Our recipe this week is for our sweet-toothed readers; it’s the classic dessert, chocolate tart, but with a vegan twist.

chocolate tart
Credit: Safiyah Mariyah (SMCO)

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

Serves 8-10
Level: Not too difficult
Prep time: 2 hours
Cooking time: 1 hour

Ingredients

Crust

210g spelt flour / plain wholemeal

60g cocoa powder (plus extra for serving)

60ml water

110ml sunflower oil

15ml liquid sweetener (honey, maple syrup, agave nectar)

 

Miso Caramel

200g full fat coconut milk

100g caster sugar / coconut sugar

15g vegan butter

1 tbsp white miso paste

 

Chocolate Ganache

300g good-quality dark chocolate

150g full fat coconut milk

chocolate tart
Credit: Safiyah Mariyah (SMCO)

Method

Crust

  1. Add flour to a mixing bowl and sieve in the cocoa powder. Whisk to combine.
  2. Add water, oil and honey to separate jug and stir until combined.
  3. Add to dry ingredients and mix together to form a dough.
  4. 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.
  5. Bake at 190 for 15 mins. Set aside to cool for 10-15 mins.

 

Miso Caramel

  1. Add coconut milk, sugar and butter to a saucepan.
  2. Bring to a medium heat and simmer for 40-50 mins until the mixture thickens and darkens in colour.
  3. Add the miso and whisk until combined. Set aside to cool for 10-15 mins.
  4. Pour into tart shell and refrigerate for 30 mins or until firm.

 

Chocolate Ganache

  1. For the ganache, cut chocolate into smaller pieces and transfer into a heatproof bowl.
  2. Add coconut milk to a saucepan and bring to simmer.
  3. Pour over chocolate and whisk until smooth and glossy.
  4.  Pour over the miso caramel layer and refrigerate for 1 hour until set.

 

To serve

  1. Sieve 1 teaspoon of cocoa powder over the tart (optional).
  2. When cutting your tart, dip a sharp knife in hot water for a clean cut and wipe after every slice.
  3. This tart tastes great on its own or with a dollop of vanilla ice cream.
  4. Store in the fridge for 5 days.

Notes

  • 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.

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