Stir together the dry ingredients in a small bowl. Cut the butter into small pieces and then rub it into the flour with your fingertips. Once the butter is in very small pieces, add the cold water and stir with a butter knife to combine. Knead the dough together gently until it just forms a ball, and then wrap in plastic wrap or a reusable wrap and refrigerate for half an hour while you make the caramel.

In your smallest sauce pan cook the sugar over medium heat until it starts to caramelize. To avoid crystallization, cover the pan with a lid or use a pastry brush dipped in a glass of water to brush down the sides of the pan where crystals normally form.

Once the sugar has caramelized, stir in the butter followed by the cream and then remove from the heat and stir in the miso. Set aside.

Preheat your oven to 350 F.

Roll out your pastry and line your tart tins. You can use two 3-4 inch tins or 1 larger 5 inch tin. Make sure to roll your dough as thin as possible without it breaking, in order to achieve the crispiest pastry!

Let the tarts set in the fridge for about half an hour before decorating and eating.

You can absolutely eat the tarts as is, but if you’d like to decorate them with a little white chocolate, you’re more than welcome to! To do so, just melt a couple tablespoons of white chocolate chips in a small bowl in the microwave and then transfer to a small homemade parchment piping bag or a small plastic piping bag. Cut a very small opening on the end and pipe straight lines across your tarts. Or whatever decoration you’d like! Alternatively, whip a little cream with some icing sugar and pipe or spoon the cream onto your tarts.