Melt chocolate & butter, mix with hazelnuts, bran flakes & salt. Press into a tart tin & chill.
Make caramel: Melt sugar to caramel, whisk in butter, then cream. Off heat, stir in miso & let cool.
Heat cream, pour over chopped chocolates & mix till smooth. Pour into tart case.
Drizzle caramel over ganache, swirl with a knife & set in fridge.
