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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.
Course Dessert
Cuisine French
Keyword tart
Prep Time 30 minutes
Cook Time 25 minutes
chill time 1 hour 30 minutes
Total Time 2 hours 25 minutes
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.