Pastry chef Emily Luchetti of San Francisco’s Waterbar shared this elegant dessert with us.
For the filling:
For the orange beurre blanc:
This recipe, while from a trusted source, may not have been tested by the CHOW food team.
Lemon zest adds zing to this creamy ricotta cheese tart.
Sexy and spicy, just like its namesake.
Creamy horchata mixed with aged rum and a splash of hazelnut liqueur.
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