Salted Miso Chocolate Tart

Name: Salted Miso Chocolate Tart
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 6 oz (170 g) unsalted butter, cold, cut into ½-inch (1.3 cm) cubes; 1¼ cups (155 g) all-purpose flour; ¼ tsp (1½ g) kosher salt; 1 tbsp (12 g) granulated sugar; 1 large egg yolk; 2 tbsp (30 ml) ice water; 6 oz (170 g) dark chocolate, 70% cacao, finely chopped; 3 oz (85 g) unsalted butter, cut into small cubes; 1½ tbsp (30 g) white miso paste (shiro miso); ½ cup (120 ml) heavy cream, cold; ½ tsp (2½ ml) vanilla extract; fleur de sel, to taste; unsweetened cocoa powder, to dust (optional)

From the MyKitchenBank Kitchen

A sophisticated Japanese-fusion dessert pairing rich dark chocolate with umami-forward miso paste, finished with fleur de sel. The no-bake filling sits in a buttery crust, delivering intense chocolate flavor balanced by salty and savory notes. This elegant tart suits both casual and formal occasions.

Prep: 25 min
Cook: 12 min
Wait: 2 hr 15 min
Total: 2 hr 52 min
Makes: 1 tart (8 slices)

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Steps

Before you start

Preheat oven to 350°F (175°C) at least 15 minutes ahead
Remove dark chocolate and butter from refrigerator 30 minutes before making the filling so they soften slightly
Have all ingredients measured and ready before starting—the filling must be poured while chocolate is still warm
Use a 9-inch (23 cm) tart pan with a removable bottom for clean slicing

1
Make the crust dough
- In a small food processor, combine flour, salt, and sugar.
- Pulse to mix.
- Add cold butter cubes and pulse 8–10 times until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter still visible.
- Add the egg yolk and ice water, then pulse 3–4 times until the dough just begins to hold together when pinched.
- Do not overwork.
- Transfer to a sheet of plastic wrap, shape into a disk, wrap tightly, and refrigerate for at least 30 minutes.
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Tip: Keep butter very cold; warm butter leads to a greasy, tough crust instead of flaky layers
2
Roll and line the tart panOven 350°F / 175°C
- Preheat oven to 350°F (175°C).
- Remove dough from refrigerator and let sit for 5 minutes to soften slightly.
- On a lightly floured work surface, roll the dough to about ⅛-inch (3 mm) thickness, approximately 11 inches (28 cm) in diameter.
- Transfer to the 9-inch (23 cm) tart pan by rolling it gently onto the rolling pin and unrolling it into the pan.
- Press the dough evenly into the bottom and sides.
- Trim excess dough flush with the rim using a knife or by rolling the pin over the top.
- Prick the bottom with a fork in 6–8 places to prevent puffing.
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Ready when: Dough fits snugly in pan with no air pockets and bottom has small fork holes
Tip: Prick the bottom but not so hard that you break through; small holes prevent a soggy center without letting filling leak
3
Blind bake the crustOven 350°F / 175°C
- Line the tart shell with parchment paper and fill with dried beans, rice, or pie weights.
- Bake at 350°F (175°C) for 10 minutes.
- Remove the parchment and weights carefully.
- The crust should look light golden at the edges and be partially set but not fully cooked.
- Return to the oven for 2 more minutes until the bottom is light golden and feels dry to the touch.
- Remove and cool on a rack for 5 minutes while you prepare the filling.
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Ready when: Edges are light golden; bottom is pale gold and feels dry, not wet or doughy
Tip: Do not skip blind baking—the no-bake filling will not cook the crust, leaving it soggy without this step
4
Melt chocolate and butter
- Place the finely chopped dark chocolate and butter cubes in a heatproof bowl.
- Set over a saucepan of gently simmering water (double boiler method), ensuring the bowl does not touch the water.
- Stir occasionally with a rubber spatula until completely melted and smooth, about 3–4 minutes.
- Remove from heat and let cool for 1 minute.
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Ready when: Chocolate and butter are completely melted and glossy; no lumps remain
Tip: Keep water below a boil and do not let steam touch the chocolate; even a small amount of water or high heat can cause the chocolate to seize and become grainy
5
Whisk in miso and vanilla
- Add the white miso paste and vanilla extract to the melted chocolate-butter mixture.
- Whisk vigorously for about 1 minute until the miso is fully incorporated and the mixture is smooth.
- You may see tiny miso particles at first; keep whisking until they dissolve completely and the filling becomes uniform.
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Ready when: Mixture is smooth, glossy, and uniform in color with no visible miso lumps
Tip: Miso paste can be stubborn; whisk firmly and ensure the chocolate-butter base is warm enough for the miso to blend smoothly
6
Whip and fold in cream
- In a separate bowl, whip the cold heavy cream with a whisk or electric mixer until soft peaks form, about 45 seconds to 1 minute by hand or 30–45 seconds with an electric mixer.
- Do not overwhip to stiff peaks.
- Gently fold the whipped cream into the chocolate-miso mixture in two additions using a rubber spatula.
- Use a folding motion (cutting down the center, scraping the bottom, and turning the bowl) until no white streaks remain but the mixture is still light and airy.
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Ready when: Cream is incorporated; mixture is light, mousse-like, and uniform throughout
Tip: Fold, don't stir; overmixing deflates the whipped cream and makes the filling dense instead of light and creamy
7
Fill the tart shell
- Pour the warm chocolate-miso filling into the cooled blind-baked tart shell, smoothing the top with a rubber spatula or the back of a spoon to create an even surface.
- Work quickly as the filling will set as it cools.
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Ready when: Filling is smooth, level, and fills the shell to just below the rim
Tip: Pour while the filling is still warm; cold filling is thick and hard to spread evenly
8
Chill the tart
- Cover the filled tart loosely with plastic wrap and refrigerate for at least 2 hours until the filling is completely set and no longer jiggles when gently moved.
- For best flavor and texture, chill for up to 4 hours.
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Ready when: Filling is firm to the touch and holds its shape when a knife is inserted
Tip: Do not skip this step; the filling will not set without adequate chilling time
9
Finish with salt and cocoa
- Just before serving, remove the tart from the refrigerator.
- Use a microplane or fine grater to dust a very light layer of unsweetened cocoa powder across the surface if desired.
- Sprinkle fleur de sel evenly over the top, using just enough to provide a light salty finish on each bite—about ⅛ teaspoon total, added bit by bit.
- If the tart is very cold, let it sit at room temperature for 5–10 minutes before slicing for the best texture and flavor.
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Ready when: Top has a light, even dusting of cocoa (if using) and visible crystals of fleur de sel
Tip: Add fleur de sel just before serving; it will absorb moisture if it sits on the surface for too long
10
Slice and serve
- Using a warm, dry knife (wipe it clean between cuts), slice the tart into 8 equal wedges.
- Warm the knife under hot water and dry it thoroughly before each cut to ensure clean, neat slices.
- Transfer to serving plates and serve immediately or within 30 minutes.
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Ready when: Slices are clean, neat, and lift out without crumbling
Tip: A warm knife prevents the filling from sticking and cracking; keep a bowl of hot water nearby and dry the knife between each cut

