This miso caramel and chocolate tart with a crunchy cereal base recipe is an extract from Sugar, I Love You by Ravneet Gill (£20, Pavilion Books). Ravneet says: “Using a mix of cereal and melted chocolate for the base of a tart brings out my inner child. The base here is so madly addictive that it’s quite hard not to eat it before pressing it into the tart case. (Perhaps it’s better to make a double batch of the base so you can do just that.) The use of a swirled-through miso caramel means that you don’t need to sprinkle sea salt flakes on top.”
- Total time 1 hours
- Note + setting + chilling
- Difficulty Easy
- dark chocolate 100g, chopped
- unsalted butter 40g, melted
- roasted hazelnuts 30g, lightly crushed
- bran flake cereal 90g, lightly crushed
- sea salt flakes a pinch
- caster sugar 35g
- unsalted butter ½ tbsp
- double cream 65ml
- white miso paste 1 tbsp
- double cream 200g
- milk chocolate 60g, chopped
- dark chocolate 90g, chopped
Start with the tart case. Melt together the chocolate and butter in a heatproof bowl set over a pan of simmering water, making sure the bowl does not touch the water. Or, do this in short bursts in the microwave. Once melted, remove from the heat and leave to cool to room temperature.
In a large bowl, mix together the hazelnuts, bran flakes and salt. Pour in the melted chocolate mixture and stir well.
Press the mixture into the base and up the sides of a 20cm tart tin. It doesn’t matter if it doesn’t reach to the very top of the tin – you want just enough to give you a good edge roughly 2½cm deep. Put in the fridge to chill for up to 1 hour.
For the miso caramel, heat a pan over a medium heat, sprinkle in the sugar and melt to a dark caramel. Add the butter and whisk well, then pour in the cream and bubble for a minute.
Remove from the heat and whisk in the miso. Set aside for a few minutes to cool slightly, then pour into a heatproof dish and cool until it’s thickened to a pourable consistency (it shouldn’t be hot).
To make the ganache, tip the cream into a pan and heat over a low heat until steaming. Put both the chocolates into a large heatproof bowl and pour over the hot cream. Let it stand for a minute before whisking from the middle outwards until melted and smooth. Pour into the chilled tart shell and let it stand for 2 minutes.
Drizzle the miso caramel thickly all over the ganache. Use a cutlery knife to drag the caramel through the ganache to form swirls, then chill for 4 hours until set. It will keep in the fridge for three days but is best eaten as soon as the ganache has set.
This miso caramel and chocolate tart with a crunchy cereal base recipe is an extract from Sugar, I Love You by Ravneet Gill (£20, Pavilion Books). Photographs by Ellis Parrinder.
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- kcals 470
- fat 36.8g
- saturates 21g
- carbs 28g
- sugars 20.2g
- fibre 3.9g
- protein 4.6g
- salt 0.3g