 10 minutes, until lightly golden. 6 Meanwhile, prepare the chocolate custard by combining the cream, miso and vanilla in a small saucepan over medium heat. Place the chopped chocolate in a large heatproof bowl. Heat the cream for 4 minutes, or until steaming, them remove and pour over the chocolate. Cover the bowl with alluminium foil and let sit for 5 - 10 minutes, until the chocolate has completely melted. 7 Sit the chocolate mixture until smooth and set aside for 10 minutes to cool. Once cooled slightly, whisk in the eggs until smooth and pour into the baked tart shell. 8 Place the tart back into the oven for 15 minutes, or until the edges are set and the center is slightly jiggly. Remove from the ovem and cool for 1 hour or until cooled completely. 9 To make the glaze, bring a small saucepan of water to a boil, the reduce to a simmer. In a heatproof bowl slightly larger than the saucepan, combine the chocolate, cream, water and glucose. Place the bowl over the saucepan and heat gently for 5 minutes, stirring occasionally, until the chocolate has completely melted. 10 Remove from the heat and pour over the cooled tart. Gently tilt the tar to cover the surface and let sit for 15 minutes. 11 To create a swirled ganache pattern, place the tart on a turntable. While spinning, use a small offset spatula to create a swirl. Starting at the edge and working inward. Set the tart aside for 1 hour at room temperature to set. Decorate with tart with roasted black sesame seeds and sea salt. 12 Enjoy at room temperature for a silky smooth chocolate tart, or place it in the fridge for a fudgier texture. Store the tart in an airtight container on the fridge for up to 4 days. 13 Enjoy 1 To make the black sesame seeds tart shell, blitz the black sesame seeds in the bowl of a food processor until they form a coarse powder. Add flour, cocoa powder, sugar and blitz it again. 1 To make the black sesame seeds tart shell, blitz the black sesame seeds in the bowl of a food processor until they form a coarse powder. Add flour, cocoa powder, sugar and blitz it again. 2 Add the butter and puluse until the mixture resembles sand. The blitzing won’t take very long, so a few pulses will be enough. Finally, add the iced water and pulse until rough dough forms. 2 Add the butter and puluse until the mixture resembles sand. The blitzing won’t take very long, so a few pulses will be enough. Finally, add the iced water and pulse until rough dough forms. 3 To line the tart, transfer the dough to a clean surface and shape it into a ball. Place the dough on top of an large sheet of baking paper and top with a similar sized piece of baking paper. Using a rolling pin, roll the dough out to a 3 mm thick circle. Flip the dough and remove the piece of baking paper, then carefully transfer the rolled dough to your 24 cm tart tin. 3 To line the tart, transfer the dough to a clean surface and shape it into a ball. Place the dough on top of an large sheet of baking paper and top with a similar sized piece of baking paper. Using a rolling pin, roll the dough out to a 3 mm thick circle. Flip the dough and remove the piece of baking paper, then carefully transfer the rolled dough to your 24 cm tart tin. 4 Using your fingers, carefully press the dough into the tin, then fold and press the overhanging edge of dough againts the edge of the tin to trim the edges of the dough. Once the tin is lined, carefully remove the cling wrap and dock the base with a fork. Chill for 1 hour, or until firm. 4 Using your fingers, carefully press the dough into the tin, then fold and press the overhanging edge of dough againts the edge of the tin to trim the edges of the dough. Once the tin is lined, carefully remove the cling wrap and dock the base with a fork. Chill for 1 hour, or until firm. 5 To bake the tart shell, preheat the oven to 180ºC. Prepare the chilled tart shell for blind baking by lining the inside with baking paper and filling it with baking beans or uncooked rice. Bake the tart for 35 minutes, then remove the beans or rice and bake for further 5 to 10 minutes, until lightly golden. 5 To bake the tart shell, preheat the oven to 180ºC. Prepare the chilled tart shell for blind baking by lining the inside with baking paper and filling it with baking beans or uncooked rice. Bake the tart for 35 minutes, then remove the beans or rice and bake for further 5 to 10 minutes, until lightly golden. 