Chocolate Tart Recipe with Buckwheat

Chocolate tarts in a quartet
Fine shortcrust tartes filled with chocolate ganache

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Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

This post shows you my chocolate tart recipe. My cake comes in small tartelette shapes, is baked with buckwheat and filled with chocolate ganache.

Quick tartelettes are a guarantee for the fulfilment of sweet dreams with coffee, tea or dessert. A creamy, crispy chocolate delight to kneel down on – not only chocoholics will get their money’s worth!

Look over my shoulder while I bake and try it out for yourself! Have fun and enjoy baking!

1. Chocolate tart key data for the shopping list

What do you need to bake the little tartes? Look for these things in the supermarket:

Chocolate answers all your questions!

Chef Thomas Sixt knows that too
Buckwheat tartlets with chocolate
Buckwheat tartelettes waiting for their chocolate ganache

2. Recipe chocolate tart

We are quick and start right away. Get to the whisks and good luck!

Chocolate tart

Easy to bake tarte au chocolat with buckwheat shortcrust pastry. Just right as a fine dessert or for coffee or teatime. Thomas Sixt shows how it's done.

Servings 4
Calories 971
Total Time 170 Min.

Chocolate tart recipe with clear baking instructions from professional chef Thomas Sixt for easy do-it-yourself baking.

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Chocolate tarts in a quartet
Fine shortcrust tartes filled with chocolate ganache

Preparation Time

240 Min.

Cook Time

15 Min.

Ingredients

Shortcrust pastry

250 g buckwheat flour
20 g almond flour
50 g icing sugar
1 pinch Salt
50 g butter (room-warm)
1 pc egg
200 g dried peas or dried beans (to weigh down the shortcrust pastry during baking)
20 g dark chocolate (melted, for brushing the tartelettes after baking and cooling down)

Filling for the tart

150 g dark chocolate (I use Lindt chocolate with 70% cocoa content)
150 ml Cream
30 g honey (or agave syrup or maple syrup)
20 g butter (I use small solid pieces of butter)

For sprinkling

4 tbs buckwheat grains (roasted)
4 pinches Fleur de Sel

Instruction

Shortcrust pastry

Shortcrust pastry ingredients
Shortcrust pastry ingredients

Prepare the shortcrust ingredients: Buckwheat flour, almond flour, butter, egg, icing sugar, some salt

Buckwheat shortcrust
Buckwheat shortcrust pastry in the bowl

Mix with softened or liquid butter, room-warm egg together with icing sugar, almond flour and a little salt. Gradually add the buckwheat flour and work it in. Work the buckwheat short pastry well with the dough hook in the mixing bowl.

Shortcrust pastry to roll out
Dough to roll out is placed on the work surface.

Transfer the dough from the bowl to baking paper to roll out.

Roll out the shortcrust pastry with a rolling pin
Roll out the shortcrust pastry with a rolling pin

Roll out the dough evenly and thinly on baking paper with a rolling pin until 2-3 mm thick.

Rolled out shortcrust pastry
Rolled out shortcrust pastry to rest

Leave the rolled-out short pastry to rest in a cool place for approx. 4 hours.

Fill the tartlets with shortcrust pastry
Fill tartlets with buckwheat shortcrust pastry

Preheat the oven to 175° C convection oven.

Grease the tartlettes well with a little butter and fill with the rolled-out pastry.

Baked shortcrust pastry blind
Buckwheat tartlets blindly baked with peas

Cover the pastry base in the baking tins with baking paper – it also works without – and weigh down with dry peas or beans. Bake for 10-12 minutes.

Ready-baked shortcrust tarts without filling
Ready-baked shortcrust tarts without filling

Leave the baked shortcrust pastry tartes to cool in the tin. Remove the peas as soon as possible.

Filling

Ganache ingredients
The ingredients for a chocolate ganache at a glance

The ingredients for a chocolate ganache at a glance.

chocolate
chocolate

Prepare the chocolate well: Roughly grate with a chopping board or knife before use.

Chocolate in a double boiler
Melt the chocolate in a double boiler

Melt the chocolate in a water bath. Heat the cream, syrup/honey in the saucepan to 80° C.

Cream with chocolate in a double boiler
Add the cream and honey mixture to the chocolate in a double boiler

Add the cream and honey mixture to the chocolate in the water bath.

Butter in the ganache
Pour butter into the chocolate ganache

Add small pieces of butter to the ganache.

Finishing chocolate tartes

Brush the tartlets with chocolate
Brush the baked and cooled tartlets with melted chocolate

Brush finished and cooled tartelettes with melted chocolate.

Buckwheat grains in the pan
Roast buckwheat grains dry in the pan

Dry roast the buckwheat grains in a pan.

Chocolate tarts with roasted buckwheat
Sprinkle the chocolate tartes with roasted buckwheat

Sprinkle the toasted buckwheat grains on the bottom of the tartes.

Fill tartes with ganache
Fill buckwheat tart with chocolate ganache

Fill the buckwheat tartlets to the brim with chocolate ganache.

Buckwheat grains sprinkled on chocolate tart
Sprinkle buckwheat grains on top of the chocolate tarts for decoration

Sprinkle the remaining roasted buckwheat grains on the chocolate tartes for decoration.

Chocolate cake with buckwheat
Chocolate cake with buckwheat and ganache as a filling

Sprinkle the tartes with fleur de sel and finish. Voila – bon appetit!

Video

Courses

Cousine

3. Calories and nutritional values

4. More baking ideas

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