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Gluten Free Buckwheat Tart Crust
If you have been following our culinary journey for a while then you know we absolutely love tarts and pies. I would actually say they are probably one of our favorite types of dessert. Why? Well. We love that pies and tarts can be seasonal. Apples and pears in the fall, strawberries and cherries in the spring, blueberries and raspberries in the summer and chestnuts and chocolate in the winter. What's not to love? But what is especially important to make that extra delicious tart is the crust. Homemade, flaky and buttery is our favorite, but a couple of years ago we make this incredibly delicious chestnut pie with gluten free buckwheat crust and it just stuck in our minds forever. So today we share it with you: Nutty, flaky, buttery, incredibly delicious and homemade gluten free tart shell. Yum!

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • for
    1
    tart crust 35 x 11 cm (or ⌀ 24 cm / ⌀9 inches)
  • preparation:
    60
    minutes
  • bake:
    35
    minutes

METHOD

  • Cook the buckwheat flour

    Set a skillet over medium high heat. Add the buckwheat flour and cook it for about 5 - 10 minutes, stirring occasionally. It will start to smell nutty and wonderful. Remove from the heat and sift the flour and cacao powder into a bowl to cool down. Rub the softened butter into the dry ingredients using your fingertips until there are no more big lumps of butter.

  • Knead into a dough

    Add in the sugar, ground nutmeg, ground cloves, 1 tsp of lemon zest, eggs and a pinch of salt. Gently knead it together using your hands until you have a ball of dough. The dough still needs to be chewy and crumbly. Wrap in a clingfilm and place into the fridge for 1 hour.

  • roll out the dough

    Preheat the oven to 175 °C / 350 °F. Lightly dust a clean work surface with flour, flatten the dough into a disk and roll out the tart dough to 0.5 cm / 0.2 inch thick.Carefully roll your tart dough around the rolling pin, then unroll it carefully over your tart pan. Prick the dough all over with the tines of a fork, and press the tines up against the edges of the tart crust. Line the dough with a large piece of parchment paper. Press the paper into the edges of the dough. Fill it with pie weights or dried beans. Make sure they cover the entire bottom of the tart crust.

  • Bake

    Bake for 20 minutes, then check if the parchment paper still sticks to the tart crust. If not, then remove the paper with the beans or pie weight and bake for another 15 minutes. Let the tart crust cool on a wire rack then fill it with your favorite tart filling. Enjoy.

Gluten Free Buckwheat Tart Crust

Gluten Free Buckwheat Tart Crust

 

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