Miso Tarte Soleil


  • 2 x round puff pastries
  • 1 egg
  • 6 Tbsp red miso
  • 2 Tbsp brown cane sugar
  • 2 Tbsp sesame seeds
  1. Put the puff pastry in the freezer for 15-20 minutes while preparing the other ingredients. Preheat oven to 200° C. Separate the egg yolk from the egg white.
  2. Mix the egg yolk with miso and sugar.
  3. Place one pastry dough on a baking tray. Using a spoon, spread the miso on the puff pastry and sprinkle on half of the sesame seeds
  4. Place the second puff pastry on top. Set a small glass upside down in the middle. Using a sharp knife, cut the dough into stripes.
  5. Remove the glass. Carefully twist each strip and press end piece lightly onto the baking tray with your thumb.
  6. Brush beaten egg white on top of the pastry. Sprinkle with the remaining sesame seeds.
  7. Bake in the oven for 20-30 minutes until evenly brown and crisp.