Dark Chocolate–Miso Tart with Maple-Poached Persimmon, Black Sesame Brittle and Ginger Syrup

01

Ingredients

• 3/4 cup (95 g) all-purpose flour
• 1/2 cup (55 g) almond flour
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons granulated sugar
• 1/4 teaspoon fine salt
• 6 tablespoons (85 g) cold vegan butter, cubed
• 1 to 2 tablespoons ice water
• 170 g certified-vegan dark chocolate, finely chopped
• 3/4 cup (180 ml) full-fat coconut cream
• 1 tablespoon white miso
• 1/2 teaspoon vanilla extract
• 2 firm Fuyu persimmons, each cut into 8 wedges
• 1 cup (250 ml) water
• 1/3 cup (80 ml) pure maple syrup
• 15 g fresh ginger, thinly sliced
• 1 teaspoon fresh lemon juice
• 1/3 cup (65 g) granulated sugar, for brittle
• 1 tablespoon water, for brittle
• 2 tablespoons black sesame seeds

02

Prepare the dish

1. Heat the oven to 350°F (175°C). Combine the all-purpose flour, almond flour, cocoa, 2 tablespoons sugar and salt in a food processor. Pulse in the vegan butter until the mixture resembles coarse crumbs, then add just enough ice water for the dough to hold together.
2. Press the dough evenly into the bottom and sides of a 23 cm removable-bottom tart pan. Prick the base, freeze for 15 minutes, line with parchment and pie weights, then bake for 15 minutes. Remove the weights and bake 8 to 10 minutes more, until dry and fragrant. Cool completely.
3. Place the chocolate in a heatproof bowl. Heat the coconut cream just to a simmer, pour it over the chocolate and wait 2 minutes. Whisk from the centre until smooth, then whisk in the miso and vanilla.
4. Pour the filling into the cooled shell and tap the pan gently to level it. Refrigerate for at least 3 hours, until cleanly set.
5. For the persimmons, combine the water, maple syrup, ginger and lemon juice in a saucepan. Simmer for 5 minutes, add the persimmon wedges and poach very gently for 6 to 8 minutes, until barely tender. Lift out the fruit and chill it on a tray.
6. Strain the poaching liquid and simmer it for 10 to 15 minutes, until reduced to about 1/3 cup and lightly syrupy. Cool to room temperature.
7. For the brittle, line a tray with parchment. Heat the 1/3 cup sugar and 1 tablespoon water in a small saucepan without stirring until amber. Swirl in the sesame seeds, immediately pour a thin layer onto the parchment and cool completely before breaking into slender shards. Handle the hot caramel with care.
8. Unmould the tart and cut eight slices with a knife warmed in hot water and wiped dry between cuts.