This deliciously morish tart balances sweet chocolate ganache with deeply salty miso caramel and with its no-bake base and fridge-set filling, it’s a breeze to put together. Use any cereal flakes you like, but for an added nuttiness Ravneet suggests using bran.
Ravneet Gill
Junior Bake Off
Makes:
6
Difficulty:
Easy
Hands-On Time:
20 mins, plus setting
- Ingredients
- Method
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Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Drizzle the caramel over the ganache, then use a cocktail stick to create a marbled effect. Put in the fridge to set.
Step 7
For the Chantilly cream, whisk together the double cream, icing sugar and vanilla bean extract until soft peaks.
Step 8
Remove the tarts from their cases and serve with a quenelle of Chantilly cream.
