Chocolate tart with strawberries on shortcrust pastry made of buckwheat flour
8 servings
90 minutes
Buckwheat flour shortcrust tart with strawberries and chocolate is a refined dessert of European cuisine that combines the rich taste of chocolate with the light acidity of strawberries. Buckwheat flour gives the dough an unusual texture and a subtle nutty note, creating a harmony of flavors. The origins of such tarts trace back to French cuisine, where shortcrust pastry serves as the base for many sweet products. The spicy sweetness of vanilla sugar and the aroma of wine make the filling special, while baking enhances the depth of flavor. The cooled tart gains density, and the strawberry-chocolate filling becomes silky. Serving with orange slices adds freshness and contrast. This tart is perfect for a cozy tea time or festive dinner, delighting with its flavor combination and elegant appearance.
1
Tart base: soften butter in a water bath, mix with flour, add an egg and knead into a ball of uniform dense dough, then refrigerate for half an hour.
- Butter: 100 g
- Buckwheat flour: 150 g
- Wheat flour: 50 g
- Chicken egg: 1 piece
2
Filling: Wash the strawberries, trim the stems, and slice them. Place in a non-stick pan without oil, add wine, vanilla sugar, and simmer on low heat for 5-7 minutes.
- Strawberry: 250 g
- Sweet wine: 50 ml
- Vanilla sugar: 15 g
3
Melt the chocolate in a water bath and pour it over the strawberries
- Chocolate: 100 g
4
Take the dough out of the refrigerator and roll it out to a thickness of 0.5-1 cm, then carefully place it in the mold.
5
Pour the filling into the dough, fold or trim the edges to prevent the dough from burning.
6
Place in the oven and bake for 25-30 minutes at 180 degrees
7
Cool to room temperature, then place in the refrigerator for 1.5-2 hours.
8
Before serving, slice into thin pieces and garnish with orange wedges (if desired)