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HAZELNUT COFFEE TART

HAZELNUT COFFEE TART

by Stefano Manfredi

torta di nocciola espresso

This  hazelnut and coffee  tart is rich and intense and was created especially  with classico blend  to celebrate  espresso di manfredi 10th anniversary in 2000

INGREDIENTS

  • 85g softened unsalted butter
  • 3 very short, double shots of Espresso di Manfredi
  • 150g caster sugar
  • Zest of half an orange, grated
  • 2 eggs, beaten
  • 1 tablespoon plain flour
  • 200g roasted hazelnuts, skinned and chopped
  • 90g best quality 70% dark chocolate, grated

METHOD

Cream the butter and sugar then add the zest. Mix in the rest of the ingredients. Pour the filling into a 20cm pie shell and bake for 30 minutes in a pre-heated oven at 180C. Cool and serve with vanilla custard or espresso gelato.

Makes one 20cm tart to serve 6-8