If there is one ingredient you’d love to bake with, what would it be? I have several but I think if given a choice, it would be chocolate and cocoa. In my books, I don’t think anything can beat that warm sweet scent in the kitchen that I find so addictively comforting. Granted, I invariably end up making a mess every time I work with cocoa or chocolate, my white kitchen table ends up looking like a war zone with dark brown splattered streaks and spots all over the place. I mentally prepare myself going in armed with the knowledge that I will end up making a huge mess. In the end it never really matters. Because of that final moment, when nothing else matters and my eyes eagerly wait for that hot dark brown dessert to pop out of the oven. I’ll admit I’ve burned my mouth a few times when I’ve been impatient enough to try and taste it hot. This is not recommended one bit, speaking from personal experience!
Last weekend, I spent my time baking. I missed using my tart pan, I haven’t used it in a long time and I felt it beckon me from the corner where it has stayed hidden for the past few months. A few minutes later, I had the pan in one hand and the other was busy shuffling through the pantry shelf, which is what we also refer to as my “Museum Collection and Assortment of Flours” (it’s a whole shelf with several types of flours) which for some reason lacked any regular all-purpose flour. Thankfully, I still had a bit of buckwheat flour left to make my crust. I love buckwheat a lot for its characteristic nutty taste and gorgeous gray color. I made a very simple crust, buckwheat and ground almond meal with a little bit of butter to hold everything together. The resultant pastry reminded me of a graham cracker crust with a buttery and delicious nutty flavor.
When it comes to preparing tarts and pies, I love my faithful trustworthy porcelain pie beads. But if you don’t own any and can’t find a store that sells them near you, use dried beans. I’ve had my beads for a few years now and they making blind baking a cinch. Adding the parchment sheet on top of the pastry surface helps to easily lift the beads off as soon as the tart comes out of the oven and there’s a less chance of getting burned!
Now for the fun part, the chocolate filling! Since it is autumn, I snuck in a little of bit cinnamon, not too much, just a little dab for a little bit of added warmth to the chocolate flavors. When this tart came out, it was every bit delicious, a thin fine crust outside with a moist gooey chocolatey inside. That against the buckwheat and almond crust made it simply enjoyable. And yes, I did my burn my mouth again while trying to taste this way too soon!
chocolate buckwheat almond tart
yields: 6-8 servings
buckwheat almond tart crust
yields: enough to cover one 9 inch ruffled tart pan
1 cup buckwheat flour
1 cup ground almond meal
1/4 teaspoon salt
2 tablespoons sugar
1 stick unsalted butter, melted
1. Preheat the oven to 325F. Line the bottom of a 9 inch ruffled tart pan with parchment paper and spray the sides lightly with a neutral oil.
2. In a mixing bowl, whisk the dry ingredients to mix uniformly. Add the melted butter and mix with your hands to form a dough. If the mixture is too sticky allow it too cool a little, this will help it firm. Transfer the dough to the pan and with your fingers/ or using the bottom flat surface of a measuring cup press the dough up the bottom and sides of the pan to form a layer of even thickness. Cover the crust with clingfilm and refrigerate for 30 mins.
3. Remove the cling film and prick the surface of the crust a few times with the prongs of a fork. Cover the top surface of the pastry with parchment paper and place some pie beads or dried beans. This will prevent uneven rising during the baking process. Bake the pastry for 20 minutes in the center rack of the oven (this is also called blind baking). The edges will be slightly golden brown at this point. Carefully remove the pie beads along with the parchment sheet paper on the top surface.
4. Pour the warm chocolate tart filling (recipe below) into the tart shell, even the surface with a flat offset spatula or a flat butter knife and bake the tart for another 15-20 minutes or until a skewer comes out clean from the center of the tart filling. Transfer the tart from the oven and allow to cool for 15-20 minutes in the pan on a wire rack before removing and transferring it to a clean serving plate. The tart will have a delicate crust on top but a moist gooey texture inside. Slice the tart with a sharp serrated bread knife and serve warm or cold.
chocolate tart filling
yields: enough for filling for one 9 inch tart
8 ounces bittersweet chocolate chips
2 tablespoons heavy whipping cream
6 tablespoons of unsalted butter, at room temperature
3 large eggs, at room temperature
1/2 cup brown sugar
1/4 teaspoon cinnamon (optional)
1 tablespoon madagascar bourbon vanilla extract
1. Melt the chocolate, cream, and butter together in a thick bottomed saucepan over a boiling water bath. This should take about 2-3 minutes. Mix constantly till smooth to get a shiny silky smooth sauce. Keep warm.
2. In a large mixing bowl or stand mixer, whisk the eggs, sugar, and vanilla at high speed for 5 minutes until you get a pale yellow lemony color and a ribbon can be formed with the eggs, the eggs will have tripled in volume.
3. Fold the chocolate mix into the whisked eggs carefully with a circular motion. There will be some deflation but avoid losing too much of the trapped air.
4. Please refer to step 4 above, listed under the tart crust instructions to finish off the tart.