Ingredient List
- Makes one 20cm tart to serve 6-8
- 20cm pre-baked sweet shortcrust pie shell
- 85g softened unsalted butter
- 150g caster sugar
- 3 very short, double shots of Espresso di Manfredi (or espresso coffee), at room temperature
- 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
Here’s a delectable chocolate and coffee tart courtesy of Steve Manfredi.
You’ll find plenty of good coffee and chocolate at The Rocks Aroma Coffee Festival, Argyle Street Sydney, on Sunday July 25th, 2010 10am – 5pm.
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.
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