Miso caramel chocolate tart

Crush the biscuits in a food processor until they resemble fine breadcrumbs. Mix with the melted butter and tip into the base of a 20cm fluted loose bottom tart tin. Press the biscuit mixture evenly into the bottom of the tin and up the sides, dipping a teaspoon in water to help you smooth it out. Set in the fridge for 15 mins.

Meanwhile, make the miso caramel. Put the sugar and golden syrup into a wide, heavy-based pan over a low-medium heat. Slowly heat the sugar, gently swirling the pan from time to time to help it melt evenly. Do not be tempted to stir the sugar at any time as this will make the caramel crystallise. If your caramel crystallises, keep it over a low heat and it will melt into the sauce.

Once all the sugar has melted and is a dark golden brown colour, remove from the heat and add in the cubed butter, 100ml of the cream, miso, then whisk until smooth. The caramel will splutter at first, which is normal.

Pour the caramel into the tart case. Chill in the fridge for 1 hour to set completely.

To make the ganache for the topping, place the chocolate in a heatproof bowl and microwave at medium power for 20-sec bursts until just melted. Or melt in a heatproof bowl over a small pan of simmering water, making sure the water doesn’t touch the bowl, then remove from the heat.

Gradually whisk the remaining double cream into the melted milk chocolate. Spoon and smooth this over the set caramel, then leave in the fridge overnight.

Once set, chop ½ the chocolate eggs. Press the whole ones into the top and sprinkle over the chopped ones.

Leave the tart in the tin at room temperature for 30 mins so it releases easily. Remove from the tin and serve.