What's better than a good Chocolate-buckwheat tart ? To give this tart a little original "twist", I decided to substitute the wheat flour with a spelt/buckwheat mix. The result is rustic, and the flavor of buckwheat (Breton black wheat) goes very well with chocolate (you can, if you wish, opt for a classic dough of course).
For the filling, I added rapadura, a whole sugar with a strong taste: if you already use it, then you know what I'm talking about! Mixed with cocoa, it brings a surprising and original taste. I still think that it's a very good alternative to refined sugar - it allows for less sweetening than classic white sugar. As for the cream, I preferred coconut cream (in a carton) to classic liquid cream - even if it means twisting the classics, let's go for it happily :) You can easily find it in the exotic section of stores and in organic cooperatives.
I didn't use too much cocoa (so that it would please as many people as possible), but you can definitely add more if you love it!
In any case, I hope you like the recipe, you will find it in detail below!
- 75 g Spelt flour or wheat
- 75 g Buckwheat flour
- 70 g cold soft butter
- 1 oeuf
- 4 tablespoons of very cold water
- Pinch of salt
- 5 cs bitter cocoa powder or + for a more pronounced taste
- 180 g complete sugar rapadura type
- 3 cs cornstarch
- 2 eggs
- 5 tbsp soft butter, melted
- 180 ml brick coconut cream or classic liquid cream
- 1 cc natural vanilla extract
- + bitter cocoa for the decoration
- Start by making the buckwheat dough: in the bowl of the food processor or in a classic container, mix the two flours and the salt then add the diced butter. Mix until you get a sandy mixture. Add the whole egg. Start kneading. Add the water little by little until you obtain a consistency that does not stick, form a ball and cover with cling film. Refrigerate at least 30 minutes before using.
- For the filling: preheat the oven to 160° traditional heat (not rotating). Mix the dry ingredients: cornstarch, bitter cocoa, whole sugar. Separately, whisk the eggs then add the melted butter, coconut cream and vanilla. Gradually add the dry ingredients. Mix well to obtain a smooth texture.
- Roll out the dough on a floured work surface (or between 2 sheets of baking paper) then line a 25cm diameter tart tin. Pour the filling then bake for about 30 minutes (this varies according to your oven, to adapt). Leave to cool completely out of the oven then refrigerate if necessary before cutting.
- Serve with sprinkled bitter cocoa (and / or a nice spoonful of whipped cream ...)
A tart that is both beautiful and delicious!
I'm not used to using buckwheat in sweets, but it's a great idea with chocolate! Personally I rarely use white sugar, but mostly rapadura which I love and blond sugar, so it suits me well!
This pie looks very tasty!
I would like to make tarts; how long do you need to cook them?
A real treat! I used buckwheat flour and wheat flour for the dough and coconut cream for the filling, the taste and texture are perfect. Thank you for this recipe!
Thank you for your return Lila, see you soon for new recipes :)
Excellent strawberry tart and pistachio whipped cream, we enjoyed ourselves
thanks a lot