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The Guardian - Life & Style • Jan. 20, 2026, 10:47 a.m.
Kenji Morimoto’s recipe for miso leek custard tart with fennel slaw
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Jammy leeks, savoury sweet chawanmushi and toasted sesame seeds make this flaky pastry dish feel decadent and special This savoury custard tart celebrates some of my favourite flavours (and dishes): jammy miso leeks, savoury-sweet chawanmushi (a Japanese steamed custard flavoured with dashi) and toasty sesame seeds, all enveloped in flaky pastry. It feels decadent, so it’s best served with a simple fennel salad, zingy with apple cider vinegar and mustard.
It’s excellent eaten while still warm from the oven (be patient!), but even better as leftovers, because I have a soft spot for cold eggy tarts. Ferment: Simple Ferments and Pickles, and How to Eat Them, by Kenji Morimoto, is published by Pan Macmillan at £22.
To order a copy for £19.80, visit the guardianbookshop.com Continue reading...
It’s excellent eaten while still warm from the oven (be patient!), but even better as leftovers, because I have a soft spot for cold eggy tarts. Ferment: Simple Ferments and Pickles, and How to Eat Them, by Kenji Morimoto, is published by Pan Macmillan at £22.
To order a copy for £19.80, visit the guardianbookshop.com Continue reading...
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