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Strawberry Tart with Chocolate Ganache and Miso-Shortbread Crust

Serves 10
Time 1 hr 15 min
Miso is a fermented soybean product popular in Japanese cuisine. In this easy tart crust, miso lends a slight saltiness that complements the sweet berries and rich chocolate ganache.
Special Diets:
Ingredients
  • Crust
  • 1 3/4 cup whole wheat pastry flour
  • 1/4 cup powdered sugar
  • 1/2 cup (1 stick) cold unsalted butter cut into small pieces
  • 3 tablespoons white miso
  • Filling
  • 6 ounces semisweet chocolate chips
  • 1/2 cup heavy cream
  • 1 pound strawberries hulled and thinly sliced
Method

To make crust, preheat the oven to 350°F. In a food processor, pulse together flour and sugar until well combined. Add butter and miso and pulse until mixture resembles coarse meal. Add ice water 1 tablespoon at a time and pulse just until dough comes together.

Press dough into a 9 1/2-inch tart pan with a removable bottom, pressing the dough up the sides of the pan. Bake until crust is lightly golden, about 15 minutes. Let cool completely on a wire rack.

Meanwhile, to make filling, place chocolate chips in a medium bowl. In a small saucepan over medium-high heat, bring cream just to a simmer. Pour hot cream over chocolate chips and let sit for 5 minutes then whisk until smooth. Spread chocolate ganache in a thin layer on bottom of tart shell. Arrange strawberries in concentric circles on chocolate. Refrigerate until chocolate is set, about 30 minutes.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Crust
  • 1 3/4 cup whole wheat pastry flour
  • 1/4 cup powdered sugar
  • 1/2 cup (1 stick) cold unsalted butter cut into small pieces
  • 3 tablespoons white miso
  • Filling
  • 6 ounces semisweet chocolate chips
  • 1/2 cup heavy cream
  • 1 pound strawberries hulled and thinly sliced