Denis Cotter is definitely one of my favourite chefs. I lived for a while in Cork, Ireland’s second city and home to Denis’ restaurant Cafe Paradiso, and I probably didn’t appreciate at the time what a rare privilege it is to live near a restaurant you love so much! These days I have to content myself with Denis’ cookbooks, and his latest ‘For the Love of Food’ is out this month.
While I wait to get my hands on a copy, I thought I’d write about one of his recipes that I use the most, from his first book, ‘The Cafe Paradiso Cookbook’. His recipe for Almond Tartlets includes a mouth-tingling filling of gooseberry and amaretto custard, but I have used the base tartlet recipe with all sorts of fillings.
The base is gluten-free as it is made with ground almonds rather than flour, and even though the orginal has a gorgeous buttery taste, I have made vegan versions with vegan margarine which also turn out well. Besides making an excellent tartlet base for fillings, this recipe makes great biscuits, which are crisp and melt in the mouth! The secret is probably to act quickly and not mess with the mixture too much, but I’ve always found this recipe surprisingly easy, and the tartlets lift out of the tin without collapsing every time!
For the photos below, I filled the tartlets with lightly stewed mixed frozen berries, topped with whipped cream and poured the juice from the berries over the top.
Cafe Paradiso, 16 Lancaster Quay, Cork City, Ireland