RECIPE FOR TODAY: Coffee Chiffon Tart
Coffee Chiffon Tart has a biscuit-crumb shell which may be made from, choco-late-flavoured biscuits or plain ones. The ingredients given here make enough to fill a nineinch tart plate: You will need:— U cups biscuit crumbs 2oz butter, melted 2 tablespoons brown sugai 1 dessertspoon gelatine t cup hot strong coffee Pinch salt J cup sugar 3 eggs Method: Mix crumbs with brown sugar and melted butter and press into a 9-inch tart plate; chill. Soak gelatine in a little cold water. Combine coffe, half the sugar and salt, and stir over heat until the sugar has dissolved. Beat egg yolks and gradually add to the hot liquid. Reduce heat, add softened gelatine and stir until this is dissolved. Cool, then fold in :the eggs whites stiffly beaten
-with the remainder of the I sugar. I Pour into the chilled tart shell and chill until firm.
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https://paperspast.natlib.govt.nz/newspapers/CHP19730119.2.50
Bibliographic details
Press, Volume CXIII, Issue 33128, 19 January 1973, Page 5
Word Count
152RECIPE FOR TODAY: Coffee Chiffon Tart Press, Volume CXIII, Issue 33128, 19 January 1973, Page 5
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Acknowledgements
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