Buckwheat flour has a rich dark cream colour and a light aroma of natural buckwheat. It is traditionally used for making fluffy pancakes, noodles. This flour will diversify the taste of bread, scones, and muffins.

Buckwheat flour mini tarts with cherries

Ingredients for the recipe:

Buckwheat flour 280 g,
Dairy butter 125 g,
Eggs 1 pce,
Sugar 115 g,
Vanilla sugar 10 g (1 tea spoon),
Leavener 5 g (0.5 tea spoon),
Salt 2 g (0.2 tea spoon),
Cinnamon 2 g (0.2 tea spoon),

Filling:
Quick-frozen cherries 300 g,
Sugar 150 g,
Corn starch 20 g.

Cooking method:

Beat the sugar, vanilla sugar, egg and salt with a wire whisk or mixer, then add the room temperature dairy butter.
Add the flour, mixed with cinnamon and leavener. Mix quickly and thoroughly (do not knead the dough long so that the tarts remain fluffy after baking).
Divide the dough into 10 equal parts and distribute into 10 molds oiled with dairy butter.
Freeze the tarts for 10 minutes.
For the filling, simmer the cherries with sugar for 5–10 minutes.
Cool to room temperature, pour in corn starch, stir thoroughly, and bring to a boil.
Place the cooled filling in the tarts and bake at 170 ⁰C for 15–18 minutes

Shelf life 18 Months

Pack :size 500 G