Brown Butter Buckwheat Tart with Spiced Nut Crust & Orange Cream
Rustic, elegant, and deeply aromatic — this tart balances toasted buckwheat, caramelized butter, and a citrus-kissed cream. A perfect hybrid of old-world comfort and modern botanical flair.
Servings 8 One 9″ tart (8–10 servings)
Calories 240kcal
Ingredients
- Buckwheat-Spice Crust
- ¾ cup almond flour 72 g
- ½ cup buckwheat flour 60 g
- ¼ cup chopped pecans or hazelnuts
- 2 tbsp Swerve® granular or allulose
- ¼ tsp cinnamon
- Pinch fine sea salt
- 5 tbsp unsalted butter melted (70 g)
- 🍮 Brown Butter Buckwheat Filling
- 5 tbsp unsalted butter
- ½ cup Swerve® Confectioners or allulose 60 g
- 2 whole eggs
- 2 tbsp buckwheat flour 15 g
- ½ tsp vanilla extract
- 1 tsp orange zest
- Pinch sea salt
- 🍊 Orange Cream optional but divine
- ½ cup whipped coconut cream or heavy cream
- ½ tsp orange blossom water or orange zest
- Sweetener to taste allulose or stevia
Instructions
- Step 1: Make the Crust
- Preheat oven to 325°F (adjusted for convection).
- In a bowl, combine almond flour, buckwheat flour, nuts, sweetener, cinnamon, and salt.
- Stir in melted butter. Mix until dough holds shape when pressed.
- Press into tart pan with removable bottom.
- Parbake for 10 minutes, then let cool.
- Step 2: Make the Brown Butter Filling
- In a small saucepan, melt butter over medium heat until deep golden and nutty (~4–5 minutes). Cool slightly.
- In a bowl, whisk together sweetener, eggs, buckwheat flour, vanilla, zest, and salt.
- Slowly whisk in brown butter. The mixture will be smooth and pourable.
- Step 3: Assemble & Bake
- Pour filling into cooled crust. Smooth top.
- Bake 20–25 minutes or until filling is puffed and lightly set in the center.
- Cool to room temp, then chill 1 hour before slicing.
- Step 4: Orange Cream (Optional)
- Whip cream or coconut cream with zest or orange blossom water.
- Sweeten to taste.
- Dollop on each tart slice to finish.
Notes
Nutrition Facts (per 1 slice with cream – 1/10 tart)
(FDA-compliant, estimated)- Calories: 240
- Total Fat: 20 g
- Saturated Fat: 8 g
- Cholesterol: 60 mg
- Sodium: 90 mg
-
Total Carbohydrate: 10 g
- Dietary Fiber: 2 g
- Sugar Alcohols: 5 g
- Net Carbs: 3 g
- Protein: 5 g
Buckwheat is higher in net carbs than almond flour but offers fiber, magnesium, and a unique earthy profile. This recipe uses a modest amount for flavor depth.
📦 Storage & Make-Ahead
- Refrigerated: Keeps 4 days covered
- Freezer: Slices freeze well up to 1 month
- Best Served: Slightly chilled with warm cream or fruit compote
✨ Botanical & Culinary Notes
- Buckwheat flour adds earthy, toasted flavor without gluten
- Brown butter adds richness and caramelized depth — a perfect pairing
- Orange blossom or zest balances the nuttiness with bright holiday lift
- Almond + pecan crust keeps the texture crisp and low-carb
🛡️ Consumer Safety Note
⚠️ Notice: This recipe includes nuts and dairy. Ensure all allergens are clearly labeled and that buckwheat is certified gluten-free if needed for your audience.
