An amazing tart to bring to the table for any occasion. A cake where the rustic flavour of buckwheat blends well with the sophisticated taste of chocolate, raspberries and pistachio.
Tags
Recipe categories
Difficulty
Preparation time
30 minutes
Cooking time
15minutes
Nutrition table
Name
Name
Name
Name
Name
Name
Name
Name
Name
Name
Chef
Ingredients
Name
Buckwheat flour
Value
100 g
Name
Honeycomb
Value
60 g
Name
Sugar
Value
80 g
Name
Eggs
Value
2
Name
Yeast
Value
12 g
Name
Fresh milk
Value
80 ml
Name
Seed oil
Value
30 ml
Name
Salt
Value
a pinch
Name
Grated peel of one lemon
Value
to taste
Name
White chocolate
Value
70 g
Name
Pistachio paste
Value
90 g
Name
Mascarpone cheese
Value
250 g
Name
Whole milk
Value
80 ml
Name
Honey
Value
4 g
Name
Jelly
Value
2 g
Name
Fresh raspberries
Value
q.b.
Name
Pistachio grains
Value
to taste
Name
Raspberry and chocolate cream
Value
to taste
Title
Preparation steps:
Deep link
https://destinationgustoprod.page.link/35JG
Preparation steps template
Short
Preparation steps
Description
Beat the eggs with the sugar with an electric whisk until frothy, add the milk and oil and mix with a spatula.
Description
Add the buckwheat flour, starch, salt and baking powder to the egg mixture, stirring from the bottom upwards.
Description
Grease and flour the baking tin well, pour in the mixture and bake at 180° C for about 10-15 minutes, always do the toothpick test.
Description
First place the gelatine sheets in a bowl with cold water to soften it.
Description
Melt the chocolate in the milk with the honey in a bain-marie. Turn off the heat and add the well-drained gelatine.
Description
Pour the mixture into a bowl with the mascarpone. Now add the pistachio paste and mix with a mixer until smooth and homogeneous.
Description
Pour the cream into a container, cover with cling film and refrigerate overnight.
Description
Spread the chocolate and raspberry cream on the base of the soft tart and, with the help of a piping bag fitted with a saint honourè nozzle, decorate the tart with the pistachio cream.
Description
Finally, decorate with fresh raspberries and pistachio nuts.
Title
Ingredients for 6-8 people: