chocolate, walnut & buckwheat tart

baked chocolate filling, walnut praline, buckwheat pate sucree

the pastry and praline can be made days in advance, and the entire tart can be baked the night before for a low-maintenance dinner party or date night dessert

serves eight to twelve

ingredients

buckwheat pate sucree

45g butter, cubed

45g powdered sugar, sifted

1 egg

15g almond meal

85g plain flour

30g buckwheat flour

pinch salt

walnut praline

70g caster sugar

70g walnuts, chopped

pinch salt

2-4 tbsp water

baked chocolate filling

200g dark chocolate, chopped

150g butter, cubed

3 eggs

50g brown sugar

cocoa powder, for dusting

method

buckwheat pate sucree

beat together the butter (45g) and powdered sugar (45g) until the sugar has dissolved (about 3-4 minutes)

add half the egg (0.5, save the other half for egg wash) and beat to incorporate (it may split, that’s ok! it will come back together)

sift in the almond meal (15g), plain flour (85g), buckwheat flour (30g), and a pinch of salt

beat until just combined

turn out onto a piece of plastic wrap, pat into a flat disc and refrigerate for at least one hour

roll out between two sheets of baking paper to about 2mm thick

transfer to a tart tin and trim the edges

make sure to lift and press the tart base into the corners of the tin. this will help prevent the sides slumping in the oven

chill for one hour

preheat the oven to 160°C

bake for 20 minutes

brush the insides with the remaining egg (0.5)

return to the oven for a further 10 minutes

walnut praline

add the sugar (70g) to a small saucepan

warm over medium heat until all the sugar has liquified and lightly coloured, swirling the pan occasionally

add the chopped walnuts (70g) and stir to coat the walnuts in sugar

transfer to a lined baking tray, sprinkle with a pinch of salt, and let cool completely

once solidified, transfer to a food processer and blitz

add water (2-4 tbsp) as required to form a smooth, spreadable paste

spread a layer of the praline over the cooked tart base

baked chocolate filling

increase the oven temperature to 180°C

melt the dark chocolate (200g) and butter (150g) together (using a microwave in short bursts, or in a double boiler) and set aside to cool slightly

meanwhile, add the eggs (3) and brown sugar (50g) to the bowl of a stand mixer

whisk on medium speed for 10 minutes to form a light, fluffy foam

pour in the melted chocolate mixture and fold gently until just combined

pour the chocolate filling into the tart base right up to the edge of the pastry

you may have extra filling, these can be poured into muffin tins and baked off as baker’s tax

bake for 12-15 minutes until the top of the filling is dry to the touch but still jiggles

let cool to room temperature before serving for a light, mousse-like texture or chill and serve fridge cold for a rich, ganache-like texture

dust with cocoa powder before slicing and serving