Chocolate-Hazelnut Buckwheat Tart

What a wonderful combination of flavors!  

When I first saw this recipe, I couldn't wait to try it. 

Even though there are three separate parts to this recipe, they are 

all things you can do ahead.  Then just assemble it, when ready to eat. 

Cook's tip: I would not put the whole amount of  dough,

prepared for the crust, into the tart shell.  Maybe only 2/3 of the recipe.

I thought the crust was a bit thick for the other layers.  Also, I freeze the

dough in the tart shell(which can be done a day or two ahead). The day 

you are going to serve it, bake the tart shell, adding a few extra 

minutes to the cooking time.

As Always,

ENJOY!

Recipe Source:  Tasting Table adapted from Fabian von Hauske

INGREDIENTS

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

1 egg

For the Praline:
½ cup sugar

1¼ cups hazelnuts, toasted and peeled

For Assembly:
Flaky sea salt, for garnish

DIRECTIONS

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, or a day ahead.

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.