Some time ago I received a pack of buckwheat flour, and I was waiting for the right inspiration for a special dessert, which would enhance its strong taste, a little bitter, and its authenticity. I was thinking about making cookies (I don't exclude to propose them in the future, since I have some buckwheat flour left), but then I thought of a really wholesome dessert, simple and hyper-adaptable, so I decided to make a tart.
And, to go well with the strong scent of buckwheat and the sweetness of the short pastry, I chose a jam that was sweet, but not too much, with some sour aftertaste, which created a perfect combination (IMHO): I chose, in fact, a raspberry jam (raspberries were from Trentino Alto Adige), sweet to the right point with the sharp accent that I was looking for.
The result is a simple, tasty, not at all cloying dessert, perfect for breakfast, dessert or tea time.
Loading...
