Ingredients
For the tart cases
- 100g 70% dark chocolate
- 40g unsalted butter
- 30g roasted hazelnuts, chopped
- 90g cereal flakes, crushed
- pinch of sea salt
For the miso caramel
- 35g caster sugar
- 7g unsalted butter
- 65ml double cream
- 1 tbsp white miso paste
For the chocolate ganache
- 200ml double cream
- 60g milk chocolate
- 90g 70% dark chocolate
For the Chantilly cream
- 200ml double cream
- 15g icing sugar
- ½ tsp vanilla bean extract
You will need
- 6 x 10cm tart cases
- cocktail stick
Directions
- For the tart cases, melt the chocolate and butter in a bowl set over a pan of simmering water. In a separate bowl, mix the remaining ingredients together then pour in the melted chocolate mixture. Stir until combined.
- Divide the mixture between the six tart cases. Press into the bottom and up the sides of the cases, making sure you have a good edge to support your filling. Put into the fridge to set for at least 30 minutes.
- For the miso caramel, heat the sugar in a saucepan over a medium heat to dissolve the sugar, swirling the pan from time to time, but do not stir. Once the sugar turns a deep amber, add the butter and whisk well. Pour in the cream and let bubble for a minute before removing from the heat and whisking in the miso.
- Let the caramel cool slightly in the pan, then pour into a heatproof dish. Leave to cool until it is pouring consistency, but not hot.
- For the ganache, heat the cream until it just begins to steam, but do not let it boil. Put the milk and dark chocolate into a large bowl and pour over the hot cream, set aside for 1 minute. Stir with a whisk from the middle outwards, until melted and smooth. Pour into the cooled tart shells and set aside for 2 minutes.
- Drizzle the caramel over the ganache, then use a cocktail stick to create a marbled effect. Put in the fridge to set.
- For the Chantilly cream, whisk together the double cream, icing sugar and vanilla bean extract until soft peaks.
- Remove the tarts from their cases and serve with a quenelle of Chantilly cream.