Dessert

Chocolate, Hazelnut and Vino Cotto Tart with Gluten Free Pastry Recipe

Name: Chocolate, Hazelnut and Vino Cotto Tart with Gluten Free Pastry Recipe
Yield: 12
Ingredients: [HEADING]You'll need to make:[/HEADING]; 1 batch [URL]Gluten Free Pastry|https://www.maggiebeer.com.au/pages/recipes/gluten-free-pastry[/URL]; 180g unsalted butter; 1 cup (220g) caster sugar; 3 free range eggs; 2 free range egg yolks; 1 cup (220g) Maggie Beer Vino Cotto; 3/4 cup (75g) cocoa, plus extra for dusting; 21/2 cups (300g) hazelnut meal; 2 x 125g punnets fresh raspberries, to serve; 1/2 cup (60g) hazelnuts, roasted & chopped, to serve; Mascarpone, to serve

Bring this dessert to a party and you'll be invited around every weekend. Savour hazelnut meal, chocolate and Vino Cotto in a gluten-free pastry.

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