The Black Sesame Miso Chocolate Tart is a sophisticated dessert that blends rich, velvety chocolate with the nutty depth of black sesame and a hint of savory miso. Housed in a crisp, buttery tart shell, each bite offers a perfect balance of sweet, salty, and earthy flavors, making it a unique and indulgent treat.

Ingredients

• 2 packets Oreo biscuits, cream removed (approx. 274g, after cream removal approx. 182g)
• ¼ cup black sesame
• 85g butter, melted
• Pinch salt
• 250g dark chocolate
• 2 tbsp white miso
• 1 ¼ cups cream
• 2 eggs
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 tbsp cream
• 50 grams dark chocolate, chopped
• 1 tsp rice malt syrup or corn syrup
• 1 tbsp warm water
• Extra salt, for sprinkling on top

Instructions

• Preheat oven to 180 degrees.
• For the crust: Remove the cream from the biscuits. Blitz the biscuits and black sesame with a food processor until fine. Melt the butter and pour into the Oreo biscuits. Depending on how many you use you may need some more butter, but it should be a texture which you can press together. Press the mixture into a tart tin. Place onto a baking tray and bake in the preheated oven for 15 minutes until dry. Set aside to cool.
• For the filling: Place the cream into a saucepan with the miso. Whisk and bring to a boil, ensuring there are no lumps remaining. Pour the mix over the chocolate. Let it sit for 5 minutes and then whisk in the eggs, vanilla and salt with a fork until smooth. Pour the mix into the crust and bake until the edges are set but the middle is still jiggly. This will take about 25 minutes. Set aside to cool completely.
• For the glaze: Bring the cream to a boil and remove. Stir in the chocolate, corn syrup, then water. Pour the glaze onto the tart and move the tart around so it has spread evenly. Let the tart set for another hour, and then sprinkle with some extra salt before serving.

Recipe from Lizzie Troup