Piper Davis, Chefs Collaborative Board Member and the Cuisine Director and Co-Owner of Grand Central Bakery in Seattle, WA, and Portland, OR added an Oregon Filbert Honey Tart recipe to The Chefs Collaborative Cookbook.
Toasted hazelnuts and honey custard fill the whole wheat crust of this delicious dessert, which is made from soft white flour that is grown and milled locally.
In the video below, Chef Davis shares her tips on how to fully absorb moisture to make a buttery and flaky whole wheat crust. After these tips, and the cookbook’s helpful section on Baking with Whole Grains, you’ll be able to bust the myth that whole wheat baked goods are less tasty!
Posted by: Hayley Fager