Nespresso Presents Claude Bosi - 2 Michelin Star Chef | UK & Ireland

Have you ever wondered what it is like behind-the-scenes in a two Michelin Star kitchen? At Nespresso, we are proud to work with Claude Bosi, one of our chef partners and chef patron at Michelin House in London. Recently, Claude and his team have been taking the time to experiment in the kitchen, inspired by the use of coffee as an ingredient and also as an accompaniment to gastronomy as a whole.

Claude and his team have created a polenta dish with parmesan, coffee, black truffle and hazelnut. Followed by a treacle tart which is a delicious treat to be savoured with a Nespresso coffee. The recipes are brilliantly simple and perfect to recreate at home so make sure to tag us and include #MyNespressoMoment.
TREACLE TART by Claude Bosi
Makes one tart (in a dish 25cm diameter) / approx. 8 portions

SHORTCRUST PASTRY
Ingredients
200g icing sugar
200g unsalted butter
60g almond powder
10g sea salt
2 whole eggs
500g Plain flour

Method
1. Add the butter and icing sugar to a stand mixer for mix for 2 minutes.
2. Add the almond powder and salt.
3. Add the flour in 3 parts, a third at a time, allowing the flour to be thoroughly mixed to a smooth consistency.
4. Transfer from the bowl and wrap in clingfilm. Press to a square. Rest in the fridge for 30 minutes.
5. Remove and roll to a 3mm thickness.
6. Line a round 25cm diameter tart case. Cover that area with baking paper – and set beans inside to
hold. Cook at 160°C for 20 mins.
7. Remove the beans. While it is still hot, egg wash the inside and finish in the oven for a further 6 minutes.

FILLING
Ingredients
400g golden syrup
1 ball candied ginger
1 lemon zest
2 whole eggs
100g white breadcrumbs
75g crushed Amaretti biscuits

Method
1. Mix all the ingredients together with a hand mixer
2. Pour into the pastry case. Cook for 10-15 minutes at 160°C (until it turns golden).
3. Take out the oven and set aside to cool.
4. Slice and serve with a delicious coffee.

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