Hello, dear ones! I’m still basking in the utter bliss of a sunshiny weekend. It may still be cold here in Washington, but this gorgeous weekend gives hope that spring weather may be just around the corner.
I had to rest most of this weekend, but today I was able to get out for a walk and oh, how wonderful it was!! All sorts of folks were out and about: kids cheering and laughing over a game of volleyball in the park, a father and daughter fishing from a bridge over the creek, and an elderly couple strolling through the woods with their sturdy walking sticks in hand. It felt so companionable to bid each other hello, smiling in shared enjoyment of a glorious day.
Everything looked beautiful today, from the glittering stream to the sun-dappled leaves in the forest, but my favorites were the white flowers positively beaming in the sunlight. Do any of you know what these ones are? There were whole trees filled with blossoms.
It was a peaceful, happy sort of afternoon, with breaks to sit on fallen logs and listen to the wind in the trees and the gurgle of the creek wending through the woods. It was just what I needed to clear my head, fill my lungs with fresh air, and remind me how beautiful life is.
While I recover from these wretched viruses I have to avoid wheat and corn. It was OK the first few days but then I started craving bread and baked goods something fierce. My friends Darren and Nicole are also going wheat-free for a while and having similar cravings, so I decided we simply had to have something decadent to eat to help us be good.
I made my favorite Dark Chocolate Tart but used buckwheat for the crust instead of wheat. It worked just dandy but turned out so dark it was almost black! I decided to view it as looking “extra rich” instead of “burnt to a crisp.” 😉 The buckwheat is very hearty but somehow the maple flavoring softens it and makes it a good wheat-free alternative for the luscious truffle-like chocolate filling. It was a lovely treat on a sunshiny afternoon.
What is your favorite memory from your weekend?
Dark Chocolate Tart with Buckwheat Crust
Ingredients for Crust:
1 stick butter, melted
1/4 cup sugar
1 tsp maple flavoring
1 cup buckwheat flour
Ingredients for Filling:
1/4 cup Hershey’s Special Dark Cocoa
1 cup coconut milk
6 Tbsp sugar
1 1/4 tsp instant instant coffee or espresso powder
1/2 tsp vanilla extract
1 large egg, lightly beaten
Directions for Crust:
- Preheat oven to 350 degrees F
- Mix butter, sugar, salt and maple flavoring in medium bowl. Add flour mix until just blended. Don’t worry if dough seems too soft.
- Press all of the dough evenly into bottom and sides of 9-inch tart pan with removable bottom.
- Bake 20-25 minutes, or until crust is deep golden brown.
Directions for Filling:
- While crust is baking, place butter, sugar, cocoa powder and coconut milk in a medium saucepan and cook over medium heat, stirring, until mixture is blended, smooth and begins to simmer around edges.
- Remove from heat and stir in espresso powder and vanilla.
- Just before crust is ready, whisk egg thoroughly into hot chocolate mixture.
Directions for Tart:
- Pour filling into hot crust and return to oven. Turn off heat.
- Leave tart in oven until it quivers like soft Jell-O in the center when the pan is nudged, about 10-12 minutes. Cool on a rack.
- Serve the tart warm or at room temperature.