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A No-Bake Easy Peezy Chocolate Tart with Sea Salt & Miso Caramel

I think everybody needs to have a good chocolate tart recipe in their pocket. Whilst this is indeed an easy recipe, it is not the quickest and does take time to set each layer, so my pro-tip is to start in the morning so that by the afternoon it is perfectly ready.

For the Tart and Chocolate Ganache you will need:

  • 200 grams of a very high quality Chocolate, I recommend Hu Kitchen, Ombar or Valrhona (avoid using anything over 70% dark) - high quality chocolate is key to this recipe 
  • 200 grams heavy cream (you can use coconut cream if you want to make this lighter, do not use double cream)
  • 250 grams digestive biscuits
  • 100 grams organic butter
  • 1 tsp sea salt flakes
  • berries to garnish

Optional: Miso Caramel layer, you will need

  • 3/4 cup granulated sugar (I used date sugar)
  • 1/4 cup water
  • 2 tbsps white miso paste
  • 1/2 cup cashew cream (or if you want to make this super indulgent, go for heavy cream)

Method:

1. Add your digestives and melted butter into a food processor and blitz

2. Once blitzed, firmly press into a 9 inch spring form pan. Keep in the fridge to set for 2-3 hours

3. Once it is nearly ready, prepare the Miso Caramel, by adding the sugar and water into a pan on a medium heat, mixing well

4. Once the sugar becomes a deep golden brown, take off the heat and gently pour in the cream, mixing well. Whisk in the white miso. If the mix solidifies, add back on to the heat

5. Spread the Miso Caramel on to your digestive base, and refrigerate for a further hour

6. Prepare your ganache by meting your chocolate. Whisk in the cream and mix well

8. Pour the ganache onto the digestive base. Refrigerate for a further 2-3 hours

9. Once ready, garnish with berries, pistachios, and a sprinkle of sea salt flakes

 

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