I am rather fond of coffee, particularly in a small, sweet tart. It's velvety filling is enrobed in a honey coloured hazelnut crust. I toast the nuts beforehand in a dry cast iron skillet, filling the kitchen with a deep, warm aroma. This is a lovely rich dessert, perfect to enjoy in the depths of Winter. I've shared the recipe in this week's column for Viva.
COFFEE TART RECIPE WITH OAT AND HAZELNUT CRUST
Posted by Eleanor Ozich on
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