Miso black sesame baked chocolate tart

Name: Miso black sesame baked chocolate tart
Total time: 4200 s
Yield: 8 people
Cuisine: British
Ingredients: 70 g black sesame seeds; 180 g all purpose flour; 15 g cocoa powder; 25 g caster sugar; 150 g unsalted butter, chilled; 15 ml water, iced; 360 ml heavy cream; 35 g white miso paste; 1 tsp vanilla paste; 300 g dark chocolate, finely chopped; 2 large eggs; 55 g dark chocolate, finely chopped; 2 tbsp (30 ml) heavy cream; 1 tbsp (15 ml) water; 1 tbsp (15 ml) glucose or corn syrup; Flakey sea salt, for sprinkling

Santy Coy @chefsantycoy

Gold Coast, Australia

When compared to white sesame seeds, black sesame seeds possess a slightly nuttier taste, a more pronounced aroma, and a hint of bitterness. This combination with dark chocolate results in a rich and intricate flavor that perfectly enhances a traditional chocolate tart. Yet, the tart goes beyond that; a hint of miso in the chocolate custard adds a burst of salty umami that completes this impressive dessert.

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Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

1 hour 10 minutes

8 people

Black sesame tart shell
70 gblack sesame seeds
180 gall purpose flour
15 gcocoa powder
25 gcaster sugar
150 gunsalted butter, chilled
15 mlwater, iced
Miso chocolate custard
360 mlheavy cream
35 gwhite miso paste
1 tspvanilla paste
300 gdark chocolate, finely chopped
2large eggs
Dark chocolate glaze
55 gdark chocolate, finely chopped
2 tbsp (30 ml)heavy cream
1 tbsp (15 ml)water
1 tbsp (15 ml)glucose or corn syrup
Flakey sea salt, for sprinkling

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Steps

1 hour 10 minutes

1

To make the black sesame seeds tart shell, blitz the black sesame seeds in the bowl of a food processor until they form a coarse powder. Add flour, cocoa powder, sugar and blitz it again.
2

Add the butter and puluse until the mixture resembles sand. The blitzing won’t take very long, so a few pulses will be enough. Finally, add the iced water and pulse until rough dough forms.
3

To line the tart, transfer the dough to a clean surface and shape it into a ball. Place the dough on top of an large sheet of baking paper and top with a similar sized piece of baking paper. Using a rolling pin, roll the dough out to a 3 mm thick circle. Flip the dough and remove the piece of baking paper, then carefully transfer the rolled dough to your 24 cm tart tin.
4

Using your fingers, carefully press the dough into the tin, then fold and press the overhanging edge of dough againts the edge of the tin to trim the edges of the dough. Once the tin is lined, carefully remove the cling wrap and dock the base with a fork. Chill for 1 hour, or until firm.
5

To bake the tart shell, preheat the oven to 180ºC. Prepare the chilled tart shell for blind baking by lining the inside with baking paper and filling it with baking beans or uncooked rice. Bake the tart for 35 minutes, then remove the beans or rice and bake for further 5 to 10 minutes, until lightly golden.
6

Meanwhile, prepare the chocolate custard by combining the cream, miso and vanilla in a small saucepan over medium heat. Place the chopped chocolate in a large heatproof bowl. Heat the cream for 4 minutes, or until steaming, them remove and pour over the chocolate. Cover the bowl with alluminium foil and let sit for 5 - 10 minutes, until the chocolate has completely melted.
7

Sit the chocolate mixture until smooth and set aside for 10 minutes to cool. Once cooled slightly, whisk in the eggs until smooth and pour into the baked tart shell.
8

Place the tart back into the oven for 15 minutes, or until the edges are set and the center is slightly jiggly. Remove from the ovem and cool for 1 hour or until cooled completely.
9

To make the glaze, bring a small saucepan of water to a boil, the reduce to a simmer. In a heatproof bowl slightly larger than the saucepan, combine the chocolate, cream, water and glucose. Place the bowl over the saucepan and heat gently for 5 minutes, stirring occasionally, until the chocolate has completely melted.
10

Remove from the heat and pour over the cooled tart. Gently tilt the tar to cover the surface and let sit for 15 minutes.
11

To create a swirled ganache pattern, place the tart on a turntable. While spinning, use a small offset spatula to create a swirl. Starting at the edge and working inward. Set the tart aside for 1 hour at room temperature to set. Decorate with tart with roasted black sesame seeds and sea salt.
12

Enjoy at room temperature for a silky smooth chocolate tart, or place it in the fridge for a fudgier texture. Store the tart in an airtight container on the fridge for up to 4 days.
13

Enjoy

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Santy Coy @chefsantycoy

on July 28, 2025 16:31

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!