Miso caramel and chocolate tart recipe
 Sweet, sticky, salty and subtly umami, miso caramel makes a wonderful filling for a bran-based tart, topped with dark chocolate ganache. The hazelnuts in the base can be left out, simply replace with extra bran flakes. You will need a 20cm/8in tart tin. 100g/3½oz dark chocolate40g/1½oz unsalted butter30g/1oz roasted hazelnuts, lightly crushed90g/3¼oz bran flakes, lightly crushedpinch sea salt 100g/3½oz dark chocolate 40g/1½oz unsalted butter 30g/1oz roasted hazelnuts, lightly crushed 90g/3¼oz bran flakes, lightly crushed pinch sea salt 35g/1¼oz caster sugar7g/⅓oz unsalted butter65ml/2¼fl oz double cream1 tbsp white miso 35g/1¼oz caster sugar 7g/⅓oz unsalted butter 65ml/2¼fl oz double cream 1 tbsp white miso 200ml/7fl oz double cream60g/2¼oz milk chocolate90g/3¼oz dark chocolate 200ml/7fl oz double cream 60g/2¼oz milk chocolate 90g/3¼oz dark chocolate Method To make the tart case, melt the chocolate and butter together over a bain-marie (a heatproof bowl placed over a pan of simmering water), or in short bursts in the microwave. In a large bowl, mix together the hazelnuts, bran flakes and salt. Pour in the melted chocolate mixture and stir well.Press into a 20cm/8in tart tin, into the bottom, over the base and up the sides. It doesn’t matter if it doesn’t reach the very top of the tin, you want just enough to give you a good edge, roughly 2.5cm/1in deep. Place in the fridge to chill. To make the miso caramel, make a direct caramel. This is done by placing the saucepan over a medium heat, sprinkling in the sugar and letting it melt to a dark caramel. Do not stir the caramel with a wooden spoon as it melts, simply swirl around in the pan. Add the butter and whisk well to combine, then pour in the cream and let it bubble for a minute.Remove from the heat and whisk in the miso. Set aside for a few minutes.When the caramel has cooled slightly, pour it into a heatproof dish and allow to cool. It needs to be at pouring consistency, but not hot. To make the dark chocolate ganache, in the same pan that you’ve just poured the caramel from, add the cream and heat until steaming. Place both the chocolates into a large heatproof bowl and pour the hot cream over the chocolate. Let it sit before stirring with a whisk from the middle outwards until smooth. Pour into the cooled tart shell and let it sit for 2 minutes. To assemble, drizzle the miso caramel thickly all over the ganache. Use a butter knife to drag the caramel through the ganache to form swirls, then place in the fridge to set. This will keep in the fridge for 2–3 days, but is best eaten as soon as the ganache has set. To make the tart case, melt the chocolate and butter together over a bain-marie (a heatproof bowl placed over a pan of simmering water), or in short bursts in the microwave. To make the tart case, melt the chocolate and butter together over a bain-marie (a heatproof bowl placed over a pan of simmering water), or in short bursts in the microwave. In a large bowl, mix together the hazelnuts, bran flakes and salt. Pour in the melted chocolate mixture and stir well. In a large bowl, mix together the hazelnuts, bran flakes and salt. Pour in the melted chocolate mixture and stir well. Press into a 20cm/8in tart tin, into the bottom, over the base and up the sides. It doesn’t matter if it doesn’t reach the very top of the tin, you want just enough to give you a good edge, roughly 2.5cm/1in deep. Place in the fridge to chill. Press into a 20cm/8in tart tin, into the bottom, over the base and up the sides. It doesn’t matter if it doesn’t reach the very top of the tin, you want just enough to give you a good edge, roughly 2.5cm/1in deep. Place in the fridge to chill. To make the miso caramel, make a direct caramel. This is done by placing the saucepan over a medium heat, sprinkling in the sugar and letting it melt to a dark caramel. Do not stir the caramel with a wooden spoon as it melts, simply swirl around in the pan. Add the butter and whisk well to combine, then pour in the cream and let it bubble for a minute. To make the miso caramel, make a direct caramel. This is done by placing the saucepan over a medium heat, sprinkling in the sugar and letting it melt to a dark caramel. Do not stir the caramel with a wooden spoon as it melts, simply swirl around in the pan. Add the butter and whisk well to combine, then pour in the cream and let it bubble for a minute. Remove from the heat and whisk in the miso. Set aside for a few minutes. Remove from the heat and whisk in the miso. Set aside for a few minutes. When the caramel has cooled slightly, pour it into a heatproof dish and allow to cool. It needs to be at pouring consistency, but not hot. When the caramel has cooled slightly, pour it into a heatproof dish and allow to cool. It needs to be at pouring consistency, but not hot. To make the dark chocolate ganache, in the same pan that you’ve just poured the caramel from, add the cream and heat until steaming. To make the dark chocolate ganache, in the same pan that you’ve just poured the caramel from, add the cream and heat until steaming. Place both the chocolates into a large heatproof bowl and pour the hot cream over the chocolate. Let it sit before stirring with a whisk from the middle outwards until smooth. Pour into the cooled tart shell and let it sit for 2 minutes. Place both the chocolates into a large heatproof bowl and pour the hot cream over the chocolate. Let it sit before stirring with a whisk from the middle outwards until smooth. Pour into the cooled tart shell and let it sit for 2 minutes. To assemble, drizzle the miso caramel thickly all over the ganache. Use a butter knife to drag the caramel through the ganache to form swirls, then place in the fridge to set. To assemble, drizzle the miso caramel thickly all over the ganache. Use a butter knife to drag the caramel through the ganache to form swirls, then place in the fridge to set. This will keep in the fridge for 2–3 days, but is best eaten as soon as the ganache has set. This will keep in the fridge for 2–3 days, but is best eaten as soon as the ganache has set. Recipe tips If you are using an old tart tin or feel worried about it sticking to the base, line the base with a circle of parchment paper and grease the edges lightly with oil or butter. Make sure the base fully covers the tart case so there are no gaps. If you're struggling, crush the bran flakes further to fit in the gaps or drizzle in extra melted dark chocolate in those areas. Allow the base to fully chill before pouring in the ganache. This recipe is easily made gluten-free by using free-from bran flakes.