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Pecan Buckwheat Tart (vegan)

Pecan Tart

Yield: 6 - 8 servings

Prep Time
25 minutes
    Cook Time
5 minutes
       
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2 fork recipe Buckwheat Pecan Tart

Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.

Yes, you can make a pecan pie without the use of corn syrup and eggs. The magic is buckwheat cereal and dates! Buckwheat "milk" sweetened with dates thickens perfectly when heated. I highly recommend this recipe for a holiday dessert or a sweet treat any time of year.

Instructional images follow the recipe.

Ingredients:

Ingredients::

Special Equipment:

 

Preparation Method:

Notes: If you do not want to use maple syrup, increase dates to 9 or 10. Prepare your desired pie crust per the recipe instructions and blind-bake if necessary (pre-bake the pie crust because).

Remove the pits from the dates (if necessary) and chop the dates into small pieces, about ¼ to ½ inch. Place dates in a bowl and cover with 1 cup hot water. Let dates soak for 10 to 15 minutes, or until the water is cool.

Place the buckwheat in the jar of a blender along with 3/4 cup of cold water. Blend the buckwheat for about 30 seconds on high speed. Add the soaking liquid from the dates to the blender, setting the soaked dates aside for now. Blend for an additional 30 seconds to 1 minute to create sweet buckwheat “milk”. Use a nut-milk bag or a strainer lined with cheesecloth to strain the buckwheat milk into a separate container such as a 2 cup or larger measuring cup.

Rinse out the blender jar and return the buckwheat milk to the blender along with the soaked dates and maple syrup. Blend for 30 seconds to 1 minute, or until there are no visible large pieces of dates.

Pour the mixture into a small saucepan and place over medium heat. Use a whisk to constantly stir the buckwheat mixture until it begins to thicken and comes to a boil. Pour the thickened mixture into the prepared pie crust and place pecans on top, slightly pressing into the buckwheat custard while it is still warm and soft.

Let the tart cool at room temperature for at least 2 hours, or refrigerate for 1 hour before serving. Refrigerate any leftovers in a sealed container or covered in plastic wrap for up to 5 days.

Ingredients (mise en place)

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Blend the buckwheat with 3/4 cup of cold water.

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Strain the buckwheat milk using a strainer and cheesecloth or a nut-milk bag.

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Bring the mixture to a boil over medium-high heat while whisking.

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Pour the buckwheat custard into a prepared pie crust.

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Top the custard with raw or toasted pecan halves.

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Enjoy!

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