Brown Butter, Buckwheat, and Pistachio Cookie Tart

Made with earthy buckwheat flour, nutty brown butter, and pure pistachio butter, this cookie tart is as wholesome as it is decadent. A splash of plant milk keeps the dough wonderfully hydrated, producing a soft, comforting center that's perfect for sharing.

Ingredients:

For the dry mix:

• 1 1/3 cup buckwheat flour
• 1 tsp baking powder
• 1/4 tsp baking soda

For the wet mix:

• 1/2 cup butter (for browning)
• 3 tbsp plant milk of your choice, such as oat or almond milk
• 1/2 cup brown sugar
• 2 tsp vanilla extract
• 1/4 cup 100% pistachio butter (can substitute peanut, almond, or any nut butter you love)
• 3/4 tsp kosher salt
• 2 large eggs

For the topping:

• 4 oz semi-sweet chocolate chips
• 1/3 cup plain chopped almonds

Instructions:

1. Preheat oven to 350°F (175°C).
2. Line a regular tart pan with oiled parchment paper to easily release the tart.
3. In a medium bowl, whisk together buckwheat flour, baking powder, and baking soda. Set aside.
4. Brown butter: In a saucepan, melt the butter over medium heat. Allow it to bubble and foam, swirling the pan occasionally until it turns a deep golden color and smells nutty. Remove from heat and cool for exactly 10 minutes.
5. Directly into the slightly cooled brown butter, add the 3 tablespoons of plant milk.
6. Then, add brown sugar, vanilla extract, 100% pistachio butter, and salt. Stir until smooth and well combined.
7. Add the 2 eggs to the wet mixture, stirring vigorously until fully incorporated.
8. Add the pre-mixed dry ingredients to the wet mixture. Gently stir just until the flour disappears and a dough forms.
9. Pour the dough into the lined tart pan.
10. Since this buckwheat dough can be quite sticky, place a sheet of plastic wrap over the top of the dough.
11. Using your hands through the plastic wrap, press and smooth the dough evenly across the bottom of the tart pan.
12. Once smooth and even, peel off the plastic wrap and discard.
13. Sprinkle the chocolate chips and chopped almonds evenly over the top of the smoothed dough.
14. Bake for 20 to 25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Do not overbake.
15. Let the tart cool in the pan for 10 minutes before lifting it out using the edges of the parchment paper.
16. For an extra touch, drizzle with 100% almond butter before slicing.

Pro Tip: When browning butter, keep a close eye on the pot once it starts to foam, as it can go from perfectly nutty to burnt very quickly. Cooling it for exactly 10 minutes before adding the wet ingredients is key to preventing the eggs from cooking when they hit the bowl.