Espresso di Manfredi Hazelnut Tart

Here’s a delectable chocolate and coffee tart courtesy of chef Steve Manfredi. You’ll find plenty of good coffee and chocolate at The Rocks Aroma Coffee Festival, Argyle Street Sydney.

Inroduction

About this Recipe

By: Sheridan Rogers

Here’s a delectable chocolate and coffee tart courtesy of chef Steve Manfredi. You’ll find plenty of good coffee and chocolate at The Rocks Aroma Coffee Festival, Argyle Street Sydney.

Ingredients

  • 20cm pre-baked sweet shortcrust pie shell
  • softened unsalted butter 85g
  • caster sugar 150g
  • double shots espresso coffee 3 very short shots, at room temperature (preferably Espresso di Manfredi)
  • orange zest 1/2 orange, finely grated
  • eggs 2, beaten
  • plain flour 1 tablespoon
  • roasted hazelnuts 200g, skinned and chopped
  • 70% good quality dark chocolate 90g, grated

Makes one 20cm tart to serve 6-8 Cream the butter and sugar then add the zest. Mix in the rest of the ingredients. Pour the filling into the pre-baked 20cm pie shell and bake for 30 minutes in a pre-heated oven at 180C. Cool and serve with vanilla custard or espresso gelato.