Mini buckwheat flour tarts with buttercream and fruit - a recipe for a crunchy dessert!

You dream of a dessert that is both crisp, tender and full of natural flavors? Try mini tarts made with whole wheat buckwheat flour, which combine aromatic shortcrust pastry, velvety buttercream and juicy fruit. This recipe, which Beata has prepared for you, is the perfect choice for a unique dessert that will delight everyone - from lovers of sweets to fans of healthy ingredients. Gluten-free dessert!

Why choose whole grain buckwheat flour?

Whole grain buckwheat flour is a real superfood in the kitchen! It is naturally gluten-free, rich in fiber, B vitamins, iron and magnesium. Its nutty flavor gives the cake a unique character, and the shortcrust tarts prepared with it are a healthy alternative to traditional desserts. With this recipe, you can enjoy a delicious dessert without sacrificing nutritional value.

Ingredients for mini tarts (5 servings with a diameter of 10 cm):

• Gluten-free whole grain buckwheat flour - 150 g
• Cane sugar - 50 g
• Butter - 50 g
• Gluten-free baking powder - 1 teaspoon
• Egg - 1 pc.
• Salt - pinch

Preparation of mini tartalettes:

1. Mix all dry ingredients in a bowl: buckwheat flour, cane sugar, baking powder and salt.
2. Add egg and chopped cold butter. Quickly knead the dough so that the ingredients are well combined.
3. Form a ball, wrap in cling film and place in the refrigerator for 20-30 minutes. This will make the dough more crumbly and easier to form.
4. Grease the tartlet molds with oil, and then lay the cooled dough in them, pressing evenly to the sides. Prick the bottom with a fork to prevent bulging during baking.
5. Put the molds with the dough in the refrigerator for another 5-10 minutes, so that the tarts will keep their shape better.
6. Bake in an oven preheated to 180°C (top/bottom heat) for 20-25 minutes, until golden and crispy. Once baked, let cool and then gently bang the bottom of the mold against the countertop so that the dough easily separates from the mold.

Ingredients for buttercream:

• Butter - 50 g
• Powdered sugar - 25 g
• Milk - 2 tablespoons

Preparation of buttercream:

1. Beat soft butter with a mixer for 5 minutes on high speed until it becomes fluffy and almost white.
2. Add powdered sugar and beat for another 3 minutes to get a velvety consistency.
3. Finally, add the milk and mix for a while until the ingredients come together.

Spread the cream on the cooled bottoms of the tartalettes, spreading it evenly over the surface of the tartalettes.

Fruit and jelly - the perfect finishing touch:

Ingredients:

• Fruits (e.g. banana, fig - cut into pieces, grapes)
• Clear jelly (use half as much water as the recipe on the package so that the jelly will set faster and be more compact)

Preparation:

1. Prepare the jelly according to the recipe on the package, using half as much water. Set aside to set.
2. Mix the sliced fruits with the setting jelly, then spoon it over the buttercream.
3. Put the finished tarts in the refrigerator to let the jelly set completely.