Preparation: Combine butter, sugar and salt in a mixer until combined, add eggs slowly. Mix until all sugar is dissolved and then add the flours. Just until it comes together. Wrap in cling film and put in the fridge to cool completely before rolling.

Preparation: Melt the sugar bit by bit in a pan, stirring continuously until dark. Carefully add the butter and mix thoroughly, cook for a minute. Add cream slowly, mixing constantly and cook for a minute or until 116 C. Add miso and salt at the end and set in the fridge before use.

Preparation:
Roll out your pastry and fill either individual tart moulds or one large tart - you want a thickness of about 0.5cm. Place greaseproof inside and fill with baking beans or other weights to bake blind. Leave in the fridge as you preheat your oven to 180 C. Bake blind for 15 mins for small or 25 mins for large until you reach a light golden. Remove the beans and paper and let cool.

Bring your cream to the boil in a small saucepan and pour over the chocolate. Leave for thirty seconds then stir well until combined and glossy.

Preparation:
Spoon a little caramel into the base of each tart shell. Let it set for a few minutes in the fridge then pour over your ganache. Let it set for half hour then simply pipe a few dots of your miso caramel and a sprinkle of sea salt to serve.