Miso Salted Chocolate Tart

Transformed Dark Chocolate

There are moments in cooking that feel like alchemy—when one simple twist redefines everything. This is one of them.

Imagine a shard of glossy dark chocolate, its surface whispering of deep woods, blackcurrant hedgerows, and the hush of night. Into it, we blend white miso, not as an afterthought, but as a gentle symphony. The miso—creamy, fermented, softly, incandescently umami melts into hot cream, weaving warmth and quiet salt into the heart of the chocolate. And as stewards of this transformation, we watch: the ganache gleams like obsidian, tinged with an uncanny, savory glow.

Then come the redcurrants, like dewdrops caught in early dawn. Their tart brightness punctuates the midnight depths of ganache, offering a burst of rose-petalled clarity. On the tongue, they are sunlight. On the plate, they are rubies.

This tart is a meditation on contrast:

• uxurious and austere,

• sweet and savory,

• the plush, unctuous ganache against the snap of a crisp, chocolate-hazelnut base,

• The electric flash of berry at each bite.

Technique & Philosophy

• The Eggless Ganache:
  White miso dissolves into simmering cream, a slow baptism that softens its salty edge until it becomes a velvet hum beneath dark chocolate. Food & Wine praises this method: white miso mixed with melted dark chocolate adds depth, umami… and saltiness to balance the sweetness

• The Grounding Base:
  Hints of roasted hazelnut and a modest crunch bring texture without stealing the spotlight.

• The Final Cry:
  A scatter of fresh redcurrants. Not decoration—they are the soul of brightness, sharpening each bite and inviting another.

Recipe

Dark Chocolate Crunch Base

(20 cm tart tin)

Ingredients:

• 100 g dark chocolate (60–70%), chopped

• 40 g unsalted butter

• 30 g roasted hazelnuts, roughly chopped

• 90 g bran flakes (or crushed digestive/bourbon biscuits)

• pinch of sea salt

Method:

1. Gently melt dark chocolate and butter over simmering water; stir until smooth.

2. Combine the melted mix with nuts, bran flakes, and salt.

3. Press firmly into the base and up the sides of a lined tart tin.

4. Chill for at least 20 minutes until set.

Salted Miso Chocolate Ganache

Ingredients:

• 400 ml double cream

• 250 g dark chocolate (60–70%), chopped

• 2 Tbsp white miso paste (shiro miso)

• Large pinch of flaky sea salt

Method:

1. In a saucepan, gently heat the cream until it just begins to simmer.

2. Remove from heat, whisk in white miso until fully dissolved.

3. Pour the miso-cream over chopped chocolate; let it sit for 1‑2 minutes.

4. Stir from the center outward until you achieve a smooth, glossy ganache.

Redcurrant Topping

Ingredients:

• 150 g fresh redcurrants, stems removed

• Optional: 1 Tbsp caster sugar

Method:

1. Rinse and dry the redcurrants; toss them lightly in sugar, if preferred.

2. Before or after ( I do before) the tart ganache is poured, arrange currants

3. Pour ganache

4. Chill 3–4 hours (or overnight) until fully set.

To Serve

1. Allow tart to sit 20 minutes at room temperature before slicing.

2. Dust lightly with cocoa powder and sprinkle flaky sea salt.

3. Use a hot knife for clean cuts through the ganache.

4. Serve with optional lightly whipped cream or crème fraiche.

Variations

• Use red miso for a stronger fermented character.

• For extra crunch, sprinkle black sesame seeds on top when slightly set.

• A splash of orange zest or a few mint leaves can brighten the flavor.

Tasting

1. Slice gently, allowing time for the ganache to warm just enough.

2. Let the scent of fermented soy dance with dark chocolate aroma at the table.

3. Upon tasting, notice how the miso’s umami lingers—not sharp, not brothy, but like a memory of rain-soaked earth.

4. The redcurrants sing then—their tanginess rooted in something ancient, bright, inevitable.

This is no ordinary tart. It is a quiet rebellion of flavors, a literary stanza on a plate. And yet, it is approachable. It’s elegant, but not precious. Bold, but not overwhelming.

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Thoughts

Make this tart when you want to challenge sweet expectations, when you long for a dessert that is both soulful and refined—something that tastes like the best secrets of the pantry set free.

Slice, serve, and listen: there’s poetry here, in every gleaming bite.

You are always welcome at this table

Love

Fiona