Culinary Heritage

The Pfister Hotel's Caprese Tart

Balsamic Caviar Ingredients:

• 2 grams Agar Agar
• 175 grams Balsamic Vinegar
• 230 grams Vegetable Oil

Instructions:

1. Add vegetable oil to a freezer, friendly container and chill in the freezer for 30 mins.
2. When the oil is almost ready, add the vinegar and agar to a pot. Stir well.
3. Bring to a boil and make sure the agar is dissolved. Remove from heat.
4. Let cool the agar and vinegar for a couple of minutes. Remove oil from freezer.
5. Fill a plastic pipette with the balsamic and agar mixture and slowly drop droplets into the oil.
6. Once all vinegar is used up, drain the oil off through a fine sieve.
7. Keep in a clean container in the fridge for 1-2 weeks before serving.

Whipped Ricotta Ingredients:

• 2 cups Whole Milk Ricotta
• 2 Tablespoons Heavy cream
• ¼ teaspoon Salt

Instructions:

1. Add all three ingredients together in a food processor and mix until smooth and creamy.
2. Place in an airtight container in the fridge to chill for three days.

Caprese Tart Assembly:
Using pre-made or pre-purchased pastry tart shells, pipe the whipped ricotta into each shell. Chop a small cherry tomato into quarters and garnish each tart with a quarter of a tomato. Place a small sprig of basil and a small pinch of balsamic caviar to garnish each tart.