Chocolate Ganache Tart Recipe

Prepare the Tart Dough

In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold butter cut into small pieces and mix until the mixture resembles coarse crumbs.

Add the egg yolk and cold water to the flour mixture. Mix until a dough forms. If the dough is too crumbly, add a bit more cold water, one teaspoon at a time.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Preheat the oven to 350°F (175°C). Roll out the chilled dough on a floured surface and fit it into a tart pan. Prick the bottom with a fork.

Bake the crust for 15-20 minutes or until golden brown. Remove from the oven and let it cool completely.

Make the Ganache

Chop the dark chocolate into small pieces and place it in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.

Pour the hot cream over the chopped chocolate and let it sit for 5 minutes. Stir gently until the chocolate is completely melted and smooth.

Pour the ganache into the cooled tart crust and refrigerate until set, about 2 hours.

Prepare the Whip

In a mixing bowl, whip the heavy cream until soft peaks form.

Add the miso paste and caramel sauce to the whipped cream, and continue to whip until combined and smooth.

Prepare the Chickpeas

Preheat the oven to 400°F (200°C). Drain and rinse the canned chickpeas, then dry them thoroughly with a paper towel.

In a mixing bowl, combine the chickpeas, oil, brown sugar, cinnamon, and salt. Toss until the chickpeas are well-coated.

Spread the chickpeas in a single layer on a baking sheet and bake for 25-30 minutes, stirring occasionally until crispy.