8 Serves
81 Mins
Prepare the tart crust by pressing the tart crust into the tart form and chilling it.
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Vitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
38 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
27 mg / 1,250 mgPotassium
74 mg / 4,700 mgSodium
187 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
0 g / 28 gSugar
28 g / 50 gSaturated Fat
4 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
In a saucepan, combine brown sugar and unsalted butter over medium heat until melted and bubbling.
Whisk in heavy cream and white miso paste until smooth, then simmer until the mixture thickens into a butterscotch consistency.
Pour the miso butterscotch mixture into the prepared tart crust and bake in the oven until set.
Remove from the oven and allow the tart to cool completely before serving.
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Danish