Miso Caramel & Chocolate Tart Recipe

재료

Tart case:

100g dark chocolate

40g butter

30g roasted hazelnuts (or extra bran flakes)

90g bran flakes

pinch of sea salt

Miso caramel:

35g sugar

7g butter

65ml double cream

1 tbsp white miso

Ganache:

200ml double cream

60g milk chocolate

90g dark chocolate

방향

Melt chocolate & butter, mix with hazelnuts, bran flakes & salt. Press into a tart tin & chill.

Make caramel: Melt sugar to caramel, whisk in butter, then cream. Off heat, stir in miso & let cool.

Heat cream, pour over chopped chocolates & mix till smooth. Pour into tart case.

Drizzle caramel over ganache, swirl with a knife & set in fridge.

Enjoy within 2-3 days—but best when just set! 🍰💛