What could be better than a good Chocolate-buckwheat tart ? To give this pie a little original “twist”, I decided to substitute the wheat flour with a spelled/buckwheat mixture. The result is rustic, and the flavor of buckwheat (Breton buckwheat) which goes very well with chocolate (you can, if you wish, opt for a classic dough of course).
For the filling, I integrated 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's less sweet than classic white sugar. In terms of cream, here I preferred coconut cream (in bricks) to the classic liquid cream – even if it means twisting the classics, let's go cheerfully :) You can easily find some 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 chocolate tart
Buckwheat pie dough
- 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. 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 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 ...)