Helen Goh’s banana,rye and cocoa tart with miso caramel.William MeppemTime:1-2 hoursServes:8-10
A charming exchange student from Buenos Aires came to stay with us last year,and with him came an exquisite box of alfajores,the iconic South American sandwich cookies,and a very large jar of the caramel-like spread known asdulce de leche. The alfajores didn’t last long,but even after liberally applying thedulce de leche to crepes and spooning it over ice-cream,there was still plenty left.
It came into its own in this tart. The slight bitterness in the rye and cocoa pastry and the salty umami from the miso cut through the caramel’s cloying tendency. The downside:you’ll end up eating more of this than you’d planned.
Note that Nestle’s tinned Top’n’Fill caramel can be substituted for the dulce de leche.