Strawberry Tart with Chocolate Ganache and Miso-Shortbread Crust

To make crust, preheat the oven to 350°F.

In a food processor, pulse together flour and sugar until well combined.

Add butter and miso and pulse until mixture resembles coarse meal.

Add ice water 1 tablespoon at a time and pulse just until dough comes together.

Press dough into a 9 1/2-inch tart pan with a removable bottom, pressing the dough up the sides of the pan.

Bake until crust is lightly golden, about 15 minutes. Let cool completely on a wire rack.

Meanwhile, to make filling, place chocolate chips in a medium bowl.

In a small saucepan over medium-high heat, bring cream just to a simmer.

Pour hot cream over chocolate chips and let sit for 5 minutes then whisk until smooth.

Spread chocolate ganache in a thin layer on bottom of tart shell.

Arrange strawberries in concentric circles on chocolate. Refrigerate until chocolate is set, about 30 minutes.