Go Back
Miso Cheese Tart
Print Recipe

Miso Cheese Tart

This Miso Cheese Tart is an elegant fusion of salty, creamy, pecan nuttiness with a touch of sesame bite and honey sweetness,  subtly lifted by green apple slices for that unexpected citrus tang. A perfect balance of flavours.
Prep Time1 hour
Cook Time15 minutes
Chilling time1 hour 45 minutes
Total Time3 hours 5 minutes
Servings: 2 5-inch tart pans
Author: Kai

Ingredients

Easy tart crust

  • 1 cup cake flour
  • 1/4 cup icing sugar
  • 1/2 tsp salt
  • 120 g cold unsalted butter

Miso Cheese Filling (for 1 crust)

  • 40 g cream cheese
  • 7 g miso dissolved in 3 tbsp milk
  • 1/8 cup heavy cream
  • 1/4 tsp gelatine powder bloomed in 1 tbsp cold water

Garnish

  • A handful of chopped pecans
  • 1 tsp toasted black and white sesame seeds
  • Half a green apple
  • A drizzle of honey

Instructions

Easy Tart Crust

  • Lightly butter, or using baking spray, grease two 5 inch (12.5 cm) round tart pans.
  • In the food processor, pulse the flour, sugar, cold butter and salt to combine until the pastry starts to come together and form clumps.
  • Transfer the pastry to the prepared pans and using your fingers, evenly press the pastry up the sides of the pan and onto the bottom.
  • Gently pierce the bottom of the crust with the tines of a fork. This is to prevent the pastry crust from puffing up while it bakes.
  • Cover the tart crust with cling wrap and place it in the freezer for 30-40 minutes to firm up. This helps to prevent the crust from shrinking while it bakes.
  • Preheat oven to 220C. Place the frozen tart shell on a larger baking tray and bake the crust at the lowest rack of the oven. Bake for ~15 minutes or until golden brown. Remove from the oven and set aside to cool. Once cooled, un-mould from pan and chill in the fridge whilst making the filling.

Miso cream cheese filling

  • Take the cream cheese out from the fridge to allow it to soften.
  • Meanwhile, bloom the gelatin powder in cold water.
  • Combine the miso with the milk. Microwave for 10 to 15 sec to warm the mixture. Stir and dissolve the miso completely in the warm milk. Make sure there are no lumps of miso remaining.
  • Using a rubber spatula, cream the softened cream cheese until smooth. Add in the heavy cream and using a hand whisk, whisk gently to soft peaks
  • Add in the miso milk mixture and combine well.
  • Lastly, warm the bloomed gelatin mixture for 5 sec in the microwave and stir into the cream cheese, mixing well. (Note: the filling will have a soupy texture)

Assembly

  • Layer in the miso cheese cheese into the crust, filling it up to just a line below the top of the tart shell (do not overfill). Freeze for ~ 45 minutes to set.
  • Chill for at least an hour to set the cheese tart. Whilst the tart is chilling, cut half a green apple into thin slices. Soak the apple slices in an ice bath with 1/2 tsp salt to prevent oxidisation.
  • Just before serving, garnish with the green apple slices, an exuberant throw of roughly chopped pecans and toasted black & white sesame, finally finished with a final drizzle of organic honey. Enjoy

Video

Notes

If you like this recipe video and like to see more, subscribe to my YouTube channel here!😊
 
  • Miso paste: the most important thing in making this Miso Cheese Tart is to know the type of Miso paste you are using. There are many different varieties of Miso. Whilst Miso is mostly salty, depending on the specific ingredients and fermentation process, the taste and smell can vary.
  • The most common types of miso paste are white miso and red miso. Red miso are the darker coloured paste which has stronger flavours and are typically saltier. The lighter yellow coloured paste belong to the family of white miso which is generally sweeter and usually more subtle in flavour.
  • So depending on the type of miso used, whether more salty, or more sweet, feel free to taste and adjust the quantity of miso paste as you bake for your preferred oomph. Remember to always start with less and add on as you taste. For this recipe, I used Marumo Aoki White Miso Paste made with organic soybeans. For one 5 inch tart filling, I started with 6g but ultimately 7g of miso paste was perfection.
  • Depending on your preference, you can also adjust the final taste of the miso cheese with powdered sugar if it does not have the desired level of sweetness. This is entirely optional and again depends on miso paste. The Marumo Aoki White Miso Paste had a good saltiness and umami flavour but it’s not as sweet. Therefore I added 1/2 tsp powdered sugar to the filling for a bit more sweetness.
 
  • Tart crust: This tart recipe makes 2 x 5-inch or 1 x 8-inch tart crust. This is my family's favourite shortcrust tart recipe. In this household, we love our tart crust so it is always baked nice and thick. The light yet buttery biscuit crust is just so soft, crumbly and delicious, it keeps you wanting more.
  • This is an easy tart crust recipe that is a great make ahead, just using 4 basic ingredients. No rolling out or blind baking required. Check out my Matcha Pom Tart post for more tips on this easy tart crust. And if you love this tart crust like we do, I think you will also be a fan of this Salted Orange Chocolate Tart.
 
  • Green apples: I garnished with green apple slices for that lovely colour and apple sour which pairs so well with the Miso cheese filling.  Green apple slices however tend to give moisture so if possible, always garnish just before serving. Alternatively serve them as slices on the side to be eaten with each mouthful of this creamy Miso Cheese Tart. Please don’t skip the green apple. Think classic Stilton Blue and Green Apple. Blue cheese lovers, you know what I mean.
 
  • Storage: This Miso Cheese Tart keeps fresh for 4-5 days chilled in the refrigerator.