Ingredients
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
Garnish
- 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
Prepare in advance
- 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 ...)