Creamy chocolate-buckwheat pie

Creamy Buckwheat Chocolate Tart - Lilie Bakery
Creamy Buckwheat Chocolate Tart - Lilie Bakery

What could be better than a good Creamy chocolate-buckwheat pie to start this year 2020? You know if you consult this blog regularly, I love chocolate… And I can assure you already: one of my 2020 resolutions is to continue to eat it :) To give this pie a little original "twist", I have decided to substitute wheat flour with a spelled / buckwheat mixture. The result is rustic, and the flavor of buckwheat (Breton black wheat) which goes very well with chocolate (you can, if you wish, opt for a classic dough of course).

For the garnish, I incorporated rapadura, a complete sugar with a strong taste: if you already use it, then you know what I'm talking about! Mixed with cocoa, it brings an astonishing and original taste. I still think it's a very good alternative to refined sugar - it is less sweet than classic white sugar. As a creamy addition, here I preferred coconut cream (in brick) to classic liquid cream - even if it means twisting the classics, let's go cheerfully :) You can easily find it in the exotic department of stores and in organic coop . 

As far as cocoa is concerned, I wasn't too strong a hand (so that it could appeal to 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!

Buckwheat shortcrust pastry - Lilie Bakery
Creamy Buckwheat Chocolate Tart - Lilie Bakery
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Creamy Buckwheat Chocolate Tart

The delicious pie version duo ...
Preparation45 min
Baking45 min
Total1 h 30 min
Quantity: 6 people


  • 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
  • 180 g complete sugar rapadura type
  • 3,5 cs cornflour
  • 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. Gradually add the water 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 garnish: preheat the oven to 160 °. Mix the dry ingredients: cornstarch, bitter cocoa, whole sugar. Separately, whip the eggs then add the melted butter, coconut cream and vanilla. Gradually incorporate the dry ingredients. Mix well to obtain a smooth texture.
  • Roll out the dough on the floured work surface (or between 2 sheets of baking paper) then line a 25cm diameter tart mold. Pour the filling and bake for about 40 minutes depending on your oven. Let 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 ...)
Par Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)



  1. Reply


    January 17 2020

    A tart that is both beautiful and delicious!

  2. Reply


    January 17 2020

    I'm not used to sweetening buckwheat, but it's a great idea with chocolate! Personally, I only use white sugar very little, but especially the rapadura that I love and the blond sugar, so that suits me well!

  3. Reply


    February 5 2020

    This pie looks very tasty!
    I would like to make tarts; how long do you need to cook them?

  4. Reply


    March 26, 2020

    Hello Aurélie,
    Thank you for this recipe !
    I tried it this afternoon but got a chocolate cake texture ...
    However, I respected all the doses, isn't the 45-minute cooking a bit too much?


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