Smoked Dark Chocolate &...Smoked Dark Chocolate & Miso-Hazelnut Tart

A multi-layered sensory experience featuring a 70% Venezuelan chocolate ganache infused with a hint of hickory smoke, paired with the umami depth of white miso-glazed hazelnuts atop a crisp cocoa sablée crust.

Ingredients

Cooking Instructions

1. 01

   Pulse flour, cocoa powder, sugar, and chilled butter in a food processor until it resembles fine breadcrumbs. Add the egg yolk and pulse until the dough just comes together.

2. 02

   Roll out the dough between two sheets of parchment paper to 3mm thickness. Chill for 30 minutes, then line a 9-inch tart ring. Blind bake at 175°C (350°F) for 15 minutes with weights, then 5 minutes without.

3. 03

   In a small bowl, whisk miso paste and maple syrup. Toss hazelnuts in the mixture and roast at 160°C (320°F) for 12 minutes until caramelized. Set aside to cool and roughly chop.

4. 04

   For the ganache, heat heavy cream to a simmer. Pour over the chopped chocolate and let sit for 2 minutes. Add the liquid smoke and whisk gently from the center outward to create a glossy emulsion.

5. 05

   Pour the ganache into the cooled tart shell. Smooth the surface with an offset spatula. Refrigerate for at least 4 hours until set.

6. 06

   Before serving, top with the miso-roasted hazelnuts and a light sprinkle of Maldon sea salt. Slice with a hot knife for clean edges.