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Roasted Tomato and Pancetta Crisp

Yield: 24 servings

Roasted Tomato

American Metric

2 lbs 900 g

2 Tbsp 30 mL

Ingredients

Cherry Tomatoes, Peeled

Extra Virgin Olive Oil To Taste To Taste

To Taste To Taste

Kosher Salt

Black Peppercorns, Ground 7 ea 7 ea

Fresh Thyme Sprigs

In a bowl, toss the cherry tomatoes with olive oil, kosher salt, and black pepper until evenly coated. Transfer to a baking dish and tuck thyme sprigs between the tomatoes. Bake at 275°F/135°C for about 45-60 minutes, or until the tomatoes are softened, jammy, and slightly caramelized. Set aside.

Custard

American Metric

4 oz 113 g

1 tsp 3 g

¼ C 59 mL

Ingredients

Goat Cheese, Softened

Gelatin, Unflavored

Warm Water To Taste To Taste

Kosher Salt To Taste To Taste

1 C 237 mL

½ C 30 g

½ C 120 g

Black Peper Corn, Ground

Heavy Cream

Lemon Zest

Plain Whole Milk Yogurt To Taste To Taste

24 ea 24 ea

Extra Virgin Olive Oil

HUG Filigrano Mini Vegan Red Neutral Tartlet, Round (009142)

Crumble the goat cheese into a food processor and blend until smooth.

In a small saucepan, bloom the gelatin in water, then gently heat until fully dissolved. Add the dissolved gelatin, heavy cream, lemon zest, salt, and black pepper to the goat cheese. Blend until smooth and fully incorporated. Add the yogurt and blend again until silky and smooth.

Transfer the goat cheese mixture into a piping bag. Pipe into tart shells, filling each evenly. Smooth the tops if needed. Refrigerate until set.

Assembly

American Metric

To Taste To Taste

Ingredients

Extra Virgin Olive Oil To Taste To Taste

To Taste To Taste

Fresh Thyme Sprigs

Black Peppercorns, Ground

Top each tart with a spoonful of the warm roasted tomatoes. Finish with a drizzle of olive oil, fresh thyme leaves, and additional black pepper if desired.

Serve slightly warm or at room temperature.

The Springtime Bite

Yield: 24 servings

Ricotta Filling

American Metric

1 tsp 5 g

1 Tbsp 15 g

½ C 120 mL

1 C 240 mL

½ tsp 3 g

¼ tsp 0.5 g

3 ea 3 ea

½ C 120 g

Ingredients

Prova GOURMET Caviani (777036)

Unsweetened Applesauce

Roasted Garlic

Heavy Cream

Whole Milk

Fine Sea Salt

White Pepper, Ground

Large Egg

Ricotta Cheese To Taste To Taste

Nutmeg, Ground

HUG Filigrano Mini Vegan Green Neutral Tartlet, Round (009143)

In a saucepan combine Caviani, apple sauce, roasted garlic, cream, milk, salt, and white pepper. Bring to a gentle simmer, then remove from heat and allow to steep for 20 minutes.

In a large bowl, whisk the eggs until smooth. Add the ricotta and whisk until fully incorporated. Strain the warm cream mixture into the bowl, pressing the garlic through the strainer to extract maximum flavor. Mix until smooth.

Add in the Parmigiano-Reggiano and nutmeg. Whisk until fully incorporated and smooth.

Portion the mixture evenly into the tart shells and place on a sheet tray.

Bake at 325°F / 165°C with 20% steam for 12 -18 minutes, or until the custard is just set. Remove from the oven allow to cool slightly.

Vegetable Garnish

American Metric

1 C 150 g

¼ C 15 g

3 Tbsp 45 mL

½ C 57 g

Ingredients

Sugar Snap Peas, Blanched and Cut

Snow Peas, Blanched and Cut

English Peas, Blanched

Asparagus, Blanched and Cut

Italian Flat Parsley, Fine Chop

Parsley Oil

Parmigiano-Reggiano, Fine Grated

Blanch the sugar snap peas, snow peas, English peas, and asparagus until tender -crisp. Shock in ice water, drain, and pat dry.

Assembly

Gently press the blanched vegetable into the custard, arranging them upright for height and visual appeal. Finish with finely chopped parsley, a drizzle of parsley oil, and a generous sprinkle of finely grated Parmigiano-Reggiano. Serve warm.

Pistachio Cherry Marshmallow Tart

Yield: 24 servings

Pistachio Marshmallow

American

6 oz

3 oz

1 oz

1 oz 1.4 oz

0.35 oz 1.7 oz

Ingredients

Granulated Sugar

Pastry Ideale Glucose Syrup (505092)

g Honey

Pastry Ideale Invert Sugar (505093) Water

Pastry Ideale Gold Gelatin (018040), Bloomed Pistachio Paste

In a saucepan, combine the granulated sugar, glucose syrup, honey, invert sugar, and water, and cook the mixture to 236°F (113°C). Pour the hot syrup into a stand mixer fitted with a whisk attachment, then add the melted bloomed gelatin. Whip on high speed for about 5 minutes, or until the mixture reaches full volume while still warm. Add the pistachio paste and continue mixing until fully incorporated.

Assembly American Metric Ingredients

25 each 24 each

As needed As needed

HUG Vegan Green Neutral Tartlet (009134)

Cesarin Amarena Cherries (582003) As needed As needed

Toasted Pistachios, Chopped As needed As needed

PCB Creation Painted Green Triangles (626408)

Place one amarena cherry into each tartlet shell, then pipe the pistachio marshmallow on top. Allow the marshmallow to set, then lightly torch the surface. Finish by sprinkling with chopped toasted pistachios and garnish with a green chocolate triangle or as desired.

Raspberry Whipped Mascarpone Tart

Yield: 48 servings

Whipped Mascarpone Cream

American Metric

5 each 5 each

3.5 oz 100 g

16 oz 10.1oz

2 each 480 g 288 g 2 each

Ingredients

Pastry Ideale Sheet Gelatin, Gold (018040), Bloomed

Heavy Cream

Sugar

Heavy Cream Mascarpone

Prova Gourmet Papua New Guinea Vanilla Beans (777002)

In a saucepan, combine the first portion of heavy cream, sugar, and the scraped vanilla beans, and bring the mixture to a boil. Remove from heat, cover with plastic wrap, and allow it to infuse for 30 minutes. Gently rewarm the mixture, then strain it over the mascarpone and mix until smooth. Add the bloomed gelatin (melted) and stir until fully incorporated. Cover the mixture and refrigerate for 24 hours. Once chilled, whip in a stand mixer until it reaches a smooth, pipeable consistency.

Assembly

American Metric

As needed As needed

48 each 48 each

As needed As needed

48 each 48 each

Ingredients

Ponthier Raspberry Compote s (655155)

HUG Mini Vegan Red Tartlet (009142)

PCB Raspberry Crispy (626329)

PCB White Chocolate Daisies (616319)

Pipe a small amount of raspberry compote into each tartlet shell, then pipe the whipped mascarpone cream on top. Finish by garnishing with raspberry crispy pearls and a white chocolate decoration.