Turn the oven down to 180C/160C Fan/Gas 4 and bake the tart for 5–10 minutes until golden and smelling toasty. Leave to cool before slicing and serving with custard.

Miso and brown sugar bring butterscotch flavor to this fall tart. Canned pumpkin transforms the popular Miso Custard Tart at Current Charcoal Grill in Birmingham, Alabama into a stunning fall dessert.

For the custard and assembly300ml whole milk300ml double cream1tsp vanilla extract6 medium free range egg yolks120g caster sugar4tbsp corn flour450g ... and a piece of the tart on top.