We are all about working with buckwheat right now—and when we tried the signature tart at Wildair in NYC, we were floored by how Fabian von Hauske was able to use buckwheat flour to make a tender crust filled with hazelnut praline and rich chocolate cream. And while von Hauske serves them as individual tarts at Wildair, we adapt the recipe into a large-format tart fit for a crowd.
Letting the chocolate cream set will get you the perfect texture. Between the butter, chocolate and gelatin, it has all the ingredients to firm into a creamy mousse, but you have to let it chill in the fridge. If it's at all loose or pourable, just let it chill longer.
To learn more, read "Young Bucks."
Chocolate-Hazelnut Buckwheat Tart
Recipe adapted from Fabian von Hauske, Wildair, New York, NY
Yield: One 9-inch tart
Prep Time: 30 minutes, plus chilling time
Cook Time: 15 minutes
Total Time: 45 minutes, plus chilling time
For the Chocolate Filling:
¾ cup heavy cream
¾ cup whole milk
1½ teaspoons gelatin
½ teaspoon kosher salt
1 stick unsalted butter
1½ cups (8 ounces) milk chocolate
For the Crust:
1⅓ cups buckwheat flour
6 tablespoons cornstarch
⅓ cup sugar
1 stick unsalted butter, cubed and chilled
For the Praline:
½ cup sugar
1¼ cups hazelnuts, toasted and peeled
Flaky sea salt, for garnish
1. Make the filling: In a small saucepan, bring the cream, milk, gelatin, salt and butter to a simmer over medium heat. Place the chocolate in a heatproof bowl and pour the hot cream mixture over top. Stir until smooth, then chill in the refrigerator until set, 2 hours.
2. Make the crust: Preheat the oven to 350º. In a food processor, combine all the crust ingredients and pulse until a crumbly dough comes together. Transfer to a clean surface and knead until a smooth dough forms. Transfer to a 9-inch tart pan and press the dough to fit the pan. Bake until set and puffed, 15 minutes. Let cool completely.
3. Make the praline: Line a baking sheet with parchment paper and set aside. In a small saucepan, add the sugar over high heat. Cook, stirring as needed, until an amber caramel forms, 2 to 3 minutes. Stir in the hazelnuts to coat then spread the mixture out in an even layer on the prepared baking sheet. Let cool completely, then transfer to a blender. Blend, scraping as needed, until a paste forms.
4. Assemble the tart: Spread the praline in a smooth layer on the bottom of the tart. Spread the chocolate mixture over the praline, swirling the top with an offset spatula. Garnish with flaky sea salt and serve.
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