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!
Creamy Buckwheat Chocolate Tart
- 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 ...)