6 Meanwhile, prepare the chocolate custard by combining the cream, miso and vanilla in a small saucepan over medium heat. Place the chopped chocolate in a large heatproof bowl. Heat the cream for 4 minutes, or until steaming, them remove and pour over the chocolate. Cover the bowl with alluminium foil and let sit for 5 - 10 minutes, until the chocolate has completely melted. 6 Meanwhile, prepare the chocolate custard by combining the cream, miso and vanilla in a small saucepan over medium heat. Place the chopped chocolate in a large heatproof bowl. Heat the cream for 4 minutes, or until steaming, them remove and pour over the chocolate. Cover the bowl with alluminium foil and let sit for 5 - 10 minutes, until the chocolate has completely melted. 7 Sit the chocolate mixture until smooth and set aside for 10 minutes to cool. Once cooled slightly, whisk in the eggs until smooth and pour into the baked tart shell. 7 Sit the chocolate mixture until smooth and set aside for 10 minutes to cool. Once cooled slightly, whisk in the eggs until smooth and pour into the baked tart shell. 8 Place the tart back into the oven for 15 minutes, or until the edges are set and the center is slightly jiggly. Remove from the ovem and cool for 1 hour or until cooled completely. 8 Place the tart back into the oven for 15 minutes, or until the edges are set and the center is slightly jiggly. Remove from the ovem and cool for 1 hour or until cooled completely. 9 To make the glaze, bring a small saucepan of water to a boil, the reduce to a simmer. In a heatproof bowl slightly larger than the saucepan, combine the chocolate, cream, water and glucose. Place the bowl over the saucepan and heat gently for 5 minutes, stirring occasionally, until the chocolate has completely melted. 9 To make the glaze, bring a small saucepan of water to a boil, the reduce to a simmer. In a heatproof bowl slightly larger than the saucepan, combine the chocolate, cream, water and glucose. Place the bowl over the saucepan and heat gently for 5 minutes, stirring occasionally, until the chocolate has completely melted. 10 Remove from the heat and pour over the cooled tart. Gently tilt the tar to cover the surface and let sit for 15 minutes. 10 Remove from the heat and pour over the cooled tart. Gently tilt the tar to cover the surface and let sit for 15 minutes. 11 To create a swirled ganache pattern, place the tart on a turntable. While spinning, use a small offset spatula to create a swirl. Starting at the edge and working inward. Set the tart aside for 1 hour at room temperature to set. Decorate with tart with roasted black sesame seeds and sea salt. 11 To create a swirled ganache pattern, place the tart on a turntable. While spinning, use a small offset spatula to create a swirl. Starting at the edge and working inward. Set the tart aside for 1 hour at room temperature to set. Decorate with tart with roasted black sesame seeds and sea salt. 12 Enjoy at room temperature for a silky smooth chocolate tart, or place it in the fridge for a fudgier texture. Store the tart in an airtight container on the fridge for up to 4 days. 12 Enjoy at room temperature for a silky smooth chocolate tart, or place it in the fridge for a fudgier texture. Store the tart in an airtight container on the fridge for up to 4 days. 13 Enjoy 13 Enjoy More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crispy Fluffy Pancakes Nuna’s Fluffy Cinnamon Rolls with Homemade Cream Cheese Frosting Fennel Salad Oyster Mushroom Birria Tacos Ice Cream with Olive Oil and Dates Crispy Fluffy Pancakes Nuna’s Fluffy Cinnamon Rolls with Homemade Cream Cheese Frosting Fennel Salad Oyster Mushroom Birria Tacos Ice Cream with Olive Oil and Dates Baked Chicken ❦ Garden cress milk Raw papaya Sambharo with a kick Sprout Salad with carrots cucumber tomatoes Easy Open faced Avocado 🥑 Caprese-10 Minutes Power Appetiser 🥖 Avocado Panna Cotta Nuna’s Fluffy Cinnamon Rolls with Homemade Cream Cheese Frosting Makhana laddu California Farm Dried Meat Wrapped Melon Tapas Elote Recién Casado Baked Chicken ❦ Garden cress milk Raw papaya Sambharo with a kick Sprout Salad with carrots cucumber tomatoes Easy Open faced Avocado 🥑 Caprese-10 Minutes Power Appetiser 🥖 Avocado Panna Cotta Nuna’s Fluffy Cinnamon Rolls with Homemade Cream Cheese Frosting Makhana laddu California Farm Dried Meat Wrapped Melon Tapas Elote Recién Casado