Torta di Nocciola Espresso

This hazelnut and coffee tart is rich and intense and was created especially with the Espresso di Manfredi 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