. But baking desserts hasn’t always been my forte. I’m not good with dishes that I can’t change a little bit midway, and I have, more than once, made a cookie that is somehow both too crumbly and too liquidy. But when I find a dessert I know I can successfully make, repeatedly, I never let go. And that is exactly what thisThis chocolate tart sounds fancy, but it comes together really quickly, and it tastes like an enormous, elevated peanut butter cup.
The recipe is from cookbook author Andrea Slonecker, who very cleverly uses just a tablespoon of miso in the filling. To make the ganache center of the tart, you heat cream in a saucepan, and when it comes to a simmer, put the miso, held in a mesh strainer, into the cream, smashing the miso against the sides of the strainer so that the solids remain trapped but the liquid from the miso dissolves into the cream.
umami is so cool!
😍
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