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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.