Our recipe this week is for our sweet-toothed readers; it’s the classic dessert, chocolate tart, but with a vegan twist.
We have partnered with Le Cordon Bleu trained Safiyah-Mariyah, a private chef and entrepreneur to add some delicious and creative recipes to your menu over the next few months.
We kick off the series with a simple chocolate tart with a twist. Instead of a plain caramel, this caramel uses miso paste, which not only gives the caramel a salty undertone, but an umami-richness as well. Whether you are a chocolate lover looking to treat yourself or you’d like to impress your guests with this tart, you’ll be sure to enjoy it!
Miso Caramel Chocolate Tart
Level: Not too difficult
Prep time: 2 hours
Cooking time: 1 hour
210g spelt flour / plain wholemeal
60g cocoa powder (plus extra for serving)
110ml sunflower oil
15ml liquid sweetener (honey, maple syrup, agave nectar)
200g full fat coconut milk
100g caster sugar / coconut sugar
15g vegan butter
1 tbsp white miso paste
300g good-quality dark chocolate
150g full fat coconut milk
- Add flour to a mixing bowl and sieve in the cocoa powder. Whisk to combine.
- Add water, oil and honey to separate jug and stir until combined.
- Add to dry ingredients and mix together to form a dough.
- Transfer to tart tin and push down into the edges to cover the tin. Using a measuring cup or round glass, even out the edges by pushing the cup into the sides. Using a fork, evenly prick the bottom of the tart 8-10 times.
- Bake at 190 for 15 mins. Set aside to cool for 10-15 mins.
- Add coconut milk, sugar and butter to a saucepan.
- Bring to a medium heat and simmer for 40-50 mins until the mixture thickens and darkens in colour.
- Add the miso and whisk until combined. Set aside to cool for 10-15 mins.
- Pour into tart shell and refrigerate for 30 mins or until firm.
- For the ganache, cut chocolate into smaller pieces and transfer into a heatproof bowl.
- Add coconut milk to a saucepan and bring to simmer.
- Pour over chocolate and whisk until smooth and glossy.
- Pour over the miso caramel layer and refrigerate for 1 hour until set.
- Sieve 1 teaspoon of cocoa powder over the tart (optional).
- When cutting your tart, dip a sharp knife in hot water for a clean cut and wipe after every slice.
- This tart tastes great on its own or with a dollop of vanilla ice cream.
- Store in the fridge for 5 days.
- Be sure to allow each layer to cool completely. This step is important as it gives your tart clean cut layers.
- The crust calls for wholemeal flour, which can be substituted for plain flour. Try your best to find plain wholemeal or spelt flour as this adds a lovely flakey texture, which complements the rich chocolate filling very well.
- If you’re not a fan of miso, the paste can easily be substituted for another flavouring like vanilla or maybe toasted nuts.
- Try to use a good quality dark chocolate for the ganache, preferably 70%. The better the quality of the chocolate, the tastier the tart.
Recipe supplied by Safiyah Mariyah (SMCO)
Trained at Le Cordon Bleu (London), Safiyah-Mariyah is a Private Chef and Founder of plant-based foods businesses SMCO and SMCO Bakery. Head to her Instagram to see the delicious takeaway meals she serves, along with other creations.
Try more Dish of the Week recipes.