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.
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.