Dark Chocolate and Buckwheat Tart

Toast the buckwheat in a dry skillet over medium heat, stirring often, until fragrant and slightly darker, about 4–5 minutes. Transfer to a plate and let cool completely.

In a food processor, combine the cooled buckwheat, all-purpose flour, white sugar, and salt. Pulse 3–4 times to blend.

Add the cold cubed butter and pulse until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining, about 30 seconds total.

Add the whole egg and pulse just until the dough begins to clump, 15–20 seconds. It should look shaggy but hold together when pinched.

Turn the dough onto a work surface, gather into a disc, wrap in beeswax wrap, and refrigerate for 60 minutes until firm.

Preheat the oven to 190°C (375°F). Remove the dough from the refrigerator and let it rest at room temperature for 5 minutes.

On a lightly floured surface, roll the dough to a thickness of 3mm, working quickly. Lift and rotate often to prevent sticking.

Drape the dough over a 24cm tart pan with a removable bottom, pressing it gently into the corners and sides. Trim the overhang flush with the rim using a paring knife.

Prick the base all over with a fork at 1cm intervals. Line with parchment paper and fill with pie weights or dried beans.

Bake for 18–20 minutes until the edges are lightly golden. Remove the weights and parchment, then bake uncovered for 5–7 minutes more until the base looks dry and set. Let cool to room temperature. Reduce oven temperature to 160°C (320°F).

Place the finely chopped dark chocolate in a large heatproof bowl and set aside.

In a small saucepan over medium heat, warm the heavy cream and butter, stirring occasionally, until the butter is fully melted and the mixture just begins to steam. Do not let it boil.

Pour the hot cream mixture over the chopped chocolate. Let it sit undisturbed for 2 minutes to melt, then stir gently from the center outward with a spatula until the mixture is glossy and fully emulsified.

In a separate bowl, whisk together the egg, white sugar, and vanilla extract until pale and slightly thickened, about 1 minute.

Pour the egg mixture into the chocolate mixture and stir gently until fully combined and smooth.

Pour the filling into the cooled tart crust, distributing it evenly with the spatula.

Bake at 160°C (320°F) for 14–16 minutes. The filling should be set at the edges but still have a very slight wobble in the center when gently shaken.

Remove from the oven and cool on a wire rack for at least 30 minutes. The filling will firm up as it cools.

Dust the surface generously with cocoa powder through a fine-mesh sieve just before slicing.

Slice with a hot, dry knife (run it under hot water and wipe dry between cuts) for clean edges. Serve at room temperature.