Good to know

Tips

White miso paste is milder and slightly sweet, adding umami without overpowering the chocolate. Red or darker miso will intensify the savory notes; use less if you prefer subtlety.
Blind baking is essential for this no-bake filling; it keeps the crust from becoming soggy. The brief 12-minute bake sets the structure without fully cooking the dough, which finish cooking from residual heat.
Whipped cream folded into warm (not hot) chocolate creates a light mousse; if the chocolate is too hot, the cream deflates; if too cool, lumps form and folding becomes difficult.
Fleur de sel crystals dissolve over time on a wet filling; add them no more than 15 minutes before serving for the best salt pop and crystal texture.

Make ahead

The baked, unfilled tart shell can be made up to 1 day ahead, cooled completely, wrapped in plastic, and stored at room temperature. The finished tart can be assembled (steps 4–8) up to 2 days ahead and stored in the refrigerator, tightly covered. Do not add fleur de sel until just before serving. The tart does not freeze well due to the mousse-like filling texture.

Storage & reheating

Room temperature (up to 4 hours): Loosely covered with a cake dome or plastic wrap; best within the first 2 hours. Refrigerator (up to 2 days): Tightly covered with plastic wrap; allow to sit at room temperature for 5–10 minutes before serving for optimal texture. Freezer: Not recommended; the mousse-like filling does not re-set well after thawing. To reheat: Serve chilled directly from the refrigerator, or bring to room temperature for 10 minutes for a softer, more mousse-like texture.

Substitutions

white miso paste (shiro miso) → red miso paste (aka miso) or black miso paste. Use the same amount (1.5 tbsp / 30 g). Red miso is slightly more assertive and salty; black miso is deeper and earthier. Both complement chocolate beautifully but will shift the flavor profile. Start with slightly less (1 tbsp / 20 g) if trying for the first time.
dark chocolate, 70% cacao → 72%–85% cacao dark chocolate or milk chocolate (50%–55% cacao). Higher cacao percentages (above 70%) make the tart more bitter and less sweet; lower percentages or milk chocolate are sweeter. The miso pairs well with any level, but choose based on your chocolate preference. 70% is a sweet spot for balance.
heavy cream, cold → full-fat Greek yogurt or crème fraîche, whipped to soft peaks. These add tanginess and are slighter lighter. Whip just until soft peaks form; overmixing makes them separate.
fleur de sel → Maldon sea salt or fine sea salt. Fleur de sel has delicate, flavor, but Maldon sea salt offers larger, crunchy crystals that also complement the tart. Use the same amount. Avoid fine table salt, which dissolves too quickly and tastes harsh.