Miso Chocolate Tart with Black Sesame–Chocolate Graham Cracker Crust


You know that episode of Sex and the City where Miranda makes a chocolate cake, has a nice big slice, then continues to go back into the kitchen to cut small slivers throughout the evening and into the next night before she eventually has to throw it away, but then fishes one more bite out of the garbage can before pouring dish soap on it and calling Carrie to suggest she be checked into the “Betty Crocker Clinic”? Well, that’s what this chocolate tart will do to a person. It lingers on your palate and in your mind, beckoning you back for more.That’s why it’s really best to make it for a dinner party. My intent with suggesting a chocolate recipe in February is naturally inspired by Valentine’s Day. But this year I’m thinking about inviting friends over, and not just couples. Let’s face it, Valentine’s Day is the worst day of the year if you’re single and looking, so wouldn’t it be lovely to have a convivial dinner party to attend—especially if there’s a decadent slice of chocolate tart awaiting at the end of it?Here a typical press-and-bake graham cracker crust is spruced up with chocolate grahams and flecked with black sesame seeds for a striking assemblage. (Side note: Once when I made this, the grocery store was out of chocolate graham cracker sheets so I used animal-shaped chocolate graham cookies and it turned out just the same.) The nutty, crunchy crust lays the foundation for a velvety-smooth filling that would have Miranda rinsing off the dish soap for just one more bite.I like desserts a little more savory-sweet than super sweet. The addition of miso mixed with melted dark chocolate adds depth and umami, an almost buttery quality, and saltiness to balance the sweetness in the truffle-like ganache. All desserts need salt, and usually more than a small pinch—remember that and all your sweet endings will be the better.

Miso Chocolate Tart Recipe
Photo: Victor Protasio
Active Time:
25 mins
Total Time:
3 hrs 20 mins



  • 1 cup finely ground chocolate graham crackers (about 6 whole graham cracker sheets)

  • 1/4 cup black sesame seeds

  • 1/4 cup granulated sugar

  • 1/4 teaspoon kosher salt

  • 5 tablespoons unsalted butter, melted

Filling and topping

  • 10 ounces dark chocolate (60 to 70% cacao), finely chopped

  • 1 tablespoon white miso

  • 1 1/4 cups heavy whipping cream

  • 1 tablespoon black sesame seeds

  • Sweetened whipped cream, for serving (optional)


  1. Preheat oven to 350°F with oven rack in middle of oven. Stir together graham cracker crumbs, sesame seeds, sugar, and salt in a large bowl. Add melted butter; stir to moisten. Press mixture firmly and evenly into bottom and up sides of a 9 1/2-inch tart pan. Place on a rimmed baking sheet, and bake in preheated oven on middle rack until crust is firm and appears dry, 12 to 15 minutes. Set aside to let cool completely, about 10 minutes.

  2. Meanwhile, place chopped chocolate in a medium heatproof bowl. Place miso in a small fine wire-mesh strainer, and set both near the stove. Bring cream to a simmer in a small saucepan over medium-high. Remove pan from heat, and immediately submerge strainer of miso in the hot cream. Quickly stir and mash miso against the strainer to dissolve, discarding any remaining solids in strainer. Pour hot miso cream over chopped chocolate. Let stand about 1 minute. Stir with a spatula just until melted and smooth.

  3. Pour chocolate mixture into cooled crust. Gently shake or tap the tart pan to spread the chocolate mixture into an even layer. Sprinkle black sesame seeds around the edge of the tart. Refrigerate, uncovered, until set, 3 to 4 hours.

  4. Remove tart from tart pan. Let tart come to room temperature before serving, at least 45 minutes. Use a hot knife to cut tart into 12 slices. Serve with whipped cream, if desired.

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