When it comes to hosting a dinner party, impressing guests at a casual get-together, or simply enjoying a night in with loved ones, the right appetizer can make all the difference. That’s where The Pfister Hotel’s Caprese Tart with Balsamic Caviar comes in. This dish is a beautiful and delicious combination of classic Caprese salad flavors, presented with a touch of sophistication in the form of balsamic caviar.
Not only is this tart easy to make, but its beautiful presentation will have your guests raving.
Recipe: The Pfister Hotel’s Caprese Tart Balsamic Caviar
Ingredients
- 2 grams Agar Agar
- 175 grams Balsamic Vinegar
- 230 grams Vegetable Oil
Instructions
- 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.
- Bring to a boil and make sure the agar is dissolved. Remove from heat.
- Let cool the agar and vinegar for a couple of minutes. Remove oil from the freezer.
- Fill a plastic pipette with the balsamic and agar mixture and slowly drop droplets into the oil.
- Once all vinegar is used up, drain the oil off through a fine sieve.
- 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
- 1⁄4 teaspoon Salt
Instructions
- Add all three ingredients together in a food processor and mix until smooth and creamy.
- 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.
This Caprese Tart is the perfect appetizer for any occasion, whether you’re hosting a dinner party, having a casual get-together with friends, or simply enjoying a night in with your family.